Tag Archives: bread

I Love Me Some Vegetables

17 Feb

And carbs. don’t get me wrong. But veggies are up there. Fo sho. Speaking of carbs and veggies, guess what’s hiding in this loaf of bread??

You can see them peeking out!!!

OMG, It’s tons of veggies!!!

I got this idea from a Rachel Ray (yes, feel free to cringe.) recipe I found ages ago, when I still ate meat. It consisted of buying a round tuscan type loaf, cutting the top off, hollowing it out, and stuffing it with artichoke hearts, roasted red peppers, lettuce, tomato, cheese, and a billion different types of lunch meats.

It was a huge hit in my family, and to be honest, I kind of missed it when I stopped eating meat. But, last week I decided I wasn’t going to let the meat eaters of the world have all the fun. I was going to make this sandwich and pack it with veggies!

Here is a list of the stuff I packed in this sandwich:
Banana Peppers
Roasted Red Pepper
Green Peppers
Red Onion
White Bean Hummus

I’m sure there is more, but I’m forgetting. It’s so good! And the best part is, it’s such a huge sandwich, there are tons of leftovers! My mom and I got this lucky sandwich three whole nights this week, yum! We ate them with sweet potato fries, or sweet potato puffs.

And It’s so easy to make too! There is a little prep involved, with cutting the veggies,  and hollowing out the bread takes a few minutes, but it’s totally worth it. I promise. You also have to keep pressing the veggies down, as you want to pack them in.

I think if I ever make this again (and I will!) I’ll add a layer of baked tofu in it for some added protein.

Close up shot!

It’s also a great thing to make in advance. I made this in the morning before I went to work, and when I came home all I had to do was slice it up.

I was even craving sandwiches so bad, I made myself a sandwich (not as amazing as this one though, obviously) for lunch that day with some of the extra veggies that didn’t fit in the sandwich.

With even more veggies and hummus on the side, a date, cashews, and a blood orange. Amazing lunch! Sometimes I get into such a sandwich mood, wraps just won’t cut it.

Also, look what finally came in the mail!

My donut pans! I got a regular sized one, a mini one, and a heart shaped one, which isn’t pictured. That one I think is going away until next Valentine’s day. But I can still play around with the other two, and I can’t wait!

Do you ever get sandwich cravings? What do you like to put on your sandwiches? Have you ever made baked donuts?  

Almost Bananaless Bread

30 Jan

Over the weekend I caught my mom doing something unforgivable.

She was throwing away some brown bananas.

I think I screamed at her from across the kitchen to stop. Who does that? Not me. There is so much you can do with brown banana. When I was little, I used to think they were gross. Now, they’re a gold mine.

So this weekend I made banana bread. Twice. It’s just that good. I used my grandma’s recipe, with a few modifications. She typed this recipe card up for my mom when she moved out of the house (so, like a billion years ago, right?)

The funny thing about this recipe, is that the banana are listed in the ingredients. But there’s no mention of them in the how to part.

I was literally about to scoop it into the pans when I realized I hadn’t added the banana yet. I almost had bananaless banana bread.

And of course, I had to add some chocolate chips. You can’t have banana bread without chocolate chips.

I love these dark chocolate chips from Whole Foods. I stock up on them every time I go!

So, here is my Gmadre’s recipe for Banana bread, with a few modifications on my part.

Banana Bread 

1 cup sugar
1 replacer egg
2 T shortening
1 cup mashed banana
3/4 cup almond milk (or any non dairy milk)
1 cup whole wheat flour
2 cups all purpose flour
1 t salt
3 1/2 t baking powder
1 cup chocolate chips

In your mixer, mix the sugar, replacer egg, and shortening  until combined. Add the banana, (Thanks Grandma!) and mix until combined. Add the milk and once again, mix until the shortening/sugar mixture isn’t chunky.

Add the dry ingredients, and mix until combined, then add the chocolate chips, or you could add nuts if you wanted to!

Grease 3 small loaf pans, or one large one, and divide the batter amongst them. Preheat the oven to 350 degrees, and bake for 45-50 minutes until golden brown and a toothpick comes out dry.

Don’t wait for it to cool, burn your fingers taking it out of the pan, and cut yourself off a thick slice and slather it in butter. Because there is nothing better than banana bread fresh out of the oven slathered in buttah.

I know everyone and their mom has a delicious banana bread recipe, but I just wanted to share mine because it’s vegan and it’s ‘healthier’ because it’s got some whole wheat flour in it!

What do you like to do with your over-ripe bananas? 

Christmas Cookies and Grilled Cheese

14 Dec

Hey everyone! Thank you so much for all the awesome reviews on my SunButter Balls from yesterday! They are amaaaazing. I actually made another batch since I posted yesterday… I mean, it only makes 10!

Since I was so busy last week posting all about Kombucha, I feel like I haven’t been able to tell you all what I’ve been up to the past week or so!

The first big thing is that I’ve finally got a date set for my gallbladder surgery! It’s officially coming out on the 28th! I can’t waitttttt!

I spent a whole bunch of time making different roll out cookies (sugar, chocolate, and hazelnut) and decorating them! So far, I’ve decorated the snowflake ones. Having too many cookies/different shapes/colors overwhelms me, so I like to do just a few colors/shapes at a time.

I really want to work on my cookie decorating skills, especially with royal icing. I think these ones turned out pretty good!

And since it’s been colder out, I’ve been in love with soup and grilled cheese! (Amy’s chicken-less chicken noodle soup and daiya pepperjack cheese)

yum yum yum yum yum.

There’s also this hot mess of a plate….

Celery with hummus, refried beans, a salad, and Almond “Feta Cheese” spread on crackers. It’s sooooo good! I wouldn’t say it tastes just like feta, but it’s definitely reminiscent of cheese!

Another awesome recipe I made this past week is Sour Cream and Onion Kale Chips from Jesse Eats Avocado.

Let me just say, these are so so good! They taste just like sour cream and onion! When I mixed up the cashew mixture and tasted it, I paused for a minute, and I said out loud to myself, “This is what real sour cream tastes like”

This was also the first time I made kale chips, and I wasn’t disappointed at all! They’re definitly going to become a staple in my diet now!

Also, this came yesterday, I feel like Christmas came early!

I can’t wait to try all of these and maybe use a few in some recipes, so stay tuned!

What have you been up to lately? Do you like making and decorating Christmas cookies? What’s your favorite nut butter? 

Stuffing Stuffed Mushrooms

29 Nov

Stuffing is one of my favorite Thanksgiving foods ever. This year, I decided to glam it up a little by making it from scratch, for the very first time ever. (I even made the bread from scratch!) Normally, we just make the kind from the box.

Then I fancied it up even more, by stuffing mushrooms with it. I actually only did this during the test run. On the actual Thanksgiving prep days, I forgot to buy mushrooms, and didn’t have time to run out and get some. The stuffing was still delicious, but the mushrooms were just so cute. It’s like finger food stuffing.

I also put tons of other stuff in it. Normally, we just put celery. I used celery, onions, walnuts, and cranberries. Walnuts and cranberries scream fall to me. So it was perfect.

I always knew it wasn’t that difficult to make stuffing from scratch, and I was excited to finally make it and confirm that fact! Here’s how you do it:

Stuffing Stuffed Mushrooms

3 cups bread cubes
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup walnuts, coarsely chopped
1/4 cup dried cranberries or crasins
1/2 t salt
1/4 t pepper
3/4 t paprika
1 clove garlic, chopped
1 1/4-1 1/2 cups vegetable broth
20 large button mushrooms
Put the bread cubes onto a sheet pan and toast in the oven at 400 degrees for about 10-15 minutes. You want them to be dried out, but not really have any color.

Saute the onion and garlic in about a tablespoon of oil on medium heat. After the onions have softened, add the celery. Cook for 5 more minutes, then add the walnuts, cranberries, and spices.  Continue to cook for 3-4 more minutes. Pour into a bowl, and add the bread cubes. Mix.

Slowly add the vegetable broth, stirring continuously. You want the mixture to be pretty soggy, but you don’t want any extra liquid on the bottom of the bowl.

Pour into a baking dish, and bake covered for 20-25 minutes.

Now for the mushrooms. Remove the stems, and place face down onto a sprayed sheet pan covered in tin foil. Bake at 350 degrees F for 10 minutes. Flip over, and bake for 10 more minutes.

Then, spoon the stuffing into the mushrooms, and bake for 10 more minutes.

Then dig in! Some of them kind of fell apart, but the majority of them turned out perfect!

This is also would be a great thing to do with leftover stuffing. Just prepare the mushrooms and stuff them with your already made stuffing, and finish baking. The stuffing is perfect because it’s got so much flavor, and there are so many textures, with the celery, mushroom, walnuts, and chewy cranberries!

I only wish I had my light box made when I made these so I could have taken a better photo!

Do you like stuffing? Do you make it from scratch, or from the box? 

Whole Wheat Soft Pretzel Bites

16 Nov

I get a lot of really good ideas off pinterest. Sometimes, I even go as far as making one or two. Most of the time though, I just drool at the pictures.

One awesome idea that I’ve seen a couple of times is soft pretzel bites. And I love soft pretzels. Especially when they are bite sized. When I was in middle school and it was the cool thing (read: only thing) to do, I would buy soft pretzels like it was my job. So I decided to make my own. And I decided to try and make them healthy.

And I succeeded somewhat. In my head I was thinking, oh yeah, these are going to be so healthy because I’m using whole wheat bread as the base. And I thought that until I got out the sugar to roll them in. So I’m just dubbing these “healthier” I don’t know if I could really call them healthy.


They’re actually pretty simple to make as well. You just start out by making whole wheat bread.

2/3 cup white bread flour
2 1/2 cups whole wheat flour
1 1/2 t salt
I pkg. yeast
1/2 stick softened futter
1 1/2 cups water

Mix everything together but the water until combined. Then, slowly add the water. You might not need all of it, but you do want the dough to be fairly wet. Whole wheat flour takes a lot of water to hydrate it. Beat with a dough hook for 5 minutes, then let rest for 30 minutes.

Once it’s rested, cut into small pieces. You can eyeball it, but I used a scale, and measured each piece to about 3/8 of an ounce. Odd number, I know. place on a parchment lined sheet pan, and let raise for another 1/2 an hour.

Once they are done raising, bring a pot of water to a boil on the stove. Add the dough balls about 6-10 at a time, and leave them in the boiling water for about one minute. Scoop them out with a slotted spoon, and let sit on a towel for a few minutes.

Then, rearrange them on the baking sheet and bake at 425 degrees F for about 25 minutes. You can flavor these in a variety of ways. I used coconut oil and cinnamon sugar. You could make savory ones though, and use butter and salt. Brush them with your melted fat of choice, then roll them in the cinnamon sugar. (Or sprinkle with salt.) Let cool completely.

These are soooo sooo good! I’m not going to say that they taste exactly like a soft pretzel, but they are pretty darn tasty, if I do say so myself! I love how you can just pop one in your mouth. yum. They are a little bready, but I think that’s just because I used a whole wheat bread dough as the base. It’d be awesome to try other types of bread though, I’m thinking maybe sourdough next time! But I just really love sourdough bread.

What’s your favorite kind of bread? Did you ever get (Or do you still!) soft pretzels at the mall?

Ikea Bread and Silly Toys

9 Nov

Howdy ya’ll! So I didn’t post yesterday… maybe you noticed, maybe you didn’t, but either away, that’s ok because I’m back today!

So for the past couple of days I’ve been busy working on a super big paper due for one of my classes on an issue in education….

And have been spending a lot of time in the library researching for it. : / No fun. Especially when the librarians are really loud.

But, even when I’m busy with school work, I still make time to bake! I’ve had this bread mix on hand since forever, and finally decided to make it because it was pretty quick and easy!

And I love me some lingonberries! It was pretty simple… just dump the mix into the bowl and add water… mix for 5-10 minutes, rest, shape, rest, cut…

Bake, and then presto! Amazingly delicious bread!

The instructions said to brush it with water before baking, but I think if I ever bought this and made it again I would have used oil, because that would have added a little color. It looks kind of sickly pale without it.

And, as you can see, the lingonberries are MIA in this bread. Not to be found, anywhere. Don’t get me wrong, it was still a really good bread, whole wheat and dense, but I wish it was speckled with delicious lingonberries. : ( Maybe I’ll just have to get some lingonberry jam to spread on it.

Besides doing homework, I’ve also had time to do a good deed of the day…. I’ve had a long outstanding feud with Mattel, I wrote them numerous angry letters when Barbie broke up with Ken. (SUCH a whore, don’t even get me started.) They did send a letter back, which I promptly framed and hung up in my room.

Mattel has always been a pretty good company with good ethics, (I know because I did my ethics project in college on them) but I was so upset when I saw this toy on their site: (Ok, I wasn’t browsing their site making up a Christmas list or anything, someone pointed it out to me.)

It’s a shark harpoon boat. Now, If I love any kind of animal more than another, I would have to say that I love marine animals the best. The people over at Sea Shepherd Conservation Society are probably my biggest heroes, and Whale Wars is by far one of my favorite shows. I’ve learned through them that harpooning is an extremely violent way to kill an animal, it takes up to thirty minutes to kill a whale that has been shot with a harpoon gun. (Japan regularly hunts whales with this method.)

And I know, I know there are a lot of violent toys out there, but come on, a harpoon gun? And sharks? A lot of people make sharks out to be violent human flesh hungry creatures, when really they rarely attack humans unprovoked. (And even if they do bite a human, there has never, ever been a case where a shark has eaten one.)

So that is my rant. And I wrote them another letter.

I’m hoping to hang their reply right next to the barbie one!

Have you ever had lingonberries? If so, do you like them? Do you think that this is a terrible idea for a toy, or is it just me being over emotional? lemme know what you think!

Pumpkin Pie French Toast

15 Sep

Let the pumpkin train keep on going. It’s officially fall. I don’t care if my air conditioning is on. I’ve got pumpkin, and I’m just going to roll with it.

The other day I used some of my freshly made pumpkin puree to make Pumpkin Pie French Toast. It was amazing. No words can describe it. You should try it. Srsly.

Pumpkin Pie French Toast
This is just enough to dip two regular sandwich sized bread in.

1 T ground flax seed
2 T water
2 T pumpkin puree
1/4 cup almond milk
1/2 t cinnamon
1/8  t nutmeg
Dash of salt

Mix all the ingredients and dip the bread in them. Heat a pan on the stove with a little bit of futter or spray it lightly with cooking spray. Cook until brown on both sides. Top with syrup, futter,  or more pumpkin! I used two slices of whole wheat sandwich like bread, because that’s all I had. Brioche, challah, or another kind of bread would be delicious with this though!

I’m drooling just thinking about it. Maybe I’ll make some for lunch. : )

I also drank coffee this morning, which is unusual for me. I normally don’t drink coffee, except when I was in college and I had to be to a 7 hour culinary lab at 5 or 6 in the morning. But even then I only drank one cup. Caffeine makes me a little fidgety. Or a lot fidgety. Or I bounce off the walls with craziness. But during my last trip to Whole Foods I spotted some So Delicious coconut milk creamer, and I wanted to try it. Its delicious. And I found some Strawberry Shortcake coffee (it’s not as gross as you think, it’s actually pretty good!) at Target, which I had been looking for for ages, then finally found it at Target of all places.

Sometimes I think I just drink coffee for the creamer. I can’t handle my coffee black. I’m one of those people that likes a splash of coffee in my milk. I’m not hardcore enough I guess.

Do you drink coffee? If you do, do you drink it black or do you use creamer/milk/sugar? 

Have a great day ya’ll!

Chocolate Cherry Bread

3 Sep

Hey ya’ll! I’m glad you liked my breakfast post yesterday. Breakfast truly is a magical time. No joke.

Today I thought I’d share with you my other bread recipe, for Chocolate Cherry bread. I cannot stress to you enough how delicious toast or french toast is with this bread. ohemmgee it’s amazing. So you’ll have to make it and try it for yourself!

Once again, I wish I had a photo of the inside of the bread or a slice, but I didn’t get to eat any this time as they were for a bake sale. : / I’ll have to make more soon.

Cherry Chocolate Bread

Makes 2 loaves

4 cups white bread flour

2 teaspoons salt

2 tablespoons olive oil

1 package active dry yeast

1/4-1/2 cup warm water

1 can cherries, drained, rinsed, and chopped

7 oz chocolate chips

The ingredients!

Place the flour, salt, oil, yeast, cherries, and chocolate chips in your mixer, and mix with the paddle until all incorporated.

Slowly start adding the water, and halfway through switch to the bread hook. I only used about 1/4 cup of water for mine, you don’t want the dough to be sticky, you want it to just come together.

Once you’re done adding the water, mix on medium speed for five minutes. Then, cover with a towel and let rest for an hour. (In a warm place!)

I wish I had more pictures to show you. sigh. I need to stop being so lazy.

Once it has rested an hour, divide it into two equal pieces, and shape it into rounds. Take a large baking sheet and cover it in parchment paper, and either spray with nonstick spray, or sprinkle a tablespoon or two of cornmeal on the parchment. Place the dough rounds on the pan, and sprinkle with flour using a sifter. Make an X on top with a serrated knife. Let rest for an hour.

Preheat your oven to 400 degrees F, and bake for about 25-30 minutes until golden brown. Let cool on a wire rack.

Then dig in! This bread is amazing all the time, but it’s even better warm. I’m drooling just thinking about it.

If you want some tips about baking bread, check out my last bread post.

Fun question of the day: What is something you’re looking forward to this month? I went to Trader Joes and Whole Foods today, something I always look forward too, as it’s an hour and a half away from me! I bought tons of yummy stuff I can’t wait to eat!
















Bake Sale Time!

1 Sep

I don’t know about you, but I love baking. Hence why I went to culinary school, obviously, lol. I bake a lot at home, but for some reason it’s just not as fun when I’m baking for just my family. I like baking for other people. So when my mom came home from work a few days ago and asked if I would be willing to bake something for a bake sale they were holding for United Way, I was all over it. In fact, I may have gone a little overboard. : )

Two types of cookies and two types of bread! I wish I could share the cookie recipes with you, but they come from Vegan Cookies Invade Your Cookie Jar. So you’ll have to buy the book if you want the recipes. I highly recommend it. I haven’t made a recipe in the book that wasn’t amazingly delicious yet. For the bake sale I made Banana Oatmeal Breakfast cookies (amazingly soft and chewy, and did I mention they’re breakfast cookies? Meaning they’re healthy?!) and Mexican chocolate snicker doodles. (Spicy but delicious!)

I can however share with you the bread recipes. I love love love making my own bread. To be honest, I don’t know why I bother with store bought bread. Homemade bread is sooo much better, and it doesn’t have any crappy additives in it. And also, it makes your kitchen smell so good.

The two types of breads I made were two of my families favorites, Olive and Sun dried tomato bread, and Chocolate Cherry bread. I’ll share one recipe with you today, and save the other for another day. Sound fair? Super. Let’s get started.

Olive and Sun Dried Tomato Bread
Makes 2 loaves

4 cups white bread flour

1 1/2 teaspoon salt

3 tablespoons olive oil

1 package yeast

1 1/4 cups warm water

1 can pitted black olives, chopped

1 cup sun dried tomatoes, chopped

One thing I love about making bread is that you really don’t need that many ingredients! Normally all you need for bread is flour, yeast, water, and salt. This bread is a little fancier, hence the added ingredients.

Place the flour, salt, oil, yeast, tomatoes, and olives in your stand mixer and mix with the paddle until combined. Then slowly add the water until the dough starts to come together. You may not need all the water, you don’t want the dough to be sticky.

Once it starts to come together, switch to the bread hook. It’ll look something like this:

You may need to add a little more water to the dough, you may not. You’ll just have to use your own judgement. You don’t want it sticky, but you don’t want the dough to be crumbly either. Mix with the dough hook for five minutes. Then spray a bowl with cooking spray, and place the dough in it, and cover it. Let it rest in a warm place for an hour. The tomatoes give it such a pretty red color!

Once the dough is done rising, take a baking sheet and line it with parchment paper. You can spray it, or what I like to do is give it a light dusting of cornmeal. Divide the dough into two equal pieces, and shape into round balls. Using a sifter, lightly dust the tops with flour, then take a knife (serrated works the best) and cut an X into the top. I wish I had taken a picture of this step. : /

Then let it rest again for another hour in a warm place.

Bake at 400 degrees F for about half an hour, or until golden brown. When you knock on the bread with your knuckles, it should sound kind of hollow. Let cool on a wire baking rack.

Here are some tips for baking bread:

You don’t need a stand mixer for this, you can use your hands. Just mix everything together in a bowl, and when it starts to come together dump it out on a floured surface and knead with your hands for about 10 minutes. It’s a great ab workout!

I don’t recommend substitutuing other flours like whole wheat in this. You’ll have to add more water and yeast and figuring out how much is always too confusing. Unless you know how to of course, then knock yourself out!

When I say use warm water, use warm water. Cold water won’t allow for the yeast to grow, and water that’s too hot (over 110 degrees F) will kill the yeast. You want the water to be slightly above room temp.

Make sure the place you’re raising your bread dough is warm. If your house is cooler than 75 degrees, it will take much longer to raise. On the other hand, if you’re a crazy person who doesn’t turn the air on when it’s 90 degrees, your dough won’t need as much time to rise.

And there you go! Amazing bread. That wasn’t hard, now was it? I wish I had a picture of the inside of the bread to show you, but like I said, this bread went to the bake sale so I didn’t get to eat it. : / But the inside really does look lovely, it’s such a pretty red shade and is speckled with black and red. Yummy!

Do you ever make your own bread? If not you should try it! It’s so easy and delicious! I’ll post the chocolate cherry bread recipe soon!

Chocolate Brioche

23 Feb

Brioche is probably one of my favorite foods EVER. Top 5, for sure. And Hannah, over at BitterSweet, has created a chocolate, vegan version. I literally think I almost died when I read that. She posted the recipe way back in October, but ever since then I knew I had to make it. So last Saturday night, (which is my only day off from work : / ) While my family and this guy….

were all sleeping, I spent the night making brioche. (chocolate vegan, brioche.) I told a few friends what I was making, and one asked for the recipe, and one said vegan brioche was a sin. And it was a sin… not the kind she was thinking though.. it was a delicious, chocolaty sin. Here is the recipe, In Hannah’s own words.  It’s a little involved and there is a lot of wait time, but it’s sooo worth it!

Chocolate Vegan Brioche


1/4 Cup Chocolate Soymilk
1 1/4-Ounce Packet Active Dry Yeast
1/2 Cup Bread Flour
1/4 Cup Granulated Sugar


3 Cups Bread Flour
1/2 Cup Dutch Processed Cocoa Powder
1 1/2 Teaspoons Salt
1/4 Teaspoon Ground Cinnamon
1 1-Pound Package Chocolate Silken Creations Tofu
1/4 Cup Margarine, at Room Temperature

Chocolate Swirl:

6 Ounces Semi-Sweet Chocolate, Chopped
2 Tablespoons Granulated Sugar

To begin the sponge, briefly warm the soymilk for just 30 – 60 seconds in the microwave, and then sprinkle in the yeast. Let the mixture stand for about 5 minutes, and then mix in the sugar and flour. Cover with plastic wrap, and allow the sponge to rest for 30 – 45 minutes until it appears bubbly.

When the sponge is ready, move it into the bowl of your stand mixer, and add the flour, cocoa, salt, and cinnamon. Mix on low speed with the paddle attachment for a minute, and add in the chocolate silken creations. Continue to stir slowly until the dry goods seem to be mostly incorporated, and then increase to medium speed, beating the dough for 5 minutes.

Switch to the dough hook attachment, and continue mixing on a low speed. Slowly begin to incorporate the margarine, one tablespoon at a time, until no pieces are visible throughout the dough. Scrape down the sides of the bowl and dough hook as needed to make sure that the dough is completely homogeneous.

Let rest for 10 minutes before turning the dough out onto a well-floured surface. Kneed by hand for approximately 10 minutes, adding flour as needed, until smooth and elastic. Place the dough in a lightly greased bowl, cover with plastic, and let rise in a warm place for 2 – 3 hours, until doubled in volume.

Once risen, punch the dough down, scrape it out of the bowl and onto a lightly floured surface. Press it out gently but firmly with your knuckles into a rectangle, about 15 x 7 inches. For the chocolate swirl, place the chocolate and sugar in a food processor, and pulse until you achieve a coarse but fine meal. Sprinkle this mixture evenly over the rectangle of dough, leaving an inch of one of the short sides clear. Press the chocolate in lightly, and roll the dough up, ending at the clear strip to seal the roll. Pinch the edge together, and place the loaf, seam-side down, in a lightly greased 8 x 4 inch loaf pan. Place in a warm area, and let rise once more for 45 – 60 minutes.

As the loaf nears the end of its second rise, preheat your oven to 375 degrees. Bake for 25 – 30 minutes, until well-browned and has an internal temperature of 200 degrees.

Let cool completely before slicing.

I made a few adjustments to it however. Hannah originally called for Chocolate Silken creations tofu, but I didn’t have any, so I took her suggestion and used 1lb. of regular silken tofu, and 1/4 cup cocoa powder. Except I didn’t have enough tofu. I only had 12 oz. So, I used 4 oz. of soy yogurt. It worked pretty well.

I also used 3 small loaf pans instead of one larger one, and split the dough up into 3 equal parts.

Overall, I loved this recipe. It tasked 99.995% like real brioche. I am in love. It was totally worth the entire Saturday night it took to make it, and I plan on doing it again soon. : )


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