Peppered Cheddar Cheese Bread

Peppered Cheddar Cheese Bread
3 tablespoons dry yeast
2 teaspoon sugar
2 cup warm water
8 cups flour (more as needed)
4 (or more) large jalapeno peppers, seeded and coarsely chopped
2 red bell peppers, coarsely chopped
3 1/2 teaspoons salt
4 tablespoon sugar
2 tablespoon nutritional yeast
2 egg substitutes, warm
2 teaspoon hot pepper sauce (optional)
2 cup warm plant milk
2 1/2 cups cheddar cheese (chopped into about 1/2-inch cubes or a little larger if desired)
vegan Parmesan cheese or sesame seeds (optional)

1. Prepare a heavy-duty stand mixer with a kneader blade.
1. Proof yeast in water with 2 teaspoon sugar for 8-10 minutes, or until foamy.
2. Heat milk in the microwave for about 50 seconds on HIGH.
3. In the stainless steel bowl, add in 8 cups flour, chopped jalepenos, salt, red bell peppers, sugar, 1 egg substitute, nutritional yeast, hot pepper sauce (if using) and warmed milk.
4. After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
5. Near the end of the kneading add in the cheddar cheese, and mix until combined.
6. After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
7. Then gather up dough and knead gently for 30 seconds.
8. Place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
9. Punch down dough and slice into two even pieces.
10. Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.
11. Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
12. Brush tops with an egg wash substitute.
13. Sprinkle on grated vegan Parmesan cheese or sesame seeds.
14. Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.
15. Enjoy!

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Finnish Pulla

Finnish Pulla
2 cups plant milk
1/2 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 cup sugar
1 teaspoon salt
1 teaspoon ground cardamom
4 egg substitutes
9 cups all-purpose flour
1/2 cup vegan butter, melted
1 egg substitutes
2 tablespoons sugar

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
2. Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 egg substitutes, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
3. Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
4. Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
5. Brush each loaf with egg substitute wash and sprinkle with sugar.
6. Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.

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Garlic, Herb and Cheese Bread

Vegan Garlic, Herb and Cheese Bread
1 1/8 cups warm water
3 cups bread flour
2 tablespoons dry plant milk powder
2 tablespoons sugar
1 1/2 teaspoons salt
2 tablespoons vegan margarine
2 teaspoons active dry yeast
2 teaspoons garlic powder
3 tablespoons dried minced onion
1-1/2 cup shredded or crumbed vegan Cheddar cheese

1. Add water, flour, powdered milk, sugar, salt, butter or margarine and yeast into bread machine. Set for basic cycle with the light crust.

2. When indicated by your bread machine, add the garlic powder, onion flakes and 1 cup of the shredded cheese.

3. When the loaves are done, sprinkle the remaining cheese over the loaf and bake for another 7-10 minutes.


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Vegan Christmas Breads

For other sweeter breads see Christmas Desserts.

Christmas Stollen
Panettone
Conchas
Super Moist Pumpkin Bread
Pumpkin Spice Bread
Pumpkin Breads
Finnish Pulla
Christopsomo
Vegan Garlic, Herb and Cheese Bread
Holiday Challah
Vegan Challah ("Egg Wash" Substitute)
Trinidad Sada Roti
Naan
Potato Rolls (use vegan butter)
Super Vegan Beer Bread
Italian Cheese Bread (use vegan Parmesan cheese & mozzarella cheese)
Garlic Breads
Cheesy Vegan Garlic Bread Recipe
Peppered Cheddar Cheese Bread
Vegan Southern Cornbread
VegWeb Breads

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Panettone Bread Pudding With Brandy Sauce

Panettone Bread Pudding With Brandy Sauce
4 egg substitutes
1 cup sugar
2 1/2 cups vegan creamer or plant milk
1 cup pecans
1 vegan panettone
1 teaspoon vanilla
1/4 cup vegan butter

Brandy Sauce
1 cup sugar
1/4 cup vegan creamer or plant milk
1/3 cup brandy or bourbon
1/2 cup vegan butter

1. Melt 1/2 stick butter in 9 x 13-inch glass baking pan.
2. Take Panettone bread that has been cut in 2x2-inch squares and press into the buttered dish.
3. Mix all other ingredients (except the pecans) in a bowl, stirring to combine well, and pour evenly over the cut up Panettone.
4. Sprinkle pecans on top.
5. Bake at 350 degrees F for 45 minutes to 1 hour.
6. Brandy Sauce:.
7. Place all brandy sauce ingredients in sauce pan.
8. Heat gently and stir often. Don't over cook- only about 5 minutes.
9. Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm brandy sauce over top of each serving.

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