4 Ingredients! No knead bread! Everyone can make this homemade bread!
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#bread #breadrecipe #noknead
Ingredients:
1 + 1/2 cups warm water (370ml).
2 tbsp dry yeast (10g).
4 cups flour (500g).
1 tsp salt.
Cover with lid and Bake at 220°C / 428°F for 30 minutes. Then remove lid and bake another 15 to 20 minutes.
Braided Pumpkin Bread
This Easy Braided Pumpkin Bread Recipe is a soft and moist yeast-based pumpkin loaf that is perfect to serve up alongside cold weather favorites like soups and stews.
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✅Ingredients
• 2½ teaspoons instant dry yeast
• 2 tablespoons warm water
• 1 cup pumpkin puree
• 1/3 cup warm milk
• 1/4 cup butter, softened
• 1 large egg
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 3½ - 4 cups all-purpose flour
• 1 egg, lightly beaten
✅Instructions
1️⃣ 00:32 - Dissolve the yeast into the water in a large mixing bowl or bowl of a stand mixer.
2️⃣ 00:46 - Add in the pumpkin, milk, butter, egg, brown sugar and salt. Mix it until it is well combined.
3️⃣ 01:22 - Add flour 1/2 cup at a time until a nice, soft dough forms.
4️⃣ 01:34 - Knead the dough for 5 minutes or so until is smooth and elastic. Place in a lightly greased bowl, cover, and let rise about 1 hour.
5️⃣ 01:57 - Divide the risen dough into thirds. Roll out each third into a long snake or rope (about 18 inches long). Lay the 3 ropes next to each other on a lightly greased baking sheet. One one end of the rope, pinch the 3 strands together and begin to braid. When you've braided the whole thing, pinch the remaining ends together.
6️⃣ 02:56 - Cover and let rise another 30 minutes or so. Brush the braided dough with the lightly beaten egg.
7️⃣ 03:17 - Bake at 350 degrees for about 25 minutes until golden brown. Cool on a wire rack.
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THE BEST VEGAN PUMPKIN BREAD RECIPE!!// OIL-FREE, REFINED SUGER FREE, DELICIOUS!
Hey my loves! Welcome back to my channel! This is my absolute favorite treat in the winter time so I thought I would share! I know a lot of you have been waiting on this recipe and I'm sorry it took so long but i wanted it to be perfect! Have a wonderful day and you make sure you tag me at young.and.vegan on instagram if you recreate this recipe!
Recipe-
Dry-
1.5 cup spelt flour(can be subbed for buckwheat or gluten free alternative)
1.5 cup oat flour
1/2 cup oats
2 tsp cinnamon
1/2 tsp salt
1/3 tsp nutmeg
dash of ginger
2 tsp baking powder
1 tsp baking soda
Wet-
3/4 cup maple syrup
1.5 cup pure pumpkin puree
1/2 cup(or more) plant milk
1 flax egg(1 tbsp ground flax and 3 tbsp water soaked for 5 min)
2 tsp pure vanilla extract
OPTIONAL(but highly recommended)- chocolate chips, nuts, seeds, etc.
Directions-
preheat over to 350. combine all wet ingredients except the milk in a bowl and set side while combining the dry ingredients. pour the wet mixture into the dry and add the milk little by little until the batter is smooth and thick. Cook for about 20-30 minutes then cover with tin foil and cook an additional 20-30 minuted depending on your oven
Enjoy warm with nut butters, banana, plant milk, or by itself! the perfect snack for cold days!
Want To Go Vegan?
-check out my instagram @young.and.vegan for more healthy plant-based recipes!
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MUCH WATCH DOCUMENTARIES-
Earthlings- on netflix
DAIRY AND EGGS EXPLAINED-
BEST SPEECH YOU WILL EVER HEAR-
EGGS-
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Music- By the Sea
Moist Vegan Gluten Free Pumpkin Bread Recipe without Oil
Perfectly moist and fluffy vegan gluten-free pumpkin bread recipe without oil and refined sugar. It’s a healthy alternative to those enjoying the indulgence of baked goods. #glutenfreepumpkinbread #veganpumpkinbreadoilfree #veganglutenfreepumpkinbread
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The Porridge series
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Vegan Gluten-Free Pumpkin Bread Recipe without Oil
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110g (3.9oz) oat flour
110g (3.9oz) coconut flour
½ tbsp. cinnamon
½ tsp. cardamom
½ tsp. ginger
¼ tsp. allspice
⅛ tsp. cloves
⅛ tsp. nutmeg
1 tsp. turmeric
1 tsp. baking soda or 3 tsps. low sodium baking powder
½ tsp. Himalayan salt
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3 tbsps. ground flaxseeds + 90g (3.2oz) water
100g (3.5oz) peanut butter at room temperature
4 tbsps. date sugar (see substitutions below)
180g (6.3oz) oat milk
1 tbsp. apple cider vinegar
150g (5.3oz, 1½ cup) grated pumpkin
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1. Preheat the oven to 350°F (175°C).
2. Start by combining 3 tbsps. of ground flaxseeds with 90g water in a small bowl. Set aside.
3. Then, grate pumpkin or butternut squash.
4. Next, in a large mixing bowl, mix together all the dry ingredients.
5. Now add date sugar into the flax mixture and stir until the sugar dissolves. Then, pour in peanut butter and mix until well incorporated. At this point start adding oat milk gradually until you have a nice and smooth mixture. Finally, mix in apple cider vinegar.
6. Pour the wet ingredients into the bowl of dry and mix really well with spatula until everything is well incorporated.
7. Finally, fold in grated pumpkin. Don’t worry, the batter is supposed to be quite thick.
8. Transfer the batter into the prepared loaf pan or tin (lined with parchment paper) and bake at 175°C (350°F) for 70 minutes until golden brown and toothpick inserted comes out clean or almost clean. Remove from oven and lift the bread out of the tin. Place it for cooling on a wire rack or on folded kitchen paper on a chopping board.
Let the pumpkin bread cool completely before slicing or it’d deflate and end up being less fluffy.
Tips on my vegan gluten-free pumpkin bread recipe
Pampered Chef Stone Loaf Pan with Lisa Rodriguez making Meatloaf
Oh my goodness, I sure am addicted to our stones! Check out my meatloaf, like if it could get better! I love using my stone to make my famous meatloaf, the food cooks evenly & off the stone. Do you love stone?
Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
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