King Arthur Flour | anunrefinedvegan

Mar 22 2012

Bread, Breakfast, Brunch, Holiday, Yeast Breads

A Doughnut with No Holes

“A flute with no holes is not a flute. A doughnut with no holes is a danish.”
- Ty Webb, Caddyshack

I’d have to delve deep into my awkward pre-teens to explain my connection with the movie Caddyshack. At one time in my life I could quote it from beginning to end – a testament less to stellar intellectual or memorization skills and more to the vast number of hours I spent saturating myself with the movie. Hours I will never be able to retrieve. However, it must be said: there are some damn funny moments in that movie. What does all this have to do with pastries? Save for the nonsensical (my favorite type of humor) quote above, absolutely nothing.

Now. This delicious gem of a recipe came – totally free! – in the March 2012 King Arthur Flour catalog. Yes, there is some labor involved. But that shouldn’t stop anyone from giving it a try, and some of the steps can be done ahead of time. It is so, so very tasty and absolutely beautiful. It would be a real stunner at a brunch for guests or on a special Sunday (Mother’s Day, I’m looking at you!). Or to paraphrase Bill Murray’s character in Caddyshack – Carl Spackler – you don’t even need a reason to make this. The original recipe calls for a cream cheese and lemon curd filling. Obviously I messed with the “cream” part of cream and though lemon curd is awesome, I really thought blueberries would be perfect in this. So – change up the filling to what you like. Raspberries would taste really yummy in this. Maybe next time. As ever, I veganized and used unrefined sugars instead of the white stuff.

Blueberry Cream Braid
Makes 2 generous loaves

For the bread:
Sponge:
3/4 cup warm water
2 tsp. agave nectar
1 tbsp. instant yeast
1/2 cup AP flour

Dough:
all of the sponge (above)
3/4 cup plain, unsweetened soy yogurt
1/2 cup vegan “butter”
2 tbsp. egg replacer + 6 tbsp. water (whisk together until frothy, then set aside)
1/2 cup maple sugar
2 tsp. salt
2 tsp. vanilla extract
2 cups whole wheat flour
3+ cups AP flour

Tofu “cream” (see below)
Blueberry sauce (see below)

1 tbsp. vegan “butter,” melted (for brushing braids)
Demerara sugar, for dusting braids

Make the sponge and dough:
In a large bowl, combine the sponge ingredients, cover with plastic wrap and let sit for 15 minutes.

When the sponge is ready, add the dough ingredients and knead until smooth and elastic. You may need to add more AP flour to prevent dough from sticking to your hands. Place the dough in a large bowl that’s been sprayed with cooking oil, cover with plastic wrap and allow to rise for 60-90 minutes or until doubled in size.

Make the tofu “cream”:
6 oz. silken tofu
1/4 cup soy milk
1/4-1/2 tsp. liquid stevia or maple syrup, to taste
1/2 tsp. vanilla
lemon zest

In the bowl of a food processor, combine all of the tofu “cream” ingredients and process until very smooth. Set aside until ready to assemble the braid. Make a few days ahead and store in the refrigerator to speed up the braid process.

Make the blueberry sauce:
1/2 lb. fresh blueberries
1/4 cup orange juice
1/4 cup unsweetened applesauce
1 tbsp. maple syrup
1/2 tbsp. cornstarch
1/2 tbsp. orange juice or water

You might recognize this sauce from the Orange Poppyseed Waffle recipe a while back. I knew it would be perfect in this recipe! In a small saucepan combine the blueberries through the maple syrup. Bring to a boil, then lower the heat and simmer for about 15 minutes. Dissolve the cornstarch in the 1/2 tbsp. orange juice or water and add to the blueberry mixture. Stir until mixture thickens. Set aside until ready to assemble the braid. You can make this several days ahead – just store in the refrigerator.

Below are photos that break down the way to create this “braid.” It looks complicated, but really isn’t. You and your family will be so impressed with the results, that the time and effort will have been totally worth it!

Assemble and bake:
One: Line two baking sheets with parchment paper and preheat oven to 375F. Divide the risen dough in two pieces. Working with one piece at a time (cover the remaining piece), flatten and roll it into a 10″ x 15″ rectangle. Lightly “draw” lines on the dough dividing it into thirds. You aren’t cutting the dough at this point, just marking it so you know where to put the filling and where to later cut the braid strips.

Tip: Roll the dough directly on parchment paper rather than on the counter. This will make moving the dough much easier than trying to pry up the braided product – as I had to do – with Kel’s help and 3 spatulas. Hence the funny curve in one of the braids. So: roll the dough into a rectangle, then gently transfer it to a baking sheet. Complete the assembly right on the baking sheet.

Two: Spread some of the tofu “cream” down the center of the dough. I eyeballed the amount. You’ll probably have “cream” left over – don’t worry, you’ll find some delicious use for it.

Three: Spread some of the blueberry filling over the “cream.” Again, I eyeballed it. Save the leftovers for your pancakes and waffles.

Four: Make cuts along the edges of the dough to within 1/2″ of the filling, every 3/4″ to 1″ all the way down the length of the dough. Cut out the little piece of dough from each corner so that you can fold the top and bottom ends of the dough over the filling.

Five: Starting at one end, pull the cut strips up and over the filling, alternating sides.

Six: Cover the braid and repeat the whole process with the other portion of dough. Allow the braids to rise for 45-90 minutes – or until nice and puffy. Don’t forget to preheat the oven to 375F towards the end of the rise.

Brush the braids with a little bit of melted “butter,” and sprinkle with Demerara sugar. Bake for 25-30 minutes, rotating pans halfway through. The tops should be a beautiful brown.

Tagged all-purpose flour, blueberries, braid, bread, brunch, Caddyshack, danish, King Arthur Flour, Mother's Day, pastry, silken tofu, special occasion, tofu cream, whole wheat

Feb 24 2012

4 Comments

Cookies and Bars

More From The Baking Sheet: Orange Cake Cookies

I told you that I would be baking (and sharing) a lot from King Arthur Flour’s Early Spring edition of The Baking Sheet…and here’s another adapted recipe. Theirs is a glazed treat called Lemon Drop Cookies, but I only had one sad, slightly dessicated lemon in the fruit bin so a lemon-flavored cookie was out. I did have plenty of oranges, however, and since the baked cookie had a nice, cake-like texture, I call mine Orange Cake Cookies. My version also lacks the glaze, which looks pretty, to be sure, but since I don’t use confectioners’ sugar these days, I did without it. I don’t think the cookie needs it. It has plenty of flavorful sweetness without the added sugar rush. The dough is easy to work with and I love the thick bite of the final product.

Orange Cake Cookies
Makes 2 1/2 dozen

3 1/4 cups whole wheat pastry flour
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. powdered stevia
1/2 cup maple sugar
1/4 cup vegan “butter”
1/4 cup unsweetened applesauce
3 tbsp. egg replacer + 9 tbsp. water (whisk together until frothy, then set aside for a minute)
1/2 tsp. vanilla extract
1/3 cup soy milk
1/4 fresh orange juice
1 tsp. orange zest

Preheat the oven to 375F and line two baking sheets with parchment paper.

Whisk together the flour, baking powder, salt and stevia. Set aside. In a small bowl, combine the vanilla extract, soy milk, orange juice and orange zest. Set aside.

In a large bowl, beat the sugar, “butter” and applesauce. Add the egg replacer mixture and mix thoroughly. Begin adding the flour mixture, alternating with the soy milk mixture. Mix until smooth.

Scoop up dough by the tablespoon and roll quickly to form balls and place them on the lined baking pans. When all of the cookies are formed, use the bottom of a glass (wet) to slightly flatten the cookies. Bake for about 10 minutes, rotating pans halfway through.

Cool slightly on the pans and then remove to cool completely on wire racks.

Tagged cookies, easy, King Arthur Flour, orange, orange juice, orange zest, powdered stevia, quick, stevia, The Baking Sheet, whole wheat pastry flour, zester

Feb 22 2012

12 Comments

Bread, Quickbread

Maple, Bran & Date Quickbread

The Early Spring issue of The Baking Sheet came in the mail recently and – as usual – it had me primed to tie on the apron and let the flour fly. But this issue has even more recipes that I absolutely need to try, so dear reader, you will be seeing quite a few here on these “pages.” I get a real kick out of veganizing KAF recipes. They are, after all, the masters and I just a humble, bumbling home baker. They would be appalled, probably, at how I substitute whole grain flours, nix sugars and halve fats. But it is so much fun and for the most part, the results are delicious.

This particular issue is also filled with maple-flavored recipes. I can’t resist maple. This quickbread promised to be very mapley – but not too sweet – and the loaf lived up to that promise. This is a wonderful tea bread, but would also be scrumptious lightly toasted and spread sparingly with jam or peanut butter for breakfast.

Maple, Bran & Date Quickbread
12-15 slices, one 8 1/2″ x 4 1/2″ loaf

2/3 cup soy milk
1 cup oat bran
1 tbsp. egg replacer + 3 tbsp. water (whisk together until foamy, then let set for a minute)
1/2 cup pure maple syrup
1/2 tsp. pure maple extract
1/4 cup vegan “butter”
1/4 cup prune puree
1 1/2 cups whole wheat pastry flour
1 tbsp. baking powder
1 tsp. salt
1/2 cup dates, chopped

Preheat oven to 350F and lightly spray a 8 1/2″ x 4 1/2″ loaf pan with cooking oil.

In a large bowl, pour the soy milk over the oat bran. In a small bowl, whisk together the egg replacer mixture, maple syrup and maple flavoring. Stir in the melted “butter,” and then stir this mixture into the oat bran/soy milk.

Stir in the flour, baking powder, salt and dates. Pour the batter into the loaf pan and bake for 45-50 minutes or until the top is firm, brown and a knife inserted in the center comes out clean.

Let cool for a few minutes in the pan, then invert and let the loaf cool completely on a wire rack.

(Instead of a loaf pan, use muffin tins, if you like. For this recipe, I halved the amount of butter and added prune puree – because I thought it would work well with the dates – to make up for the “missing” fat. Egg replacer and soy milk, of course – and instead of “bran flakes,” I used oat bran which adds very nicely to the bread’s texture – and boosts the nutritional content as well. I completely omitted the addition of 3 tbsp. sugar – so not needed. Finally, I replaced the white flour with whole wheat pastry flour.)

Tagged dates, easy, egg replacer, King Arthur Flour, maple extract, maple syrup, oat bran, quickbread, The Baking Sheet, whole wheat pastry flour

Feb 20 2012

14 Comments

Entertaining, Starters and Small Plates

Save-the-Piggies-in-a-Blanket

There was a time when I could not pass up the cocktail wiener, the Vienna sausage, the “pigs” snuggled into biscuity blankets. It was as much their diminutive size as their flavor – I mean, Vienna sausage?? Yikes. Scary stuff even during the height of my carnivorous days. Post-meat, the allure of the dainty sausage remained and when I opened the current issue of KAF’s The Baking Sheet and saw a recipe for wee hot dogs in biscuit dough, I had to give it a vegan go. What I miss about sausage isn’t the meat, it’s the flavor – for which the spices are mainly responsible. Seitan sausage has flavor to beat the band, so adapting this recipe was easy-peasy. I added a touch of mustard and sweet, soft caramelized onions.

Save-the-Piggies-in-a-Blanket
Makes 18

Filling:
your favorite vegan sausage, 18 small “links”
~1/2 cup caramelized onions
your favorite mustard

Dough:
1 1/2 cups whole wheat pastry flour
1/2 cup AP flour
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1/4 cup vegan “butter”
3/4 “buttermilk” (soy milk + apple cider vinegar or lemon juice)

About the sausage:
I cooked up a batch of my Smokey Apple-Sage Seitan Sausage and after it spent the night in the refrigerator, I cut the sausages down the middle, then I cut each half in quarters so that I had “links” about 3″ long. Certainly a commercial vegan sausage could happily be employed for this recipe. Oh – and I think a spicy seitan would be outstanding here… Anyway, once you cut the sausages, set them aside until you’re ready for the assembly line.

Make the biscuit dough:
Preheat the oven to 400F and line a baking pan with parchment.

In a medium-sized bowl, whisk together the flours, salt, baking soda and baking powder. Cut the “butter” into the dough until it’s more or less incorporated – like coarse meal – and then pour in the “buttermilk.” Mix until you have a firm dough.

On a lightly floured surface, roll the dough out until it’s about 1/4″ thick. And here I used a ruler: you’re going to cut the dough into 3 1/2″ pieces. Cut strips of dough that are 2″ wide and 10 1/2″ long – then cut those strips into thirds (to get the 3 1/2″ pieces). I trimmed the ragged edges of the dough before measuring. Smear a little bit of mustard onto each piece, then place caramelized onion on top of the mustard. With a wet brush, dampen one end of each piece. Now get your seitan sausage “links” and roll one up in each piece of dough, pressing to seal the edges. You can brush the tops with soy milk if you like.

Bake for 15-20 minutes and serve while warm. The original recipe suggests serving these with chutney – which sounds pretty darn good – much better than catsup. They also suggest they’d be good alongside scrambled eggs, which of course, in our case would mean scrambled tofu.

Tagged appetizers, biscuits, caramalized onions, dough, finger food, King Arthur Flour, mustard, party food, small plates, The Baking Sheet, vegan sausage

Feb 01 2012

8 Comments

Cookies and Bars

Gluten-free Pumpkin Chocolate Chip Cookies That Passed the Cowboy-Carnivore Test

I started baking this batch of cookies just as a guest – a true Oklahoma cowboy – arrived to meet with Kel. As they sat at the kitchen table talking about the drought, feral hogs and wild mustangs, I mixed and shaped and baked and the kitchen filled with the scent of chocolate and spice. I let the cookies cool for a few minutes on a wire rack before offering them to our guest. He took one, remarking that he’d never eaten a pumpkin chocolate chip cookie before. A few bites. Then he said, “These are good!” I decided to test him to see if he was just being polite, so when he finished, I asked him if he’d like another. He did. Unbeknownst to our carnivore friend, the two cookies he’d just enjoyed were not only gluten-free, but were also completely absent of animal products. I decided not to mention it.

Gluten-Free Pumpkin Chocolate Chip Cookies
Makes 18

1/2 cup water
3 tbsp. flaxseed meal
2 cups whole grain gluten-free flour mix (I used King Arthur Flour’s Gluten Free Whole Grain mix)
3/4 tsp. xanthan gum
1 tsp. baking powder
1/2 tsp. salt
1 tsp. pumpkin pie spice
1 1/4 tsp. powdered stevia
1/3 cup maple sugar
1 1/2 tsp. vanilla extract
1/2 cup almond butter (or other nut butter; I used Trader Joe’s Almond Butter with Roasted Flaxseeds)
2/3 cup pumpkin puree
3/4 cup vegan semi-sweet chocolate chips
3/4 cup toasted walnuts, chopped

Preheat oven to 375F and line two baking sheets with parchment paper.

In a small bowl, whisk together the water and flaxseed meal; set aside for 5 minutes.

In a large bowl, combine the flour, xanthan gum, baking powder, salt, pumpkin pie spice and powdered stevia. Set aside. In a medium-sized bowl, whisk together the flaxseed meal mixture, maple sugar, vanilla extract, almond butter and pumpkin puree. Pour this mixture into the dry mixture and stir to combine. I had to add about a 1/2 cup of water to get the consistency right – thick, but not as thick as say, brownie batter.

Stir in the chocolate chips and the walnuts.

Drop batter by the tablespoonsful onto the baking sheets and bake cookies for about 14 minutes, switching pans halfway through so that they all get evenly cooked and browned. Let cool on the pans for a few minutes, then transfer to wire racks to cool completely.

(This recipe comes from VegNews. I completely omitted the sunflower oil – with the almond butter, flaxseed meal and pumpkin puree – the added oil wasn’t necessary. I also used walnuts instead of the 3/4 cup of white chocolate chips in the original recipe. I’ve never been a fan of white chocolate chips: there’s no chocolate in them.)

Tagged gluten free, King Arthur Flour, pumpkin puree, vegan chocolate chips, VegNews, walnuts, whole grain gluten-free flour mix, xanthum gum

Jan 29 2012

5 Comments

Bread, Breakfast, Yeast Breads

Better than Doughnuts: Peanut Butter & Jam-filled Tangzhong Bread

This is a case of “do as I say, not as I do.” When I mixed this dough together I was completely puzzled. Why was the dough so wet and sticky? Had KAF made a mistake in their recipe? I added flour and more flour and fought with the dough sticking resolutely to my fingers. Then I looked again at the recipe. Oops. Instead of adding one half cup of the starter, I’d added it ALL. Luckily, the dough came out just fine – though I had lots more than the original recipe. As a result, I ended up with 16 delicious rolls instead of only six. So…I’m offering the recipe as written – well, with my vegan modifications – and not as I incorrectly interpreted it. These rolls are very delicious and they can be filled with an infinite number of ingredients from sweet to savory.

Peanut Butter & Jam-filled Tangzhong Bread
Makes 6

Starter:
3/4 cup unbleached bread flour
2 cups cool water

Dough:
1 3/4 cup whole wheat white flour
1 3/4 cup unbleached all-purpose flour
1/4 cup water
1 1/2 tsp. instant yeast
1/3 cup maple sugar, divided
1/2 cup tangzhong starter
1 tsp. salt
1 tbsp. egg replacer + 3 tbsp. water (whisk together until frothy, then let sit for a few minutes)
1/2 cup warm soy milk
3 tbsp. unsweetened applesauce

Filling:
~5 oz. fruit-juice sweetened jam (I used strawberry)
chunky, natural peanut butter, as needed…
a few dashes of cinnamon

Make the starter:
Put the bread flour in a medium-sized saucepan and slowly whisk in the water. Cook the mixture over medium heat, whisking constantly, until it thickens and bubbles a few times. Remove from the heat and allow to cool to room temperature. Use right away, or store in the refrigerator for up to 3 days.

Make the dough:
In a large bowl, combine the white whole wheat flour, water, yeast and 2 tsp. of the maple sugar. This forms a rather thick dough, so you may need to use your hands. Let rest for 5 minutes. Add 1/2 cup of the starter, salt, remaining maple sugar, egg replacer/water mixture, soy milk and AP flour. Mix until a dough forms, then transfer to the counter and knead for about 5-6 minutes, adding more flour as necessary to keep dough from sticking to hands. Dough should be smooth and elastic. Cover and let rise for one hour.

After the dough has risen, punch it down and divide into 6 equal pieces. Form the pieces into rounds and cover with a clean kitchen towel to rest while you put together the ingredients for the filling.

Make the filling:
Combine the jam and cinnamon in a small bowl. Have the peanut butter handy.

Assemble the rolls:
Preheat oven to 350F and line a small baking pan with parchment paper. Roll out each piece of dough to a roughly 3″ x 8″ rectangle. Spread a small amount of peanut butter on the dough – you’re not aiming for perfection – just smear it on there. Spread about 1 tbsp. of jam on top of the dough and loosely roll up the dough from the long side. Fold the roll into thirds. Proceed with the remaining dough and tuck each roll next to each other on the baking pan. Cover with a clean kitchen towel and let rise for 30 minutes or until puffy.

Gently brush the tops of the rolls with soy milk, if desired, and bake for 30 minutes or until brown on top. The rolls will sound hollow when tapped. Place pans on cooling rack and allow to cool for at least 30 minutes before devouring.

(The recipe comes from the winter 2012 edition of The Baking Sheet, by King Arthur Flour. KAF used a filling made of tahini, honey and dried cranberries. Good, but… I wanted something closer to what you would find in a doughnut – jam – and peanut butter is always good. I upped the amount of white whole wheat flour, used applesauce in place of butter, subbed egg replacer for one egg and used soy milk instead of dairy milk.)

Tagged jam, King Arthur Flour, peanut butter, tangzhong bread, The Baking Sheet, white whole wheat flour

Jan 26 2012

5 Comments

Bread, Muffins, Biscuits and Scones

Rainy Day Comfort: Maple Scones with Cherries & Chocolate Chunks

Yesterday was cold and gray and wet. Perfect for a day in the kitchen. I’ve been craving scones – they are so cozy and comforting – but they pose a challenge due to the fat/butter content. A scone’s flaky-tenderness owes its very existence to fat. But being a low-fat, low-sugar vegan doesn’t mean giving up these treats. I took a recipe for Brown Sugar Scones from King Arthur Flour and changed up the flavors – and reduced the fat content by half – by using prune puree. The original called for raisins and walnuts, but I wasn’t having any of that. Chocolate and cherries sounded much better to me. I added maple and vanilla extracts for additional flavor. The smell when baking is out of this world. The scones bake up tender inside with a crisp exterior and look (and taste) lovely nestled up to a steaming cup of Earl Grey.

Maple Scones with Cherries & Chocolate Chunks
Makes ~15 2″ Scones

1 1/2 cups white whole wheat flour
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup maple sugar
1 tbsp. cinnamon
1/4 cup vegan butter
1/4 cup prune puree
3/4 cup “buttermilk” (add 1 tsp. apple cider vinegar to soy milk and let sit for a few minutes)
1 tsp. vanilla extract
1 tsp. maple extract (optional)
1/2 cup dried tart cherries, roughly chopped
2 oz. vegan semi-sweet chocolate chunks
soy milk, for brushing tops of scones, if desired

Preheat oven to 400F and line 2 baking sheets with parchment paper.

In a large bowl, mix together the flours, baking powder, baking soda, salt, maple sugar and cinnamon. Work the vegan butter in using a fork, to form a coarse meal. Set aside.

In a medium-sized bowl, combine the prune puree, “buttermilk,” vanilla and maple extracts and pour into the flour mixture. Add the cherries and chocolate chunks. Stir until just combined adding small amounts of soy milk if needed.

On a lightly floured surface roll or pat out the dough until 1″ thick. Cut into rounds using a 2″ cookie cutter and transfer the scones to the baking sheets. Gather up the “scraps” and make scones until all of the dough is used. Chill the scones in the freezer for 15 minutes.

When ready, brush the tops of the scones with soy milk, if using. Bake for 20-22 minutes or until browned on top. Cool on wire rack until ready to serve.

Tagged chocolate chunks, dried cherries, King Arthur Flour, maple extract, maple sugar, scones, tea, white whole wheat flour

Nov 06 2011

10 Comments

Bread, Breakfast, Yeast Breads

Noon Rogani (Cinnamon Turban Bread)

I subscribe to King Arthur Flour’s quarterly publication, The Baking Sheet, because I’m obsessed with breads – especially yeast breads. And while a good majority of the offerings are not vegan-adaptable (at least not by this humble baker), there are always one or two recipes that I want to try out immediately. Noon Rogani, in their Holiday 2011 issue, was one of those recipes. I did have to do a little bit of tweaking to make this vegan and also less “refined.” First off, I used mostly KAF White Whole Wheat Flour and a little bit of AP flour. I substituted walnut oil for vegetable oil and agave nectar for the tablespoon of sugar called for in the dough. Instead of the butter/cinnamon/sugar called for in the filling, I used unsweetened applesauce and stirred in cinnamon and Demerara sugar. Butter was called for in the topping as well, so instead I used almond milk and brushed it over the loaves then sprinkled more Demerara sugar on top before putting the loaves in the oven. Oh, and one other change: the original recipe says to roll the dough into a 5 foot (yes, 5 feet) rope. Sadly, I do not have 5 feet of counter space, so I divided the dough in two and rolled each to approximately two and a half feet. This sounds like a complicated recipe, but it truly is not. Take your time, enjoy the process. The dough is forgiving. You will definitely enjoy the results.

Noon Rogani
Makes 2 generous loaves

Dough
3 1/2 cups KAF White Whole Wheat Flour
1 cup unbleached, AP flour
1 1/2 tsp. instant yeast
1 1/4+ cups warm water (I needed about 1 3/4 cups)
2 tsp. salt
1 tbsp. agave nectar
1 tbsp. walnut oil

Filling
1/2 cup unsweetened applesauce
1/4 cup Demerara sugar (or more, depending on how sweet you like it)
1 tsp. cinnamon

Topping
almond milk
Demerara sugar

Dough: Stir together the flours, yeast and salt, then add the water, agave nectar and walnut oil and mix until you have a nice, soft dough. Sprinkle flour on a flat surface and knead the dough for about 10 minutes, or until the dough is smooth and elastic. Place dough in a large bowl that has been lightly spritzed with oil and cover with plastic wrap. Allow to rise in a warm place for about an hour.

Filling: Combine the applesauce, sugar and cinnamon in a small bowl. Set aside.

Assemble: Line two baking sheets with parchment paper. Divide the dough in half and working with one piece at a time (cover the portion you aren’t using so it doesn’t dry out) roll out to an approximately 16″ square and about 1/8″ thick. Spread half of the applesauce mixture over the dough. Roll the dough just as you would for cinnamon rolls. It will get a little bit messy, but it doesn’t matter, persevere! When you have the dough rolled, squeeze and pull gently until you’ve stretched it to about two and a half feet long. Then, start twisting the ends so that you get a swirl going along the length of the “rope.”

Grab one of the baking sheets that you’ve lined with parchment paper and loosely roll the dough around and around. It will look like a big cinnamon roll. Set aside and do the same with the other portion of dough – placing it on the second baking sheet. Cover loosely with plastic wrap and allow to rise again for about 45 minutes.

Preheat the oven to 400F. Once the loaves have finished their second rise, gently brush the tops with the almond milk and sprinkle with sugar. Place in the oven and bake for 30-45 minutes – rotating and switching the loaves between shelves halfway through the baking time for even browning. The loaves will be a lovely, dark brown with a sparkly crust. Remove loaves from their pans and let cool on wire racks.

See, that wasn’t so hard, was it?

Tagged baking, bread, cinnamon, Demerara sugar, King Arthur Flour, vegan, white whole wheat flour, yeast bread

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