today we'll be learning about an essential how to make four types of
incredible vegan breads. Four.
almost nailed it
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yeahhhhhhhhhhhh
welcome thank you for tuning in before we start let me get something out
of the way first so to all of my people trying to trying to eat gluten-free or
low-carb out there I'm sorry I am sorry this video is it's gonna be like
watching gluten and carbohydrate porn you can watch it but you can't have it so in
this video we are gonna be making four different and incredibly delicioso
bein breads yes delicioso I've been working on my espanol so while
you're watching food porn I'm on some Swiper no swiping Swiper no swiping
"oh mannn"
the four vegan Breads we're gonna be making today are a basic loaf an
artisan loaf or a Dutch oven loaf if you want to call it that also we're gonna be
making naan and lastly focaccia. I love saying that word the best part of all
this is everything is going to be made with all the same ingredients in order
to compose your dough and guess what kind of dough it is you got it right our
infamous everything dough y'all don't listen when I say this dough makes
literally everything like everything depending on when you're listening to
this you're probably out on the streets looking for I don't know toilet paper
let me solve that mystery for you in two ways right now the first way is going to
be you heading out back and going to the tree and pulling off one of those leaves
that you're probably gonna be raking up at the end of this year right and you
got it wax on the set
whay is watching this video until the end I'm gonna show you how to make dough
or make bread rather that's soft enough that you can use in order to wipe your (BLEEP)
okay so five simple interchangeable ingredients flour yeast sugar milk and
salt technically you can do away with like two of the ingredients they're not
necessarily required but they're recommended as they make it really
delicious but either way you could still get away with making this without anyhow
guys enough of the talk I'm gonna stop let's get in the kitchen and drop it
like it's hot alright so let me give you a quick rundown of the ingredients to
answer how and why they are interchangeable and let you know which
ones you can ixnay still create a masterpiece so the flour which you use
to start is a necessity ain't no bread being made without flour
if you see some it ain't bread and it damn sure ain't vegan you could bring
this bread together and get the same texture using any of the basic flours
such as all-purpose, bread flour, even wheat flour which we're going to be
using in this recipe while you could use a gluten free one-to-one flour mixture
the texture will be incredibly different you're also going to need yeast I won't
bore you with the science but this helps the dough rise no yeast no rise. sugars
used mostly for the taste when making bread it does have the added benefit of
feeding the yeast but it's not a requirement you can use any sugar you
want I'm using agave here to mimic a similar taste to a honey wheat bread as
for salt it's your other non-essential ingredient it really just helps boost
the flavor lastly is milk or even water like I'm using here I typically use
vegan milk for a little added flavor but to save you the hassle of not being able
to find milk or just save money water is clutch. umm, clutch means it's very handy for
some reason if you haven't heard on any of your other food porn channels
I guess you could say I just popped your cherry once you have everything in the
bowl pretty much just start bringing it
together I'm using fancy equipment here but you could bring it together without
it which I'll show you later on in the video while this bread recipe makes a no
knead dough you want to knead it for this type of bread the more you need the more
gluten will form this will help the gasses produce by the yeast helping the
dough rise and be spongy it also helps later when shaping the dough kneading
can take a various amount of time and can require a little more flour and
water to get a dough that doesn't stick to the bowl or your hands which is what
you're looking for when making this type of bread knead for about eight to ten
minutes in the mixer and when you think it's ready push down on the dough and if
it bounces back you're in good shape from here put the dough back in a bowl
cover it up and allow it to rise for about 60 to 90 minutes after that
get it back on the table with a little flour that's if it's sticky and shape it
into sort of an oval then place it back into bread pan you're looking for it to
peek over the bread pan a few inches once that happens you could toss in the
oven and bake it to perfection. if you want people thinking you're a bread god make
the artisan loaf before they come over this bread is one of my favorites one
because it's incredibly easy in two because it's extremely beautiful I mean
when you're done you want to wrap this thing up in a towel put your sunglasses
on and bring it outside to show it off like it's your new baby I mean yes it
tastes great and you can make it in just a few hours but who really cares
about that when it looks this good but to make this dough you're really doing
nothing different and I promised you where we're going to make one by hand
I'm gonna show you how to do this here and while I love kneading dough this one
there's no need to knead once again we're gonna dump everything
into a bowl and then we're gonna bring it together you could use a spoon a
spatula your car keys it really doesn't matter what you're looking for is that
all your flour becomes incorporated into the dough this dough is going to be
really loose and really sticky and that is exactly what you want from here
you're going to cover it up and allow it to rise you want to cover it up with
something solid so it creates humidity so don't use a towel use like a cutting
board or a baking sheet but if you're into zero-waste
try not to use any plastic wrap one pro tip is if you want your dough to rise
quicker warm up your milk or water before dumping it into the mixture let
the dough rise for about two or three hours you want it to look very aerated
and very porous about double in size from here flour your surface and turn
the dough back on to that but do not knead try getting your hands underneath
and fold the bottom to the top now turn the dough back onto some parchment paper
and put it in your bowl cover it with a towel at this point and go pre-heat your
oven while your oven is preheating make sure your Dutch oven is already inside
you want your Dutch oven to be rocket hot before placing your dough into it
when your oven is ready lift the dough with the parchment paper into the Dutch
oven and carefully place the Dutch oven back into the oven with the lid on how
many times it at just the oven I mean if you didn't follow rewind it play it back
because I wasn't talking fast you were just listening slow with this bread I
like to control the crust so after about thirty minutes pull it out the oven and
check it out if it's where you want it to be then good you're done if not
remove the parchment paper toss it back in with the lid off and give it about
another ten to 15 minutes
so remember that Bread I was telling you about in the intro that was really soft
that would be naan. the dough for naan is similar to the dough for artisan
bread where there's no knead required but I would consider a little more flour to
keep the dough to being less sticky other necessities will be some vegan
butter and some water after your initial rise you want to get the dough onto a
floured surface make it into a ball and cut it into pieces also at this time get
a skillet up to medium heat as you're gonna use that to cook the dough and not
the oven you're going to make little dough balls slightly smaller than a
baseball that you're going to flatten out you'll need a rolling pin or you can
just use your hands to gently press the dough to get it out to its desired size
now add a little water to dampen both sides of the dough and carefully place
it into the hot skillet you're only going to cook the dough for about a
minute or so on each side I use a cover to help build up some steam inside the
skillet this really helps keep the dough soft as you cook the dough you should
start to see bubbles forming on the opposite side
once it's done remove it and add it into a bowl immediately add some vegan butter
and cover it with a towel and you're done
piece of cake right I meant piece of bread
all right our last one and probably the most fun it's foccacia man I love saying
that when bringing this one together you want the dough to be similar to the
artisan loaf loose and sticky this bread is extremely fluffy very savory and you
need a good amount of oil to get it right after the first rise you're going
to need a half sheet size baking pan to put your dough on put a few tablespoons
of olive oil in the bottom of the sheet pan put your dough on the pan and begin
to use your fingers to press it and push it out to the ends of the pan if your
dough is too elastic and it keeps shrinking every time you push it out
cover the dough for about 10 to 20 minutes and this will allow the gluten
to relax and it should be easier to work with when you come back if not just give
it a few more minutes once your dough is stretched out on the pan get a damp
towel and lay it over the top and allow the dough to rise for another 40 minutes
or so also pre-heat your oven now the fun part your dough should be about
doubled in size uncover the dough and drizzle some olive oil over top use your
fingertips to basically put dents inside of the dough make sure you're pushing
the dough all the way to the bottom of the pan now bring this to the oven to
bake for about 20 to 25 minutes you're looking for a golden brown color when
you pull it out of the oven add some olive oil to the top and get ready to
enjoy alright folks thank you so much for watching hit that like button and
make sure you share drop a comment so we can chitchat and keep each other's
spirits up also follow us on our other socials for exclusive content and I'll
see you in the next video. believe in good. peace
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