Diary Free Soy Free No Knead Cinnamon Bread

I seem to crave carbs like crazy, I think it’s mostly due the to fact that I can’t eat a sandwich for lunch unless I bake my own bread, and baking bread take time and energy with all the kneading and the waiting for it rise and what not. I found this recipe online and gave a big sigh of relief. It’s bread… well I actually think it’s a little more cake like… but we’ll call it bread. It was fast to mix together, there was no rising time or kneading and it was delicious. I love cinnamon to begin with, but this ‘bread’ hit the spot with it’s cinnamon sugar sweetness. It’s totally easy to make the top comes out with a nice little coffee cake-ish crunch. I bet if you make it you wont be able to leave it alone either.

Amount: 2 loaves

Ingredients: 

• 1 cup canola oil 
• 2 cups sugar 
• 2 eggs 
• 2 cups coconut or rice milk 
• 2 tablespoons vinegar 
• 4 cups flour 
• 2 teaspoons baking soda 

Cinnamon/sugar mixture: 

• 2/3 cups sugar 
• 2 teaspoons cinnamon 

Instructions: 

1. Preheat oven to 350 degrees. 
2. In a large bowl mix together oil, 2 cups sugar and eggs. 
3. Stir in milk, vinegar, flour and baking soda. 
4. Pull out two loaf pans and sprinkle a little bit of the cinnamon sugar mixture in the bottom of each pan. 
5. Put 2 cups of the bread batter in each pan, then add a generous layer of the cinnamon sugar mixture to the top of it. 
6. Add the rest of the batter to the pan and add the remaining cinnamon sugar mixture to the top of the loafs. 
7. Bake for 45-50 minutes or until a toothpick comes out clean. 
8. Let cool in pan 10-20 minutes before removing. 

Adapted from Redfly Creations – The Amazing Amish Bread Alternative

Dairy and Soy Free Bread

I have been missing bread! I’ve heard that someone somewhere has found store bought bread without soy, but I swear I’ve checked every label of every brand and I haven’t been able to find one without soy. Since bread is a pretty serious staple in my life I looked up some recipes, made adaptations and finally baked my own. This bread is delicious! About a million times better than the store bought stuff. The only down side is you have to find time to make it, and if you are doing this elimination diet for your new baby like I am, time is a hard thing to come by. This bread is at least really easy to make even if you don’t have a bread mixer.

This recipe has been adapted from The Curvy Carrot – Rosebud’s Butter Topped White Bread

Dairy Free Soy Free Bread, White or Wheat

Services: 2 Loafs – half the recipe if you only want one… but if you’re going to go through the effort of making bread, especially bread this delicious you may as well make 2.

Ingredients:

• 4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)
• 3/4 cup warm water
• 1/4 cup granulated sugar
• 1 tablespoon salt
• 3 tablespoons unsalted canola oil
• 2 and 2/3 cup additional warm water
• 9-10 cups all-purpose flour – I haven’t tried it, but I’ve heard doing half wheat flour and half white flour is also delicious.
• Additional canola oil and flour for greasing your cooking pans

Instructions:

1. In the bowl dissolve the yeast in 3/4 cup of warm water, about 5 minutes.
2. Mix in the sugar, salt, oil, and 2 and 2/3 cup warm water.
3. Add 5 cups of the flour and mix until smooth.
4. Add the remaining flour cup by cup and continue mixing until the dough is smooth.
5. Knead the dough for 10 minutes.
6. Lightly grease a large bowl with oil. Transfer the kneaded dough to the greased bowl and coat the dough completely with additional oil.
7. Cover, and set in a warm place to rise for 1 hour. I usually put the raising dough in my microwave with a cup of hot water.
8. Let to dough raise for an hour, punch it down and divide it into two portions.
9. Oil and flour two loaf pans. 
10. Take half of the dough and roll it out on the floured surface, with a rolling pin, make it into a square with uniform thickness. 
11. Roll the dough in a spiral and place it edge down in the pan. Repeat with the second loaf. 
12. Cover the loaves, set in a warm place, and let rise another hour. 
13. Place the oven rack on the lowest position and preheat the oven to 425 degrees. 
14. Bake the loaves for 15 minutes, then take them out and cover each loaf with aluminum foil to prevent the tops from overcooking. 
15. After covering with foil, bake for an additional 15 minutes. 
16. Remove the loaves from the oven and place them on a wire rack to cool.