20 January 2009

cinnamon raisin bread •

Vegan Cinnamon Raisin Bread •

After my success with Multigrain Bread for my bread machine, I wanted to come up with a recipe utilizing soy milk and keep it vegan. This cinnamon raisin bread is not too sweet, is healthy, and toasts up beautifully. Follow your machine’s instructions for layering wet and dry ingredients. All ingredients should be at room temperature or warm. I usually pour hot water into my bread pan first to warm it, assemble my ingredients, then empty the water. I layer my ingredients in this order:

1 cup warm vanilla soy milk
1 cup warm wet okara (this is referring to the okara right from your machine, not drained) or tofu
1-1/2 teaspoons salt
2 tablespoons canola oil

2-1/2 cups unbleached white flour
1-1/4 cups whole wheat flour
2/3 cup rolled oats
2 teaspoons cinnamon
2-1/4 teaspoons yeast

1 to 1-1/2 cups raisins (set aside)

Use the setting on your bread machine for a large rapid rise whole wheat loaf. When the bread machine starts the kneading cycle, add the raisins a 1/4 cup at a time, until incorporated. After your machine kneads the dough, open the lid and check that it is coming together into a ball. If not, add warm water, a little at a time, waiting a few minutes in between. If the ball looks too sticky in the beginning of kneading, add some flour a little at a time.