Fluffy White Bread, Maple Doughnuts and Vegan Cheesecake

Fluffy White Bread

I was tasked with making my loafs of bread more like Wonderbread. In other words: sweeter and more fluffy. After some experimenting, I found success with one recipe. I then tried again with a veganized version, and it worked just as well. So I present to you both editions.

Regular Version:

• 3 Cup Flour
• 1 Cup Milk
• 1/4 Cup Sugar
• 1.5 Eggs
• 2.5 Tbsp Butter
• 2.5 Tsp Yeast
• 3/4 Tsp Salt

Vegan Version:

• 3 Cups Flour
• 1 Cup Almond/Soy/Rice Milk
• 1/4 Cup Sugar
• 1/3 Cup Unsweetened Apple Sauce
• 2.5 Tbsp Vegan Butter (Earth Balance)
• 2.5 Tsp Yeast
• 3/4 Tsp Salt

Note: My machine’s bread cycle lasts 3 hours. That’s too long for this recipe. I usually turn the machine off at 2h30 hours if not before. If I want to brown the bread a bit more, I’ll leave the loaf in for a few more minutes after the machine is turned off, then take it out.

Vegan Gluten-Free Maple Doughnuts

I also discovered a good recipe for doughnuts, which I made gluten-free. The doughnuts were more frail than those with the gluten to bind them together, but careful handling and a bit longer cooking time made them just as great.

Doughnuts:

• 1 1/4 Cup Flour
• 1/4 Cup Sugar
• 1/2 Tsp Salt
• 1/2 Tsp Baking Powder
• 1/4 Tsp Baking Soda
• 1/4 Tsp Nutmeg
• 2/3 Cup Vegan Milk
• 1 Tbsp Vinegar
• 1/4 Cup Apple Sauce
• 1/2 Tsp Vanilla Extract

Glaze:

• 3/4 Cup Icing Sugar
• 2 Tbsp Maple Syrup
• 2 Tsp Maple Extract

Going Gluten-Free:

Substitute the flour for all-purpose gluten-free flour, like that made by Red Mill. Also add 1 Tsp of Xanthan Gum.

Instructions:

1. Set the oven to 350°C.
2. Mix the milk and vinegar together in a bowl. Set aside.
3. Mix all the dry ingredients for the doughnut.
4. In the bowl with the liquids, mix in the apple sauce and vanilla extract.
5. Combine the liquids and solids together. Do not over-mix.
6. Pour into a doughnut pan and bake for 10-12 minutes. If you go gluten-free leave for a bit longer.
7. Pull out the doughnuts and let cool. While they cool, mix the ingredients for the glaze together.
8. You can glaze the cooled doughnuts by dipping them in the bowl with the prepared glaze.

Vegan Gluten-Free Cheesecake

This was my second attempt at a vegan cheesecake, and with an entirely different recipe. I wanted something that was easy to put together, and so was weary of going for something that involved crunching cashews or whatnot. I ended up finding it. I used a separate recipe for the crust.

The end result was good, albeit a touch runny. I think it’s because I put 4 tablespoons of lemon instead of 4 teaspoons. Also, the crust was very tough – perhaps another recipe or using this one differently would have been better. But overall it was a success.

Crust:

• 1 Cup Gluten-Free All-Purpose Flour
• 1/3 Cup Icing Sugar
• 1/2 Cup Vegan Butter (Earth Balance)
• Pinch Salt

Filling:

• 2 Packages Cream Cheese (Tofutti)
• 2/3 Cup Sugar
• 1/4 Cup Water
• 1 Tbsp Extra-Firm Tofu
• 4 Tsp Lemon Juice
• 1/2 Tsp Salt

Instructions:

1. Butter the bottom of a pie-sized pan.
2. Mix the ingredients for the crust together until it becomes dough.
3. Place the dough on the bottom of the pan to form the crust. Use your fingers to ensure even distribution.
4. Poke holes in the crust with a fork.
5. Place the crust in the freezer for 15 minutes.
6. Set the oven to 425°C.
7. Bake for 13-15 minutes until golden brown and allow to cool.
8. Lower the oven temperature to 350°C.
9. Blend the cream cheese together until it softens.
10. Add the sugar, salt, tofu, water and lemon juice.
11. Blend until uniform. Add the contents to the pan containing the cooled crust.
12. Bake for 45 minutes or until the top is golden brown.
13. Let it cool and then refrigerate it.