Vegan Cheese Caraway Batter Bread

Cooler weather calls for homemade bread.  Rarely do I purchase bread at my market, the times that I do it is for one of two reasons.  I am short on time, or feeling lazy.

The art of making bread has always fascinated me.  My big jump into baking started with bread making.  I believe bread makes a meal, you can't have a sandwich without it; soup and bread are buddies and pasta needs a nice crusty french bread. Of course, it's a must for french toast. Need I say more?

Bread doesn't have to be fancy or take a boat-load of ingredients.  A few simple ingredients can produce the most crunchy, chewy, hearty, and most wanted food item on your table.

The smell of baking bread on a cool autumn day is like giving a hug to everyone that enters your home.

Ingredients:

2 1/2 cups organic unbleached all-purpose flour

2 1/4 t yeast

1 t organic caraway seeds

2 T organic pure cane sugar 

2 t sea salt 

1 cup hot water

1 cup non-dairy cheddar cheese

2 T non-dairy butter, softened 

In the bowl of your stand mixer, using the flat beater, mix 1 1/2 cups flour, yeast, caraway, sugar, and salt.  With machine running, add water, cheese, and butter.

Beat for 2 minutes, the dough will be very lose, more of a batter consistency.  Add the remaining 1 cup of flour, beat until thoroughly combined.

Transfer batter to a greased bowl and cover with a clean kitchen towel.  Let rise for 45 minutes.

Lightly grease a 9"x5" loaf pan, pour batter into pan, cover and let rise for a second time for 45 minutes.

Bake bread in a 375 degree oven for 45 minutes or until the top of the bread is golden brown.

Let bread cool for 10 minutes before removing from loaf pan.  Cool completely before slicing.

Recipe adapted from Bernard's Clayton's New Complete Book of Breads.