On Sunday when I was waiting for my favorite little gourmet shop to open we stopped into the bookstore to kill some time. A few minutes later I found myself head deep in stacks of new found cookbooks and cooking magazines. I had promised myself no new cookbook purchases, but this time my addiction beckoned just a little louder than my will power. I guess there are much worse vices to have.
I found this bread recipe hidden in the midst of several holiday ideas in this month's Vegetarian Times. Bread making is a fundamental aspect of reducing your diet's carbon footprint and it’s the only way you can enjoy tasty bread and still live an unprocessed life. Braided bread appeals not just to the taste buds, but to the eyes as well. The way each layer wraps around the next makes you want to sink your teeth in and indulge.
|2 cups||almond milk|
|2 tbsp||flaxseed meal|
|1/3 cup||agave nectar|
|1/3 cup||canola oil|
|1 tbsp||active dry yeast|
|1 ½ tsp||salt|
|1 ½ tsp||cardamom seeds, ground in a coffee grinder|
|5 ¼ cups||unbleached white flour|
|2 tbsp||raw sugar|
- Combine the almond milk, flaxseed, agave nectar, oil, yeast, salt, and cardamom in a large bowl.
- Add flour and combine well using a wooden spoon. Cover with plastic wrap and let stand for 2 ½ hours at room temperature.
- Transfer to the fridge and let rest overnight.
- Divide dough into 3 equal pieces and shape each into 18-inch ropes.
- Place dough ropes side by side on a cookie sheet and pinch the ends of one side together.
- Braid loosely and pinch the other end together. Cover with plastic wrap and let rest 30 minutes.
- Brush the top of the loaf with almond milk and sprinkle liberally with sugar.
- Bake for 30 to 45 minutes, watching carefully until golden brown.
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