Vegan Yum Yum (6 page)

step 14
Place the dough roll seam side down into your greased loaf pan, cover with oiled plastic wrap, and let rise in a warm place for 1 hour.

step 15
Preheat the oven to 425 ºF. Place the dough in the oven and use a spray bottle to mist the top of the loaf with water, about five sprays. Spray again in 2 minutes. You can skip the spraying part, but it makes for a nice crust. Bake for 10 minutes. Turn down heat to 375 ºF and cover top of loaf lightly with aluminum foil if it is browning too quickly. Bake for another 20 to 25 minutes until loaf is golden brown and sounds hollow when tapped on the bottom. You may need to take the loaf out of the pan to test this, but it should slide out easily and will go right back in without trouble if it needs to bake longer—just be careful not to burn yourself.

step 16
Remove the baked bread from the loaf pan and let it cool completely on a wire rack. If you slice it too early it will fall apart. Eat it plain, toasted, or use it for cinnamon raisin swirl French toast!

Crumpets

C
rumpets! They excite me so. They are part pancake, part muffin, and they're de-freaking-licious. If you've never made crumpets before, take a minute to read through Crumpet Boot Camp and Crumpet Troubleshooting (following the recipe) before starting to help ensure your success.

If this is the first time you've made crumpets, only make one crumpet at first, until you get the desired batter consistency and heat, and then begin making them two at a time.

Crumpets

Makes approximately 16 to 18 3-inch crumpets

step 1
In a small bowl, dissolve the yeast and sugar in the warm water. Set aside to proof.

step 2
Combine the flour, salt, baking soda, and cream

of tartar. Add the soy milk and the yeast mixture, mixing well with a wooden spoon. Loosely cover with plastic wrap and let rise for 1 hour.

step 3
Stir the mixture down. Add more soy milk or flour if needed to get a very thick batter, but not so thick that you can't dip a measuring cup into it.

step 4
Heat a large cast-iron skillet or griddle over medium heat for 3 minutes. Turn down the heat a bit (about halfway between your medium and low setting, but closer to medium).

step 5
Grease two cooking rings with the margarine and place in the center of the skillet. Add
cup of the batter to each ring. Cook for 9 minutes or until the tops are set (it will look translucent yellow instead of opaque white) and there are little holes scattered on the tops (similar to when you make pancakes).

step 6
Remove the rings with a pot holder, thick towel, or pair of tongs, leaving the crumpets on the skillet. Flip the crumpets, cook for 2 minutes longer, and then remove from the skillet. While the first two rings are cooling, cook the next two crumpets with two different rings. Continue until the batter is gone.

Ingredients

Special Equipment Needed:

Four crumpet rings (or some type of cooking rings) that are approximately 3 inches in diameter and at least 1 inch high (you can find these at kitchen stores or online).

Crumpets:

1 package dry active yeast
(.25 ounces)

2 teaspoons sugar

½ cup warm water
(105 to 115 ºF)

2½ cups all-purpose flour

teaspoon salt

½ teaspoon baking soda

½ teaspoon cream of tartar

1
cups soy milk

Earth Balance margarine
(to oil the cooking rings)

Variation:
If you're in the mood for something sweet, you can make Cinnamon Sugar Crumpets: Preheat the oven to broil. Place 4 crumpets on a cookie sheet covered with foil. Mix 1 tablespoon sugar, ½ teaspoon cinnamon, and a pinch of nutmeg and/or allspice together and sprinkle over the crumpets. Place in the oven 1 to 2 inches below the heating element and
watch for it to bubble,
about 1 to 2 minutes.
Take care not to burn your sugar.
Remove and serve.

Crumpet Boot Camp

Here are some crumpet facts to help you make the best crumpets ever:

• Crumpets need to cook slowly!

• Crumpets cook 90 percent through on the first side.

• The correct batter consistency is of the utmost importance, but it's easily adjusted if you goof up.

• Cast iron is highly recommended, but you can try another surface like a griddle or a nonstick skillet.

• Make sure that your rings are approximately 3 inches in diameter and at least 1 inch high.

The crumpet in this picture isn't quite ready to flip yet, but it's getting there. Once the middle looks like the edges do, you can take off the ring and flip the crumpet.

After 9 minutes of cooking, the bottom is still only golden brown. I could have let it cook longer if I wanted.

Crumpet Troubleshooting

These are some of the common problems that may occur for first-time (and seasoned!) crumpet makers:

While there is a chance that your yeast didn't activate, most likely
your batter is too thick. The batter needs to be thin enough to allow
the gas that the yeast creates to move through it. When it reaches
the surface, the bubbles break, leaving holes behind. Try adding some
more soy milk to your batter. It should be thin enough that it evenly
fills your rings when you pour it in. If you're moving it around with
your fingers to get it to evenly fill the rings, it's definitely too thick!

“I don't see
holes on top of
my batter.”

Your batter is too thin. Add some flour, a tablespoon at a time,
until the problem resolves itself.

“My batter is
leaking out of
the rings.”

Your heat is too high. The crumpets need to sit on the skillet for 8
to 9 minutes and still be golden brown on the bottom. Crumpets
should cook at a lower temperature than pancakes or crepes.

“The bottoms
of my crumpets
are scorched.”

Turn your heat up. But you knew that.

“My crumpets
aren't turning
golden brown.”

Some of mine were like this too when I ate them hot. Cook them a
minute or two longer, or let them cool fully before snacking and
see how that works out.

“My crumpets
look fine but
are gooey in
the middle.”

You're not greasing them enough. Use a small knife to release the
crumpet and grease them better next time. The easiest way to do
this is to grab a paper towel and wrap it around your extended
index and middle fingers. Dip this into your margarine and rub it
on the insides of your rings.