April 5th, 2010


Foolproof WW sandwich bread in food processor?

I work full time and go to school part time, which doesn't leave a lot of time for baking bread. But I have a lot of organic whole-wheat flour on my hands and I'd like to use the dough blade in my food processor to make some 100% whole-wheat sandwich bread to replace the outrageously-priced non-vegan stuff at my grocery that is always slightly stale. 

I used to bake crusty artisan bread for pay, so I know plenty about the ways of wheat and yeast, but I'm having trouble coming up with the proportions for a nice foolproof sandwich bread. My top priorities are for it to be delicious and easy to bake: I have no qualms about adding wheat gluten, soymilk, sweeteners, or fat, whatever it takes to make a nice squishy WW sandwich bread. I've been experimenting with Mark Bittman's idea to add 2 T wheat gluten to any bread recipe you want to convert to whole wheat but I'm having trouble adjusting the liquid amounts. And last night I tried Crescent Dragonwagon's hand-kneaded recipe (in the food processor) but the three long rises were way too much for it and by the time I got it into the oven it flopped and came out dense and bricky (plus it took way too lo. In other words, I can experiment but if someone else has a foolproof recipe for a vegan 100% whole-wheat sandwich bread I can make in the food processor I would happily go with that instead.

Thanks in advance!  

carrots! (and corn)

So I was helping out today at the local market (doing volunteer work for an animal rights organisation - SAFE) and as the weather wasn't particularly great the stall holder next to us gave me 2 bags of carrots and ten corn cobs otherwise he would have thrown them away. So now I must have about 4 kg (9 lbs) of carrots, (if not more as I bought a 1.5kg bag the other day).

Any ideas on what to do with so much carrot and corn?