Baking has kind of been an experiment for me this past week because I’ve been baking out of a convection oven. It’s the first time I’ve used one to bake, but so far it’s going pretty good. I’ll convert my recipes for regular ovens, since I figure that’s what most people use, but if anyone wants the temperature and time for a convection oven, just let me know. These little bites are like a coffee cake, but a little less sweet. I was going to go for blueberries but I have limited supplies in my new apartment, so raspberries it was. I tried to cut down on some fat by substituting some applesauce, which is something I like to do often.
1/2 cup sugar
1 T oil
1/3 cup applesauce
1 tsp vanilla extract
1 1/3 cup flour
dash of salt
1 tsp baking powder
1/4 tsp baking soda
1 cup soy milk
1 tsp apple cider vinegar
1 cup raspberries
3 T sugar
3 T flour
1 T oil
1 tsp cinnamon
1. Spray a 9″ cake pan or a square brownie pan, and preheat the oven to 350 degrees.
2. Mix the sugar, oil and applesauce.
3. Combine the soy milk and apple cider vinegar, stir, and let sit.
4. Then add in the vanilla, flour, baking powder, baking soda and salt and combine.
5. Add the soy milk mixture and combine well, then fold in the raspberries.
6. Pour into your pan, and then in separate bowl combine the topping ingredients and sprinkle over the top.
7. Bake at 350 degrees for 40 minutes or until a toothpick comes out clean.
I’m not Jewish, but my brother is. So he got quite mad when I pronounced this ‘Holla’ bread. My apologies. I was at Trader Joes, and saw a lovely braided Challah bread so I decided to give it a try. I’ve never braided a loaf of bread before, so I’m quite pleased with how this one turned out! I love watching the bread rise, that’s the best part.
1/2 cup lukewarm water, 1 cup water (separated)
1 T yeast
1/4 cup sugar
2 egg replacers
2 T canola oil
1/2 tsp salt
4 1/2 cup flour
1. Dissolve sugar and yeast into 1/2 cup of lukewarm water. Let it sit for 5-10 minutes while it activates. Preheat oven to 350 degrees.
2. In a separate bowl, mix together the salt and flour. Pour in yeast mixture, remaining water, egg replacer, and oil. Mix until the dough is smooth and not sticky.
3. Knead the dough for 5 minutes, and then place in an oil coated bowl and cover with plastic wrap. Let it sit for about an hour in a warm place.
4. One dough has doubled in size, divide it into three equal pieces. Roll them out into three long ropes (about 12 in. in length) and braid them together. I like to tuck the ends in once I’m done braiding. Cover with a towel for half an hour.
5. Brush the top with some melted Earth Balance or oil. Bake in oven for 25-30 minutes, or until the top is golden brown.
This was my first Challah Bread, but definitely not my last! The crust was hard with a nice squishy inside, that went perfect with a nice spread of butter on top. Enjoy!