Happy New Year! – Vegan Cheesy Bread

Happy New Year! I hope you all had a good 2012, and if not, I hope 2013 treats you better! Last year, my New Years Resolution was to learn how to make bread. I’m happy to say I feel like I’ve accomplished that goal. Sure, there will always be more to learn about breadmaking, but I’m feeling more confident about my ability to make a decent basic loaf of bread.

This year, I think my New Year resolution will be to try new ingredients that I’ve never used before. It’s easy to get stuck in a rut and use ingredients you are comfortable with, but I’m hoping to branch out and learn to cook new things. But before we move on to 2013, here’s a send off to 2012’s resolution. This isn’t an entirely new recipe, but one that I repurposed to recreate a yummy flatbread pizza.

American Flatbread has a new vegan pizza which I got at Whole Foods. I’ve been told it resembles Papa Johns Cheese Bread pretty closely, though I’ve never had it myself. I wanted to try creating a similar version at home that would be cheaper since their frozen pizzas are small and a little pricey. It turns out the vegan naan recipe I posted a while back makes really yummy vegan cheesy bread! It’s perfect for a New Year party, and you still have time to get the dough started! Happy New Year everyone!

Ingredients:

naan dough (see recipe for ingredients and directions)
Daiya vegan cheese
garlic powder
salt
dried basil
dried oregano

Directions:

  • Follow the recipe for making naan dough. It’s a very easy recipe, but it takes 1 1/2 hours to rise and you also have to roll it out, so factor in that time. When you get to the step where you are rolling the dough into balls, create a baseball to softball sized ball rather than a golf ball sized ball.
  • Once the dough is finished the second rise, roll it out fairly thin (about 1/4 inch thick or slightly thicker is good). Heat your skillet over medium high and drizzle in a little olive oil. Cook the naan on one side for 2-3 minutes until bubbles brown, then flip the naan to cook the other size.
  • As the other side cooks, sprinkle garlic powder, salt, dried basil, and dried oregano on top of the naan. Then sprinkle on Daiya cheese. Lower your heat slightly so the naan doesn’t burn. Cover the skillet with a lid so the Daiya melts. Once the daiya is melted, transfer it to a plate or cutting board and slice. This makes a perfect side to a nice bowl of homemade soup!

Also, here are a few of my bread making adventures from the past year, in case you missed them or want to look back.

Braided Italian Sesame Bread
Rye Bread
Rosemary Dill Bread
Soft Pretzel Rolls
Naan
Cinnamon Buns – (Okay these aren’t technically bread, but they are made from a yeast dough that rises…close enough! They are seriously yummy!)

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Homemade Vegan Naan

I was inspired to try making my own vegan naan after seeing this recipe posted on the blog Bacon is Not an Herb a while back. She originally found the naan recipe on PETA’s website. I didn’t change anything (besides adding a little salt and garlic powder during cooking) because it’s a simple recipe and it came out well. I’m just sharing in hopes that you’ll feel inspired to make some too!

A lot of times naan that you find in restaurants or stores isn’t vegan, so it was really nice to make my own. I was really missing it from my pre-vegan days! Thanks to Terri from Bacon is Not an Herb for posting this recipe!

Ingredients:

1 tsp. active dry yeast (about a 1/2 package)
1/2 cup warm water
1 Tbsp. sugar
3 Tbsp. soy milk
1 tsp. salt
1 3/4-2 cups bread flour
2 Tbsp. olive oil
salt and garlic powder optional

Directions:

•In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until frothy.

•Stir in the sugar, soy milk, salt, and enough flour to make a soft dough, between 1 3/4 to 2 cups.

•Knead for 6 to 8 minutes on a lightly floured surface or until smooth. Place in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

•Punch down the dough then roll into golf ball-size pieces and place on a baking sheet. Cover with a towel and allow to rise until doubled in size, about 30 minutes.

•Preheat a pan to high heat and lightly oil. Roll each ball of dough into a thin circle then add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional oil. Flip the bread and cook for 2 to 3 minutes on the other side. I tried sprinkling a little garlic powder and salt on top before flipping and it turned out really well. Continue until all the bread is cooked.