one haiku, one pic/one recipe, no meat, no/fish, no photoshop
sprinkle with sugar
or even cinnamon or
salt before baking
12 servings, 231 calories
1 packet yeast + 1 c warm water, 2 T maple syrup, 2 T olive oil, 1 t kosher salt, 1 c white whole wheat flour, 2 c white flour, 1 c chocolate chips
form a ball, rest 15 minutes in a warm place, make 12 knots on silpat, sprinkle with toppings, rest while oven heats, 350 F, 30 minutes
when the pan smells like
a bakery, it’s time to
flip over the naan
previous version, 4 servings
4 c flour, 1/4 c sugar, 3/4 c plain yogurt, 2 t soda, 2 t salt, olive oil + warm water
form a ball, adding water & oil as needed; rest 30 minutes, make thin rounds, cook each side in a hot un-greased heavy pan
thicker cut veggies
with no salt or oil will
stay more colorful
3 1/4 c flour, 1 packet yeast, 1 T kosher salt, 1 3/4 c warm water, toppings: veggies, herbs, salt, oil
combine, oil dough, rise until doubled, form a rectangle on silpat, decorate while proofing 20 minutes, 400 F, 30 minutes or until bread sounds hollow
after 6 minutes
of baking, cut one open
to see if it’s cooked
source, 12 servings, 240 calories
2 packets yeast + 2/3 c warm water, 1 stick vegan butter, half melted; 1 c plain almond-milk yogurt, 1 c warm full-fat unsweetened cashew milk, 1 T maple syrup, 2 t salt, 4 c white whole wheat flour
combine everything except not-melted butter, rise 1 hr; heat remaining butter in a pan, divide dough, cook each muffin 2-4 minutes/side until golden brown, covered; bake on silpat with cornmeal, 350 F, 6-10 minutes
when sunning on a
warm spring day, face the same way
as the daffodils
source, 8 servings, 150 calories
1 packet yeast, 1.5 t salt, 3 c white whole wheat flour, 1.5 c warm water
form a ball, rise 4 hours covered at room temperature, punch down and re-form a ball with well-oiled hands, rest 30 minutes, bake 450 F in a preheated pot, covered 30 minutes, uncovered 18 minutes
boiling water,
a warm oven, everything
bagel seasoning
source, 12 servings, 170 calories
4 c flour, 2 packets yeast, 1.5 c warm water, 1 T sugar, 1 T salt, boiling bath: water + 2 t soda, brushing: melted vegan butter + maple syrup, toppings: raisins & cinnamon, rosemary & sea salt, everything bagel seasoning
combine water, yeast, sugar, stand 10 minutes; add flour, salt, knead 10 minutes; rise 1 hour; divide dough and knead in inside toppings; make 12 balls, poke a hole in middles, stretch out slightly; boil each side for 1 minute; place on silpat, paint with butter + syrup, sprinkle remaining toppings; 375 F, 30 minutes or until brown
making oven steam:
a little excitement for
a dark, cold morning
source, 16 servings, 195 calories
3 c warm water, 2 packets yeast, 1.5 T kosher salt, 6.5 c flour
combine water, yeast, salt; add flour, stir to form a shaggy dough; rise 2 hours, covered lightly; divide into 2 loose, floured balls on floured silpat; rest 40 minutes; heat a baking stone on the middle rack of the oven and a pan on the bottom rack to 450 F; score loaves and transfer silpat onto stone, pour 1 c warm water into pan, bake 45 minutes or until brown
make two rounds, keep one
plain for dipping in soup and
add raisins to one
1.5 c unsweetened cashew milk + 1.5 T lemon juice, 2 c flour, 2 c white whole wheat flour, 1/2 c sugar, 2 t baking soda, 1 t salt, 1/4 c coconut oil, 1 c raisins
knead until crumbly ball forms, make 2 rounds on silpat, 350 F, 45-60 minutes or until firm
reduce heat and tent
with foil if the outside
is browning too fast
1 c warm water, 1 packet yeast, 1 t salt, 1 T sugar, 2.5 c flour, 1 c caramelized onions, 1 apple, cut up; 1 c blue cheese
combine water, yeast, salt, sugar, flour; knead 3 minutes; rise until doubled, form into a round and top with onions, apple, cheese; let rest while oven heats, 450 F, 25 minutes
on a hot stone in
the oven, the bread puffs up
and forms a pocket
source, 8 servings
1 packet yeast, 1/2 t sugar, 1/4 c white whole wheat flour, 2 1/2 c white flour, 1 t salt, 2 T olive oil
combine yeast, sugar, 1 c water, wrist-temp, whole wheat flour, 1/4 c white flour, stand 15 minutes in a warm place; add salt, oil, 1 3/4 c white flour, combine with a wooden spoon; knead 3 minutes with well-floured hands; rest 10 minutes, knead 2 minutes; rise, covered, in a warm place 1 hour; roll out 8 8-inch disks using wax paper and flour; heat a baking stone in a 475 F oven, place one disk on the hot stone in the oven, bake until puffed, 1-3 minutes; flip, bake 1-2 minutes, until a few light brown spots form, repeat
haikuveg 