VEGAN BAKING AND EGGLESS BREAD RECEIPES FOR INSTITUTIONS

The thought of baking your own bread in quantity can be frightening. Homemade bread has the reputation of being a time-consuming, tedious process, one that only a master baker could possibly successfully undertake.

Fortunately, these assumptions are false, particularly if you want to make large batches of bread. With a few pieces of equipment, some beginning recipes, and several tips to get you started, you should be well on your way to making delicious homemade bread with a minimum of time and unnecessary ingredients.

In Volume IV, Number 3 of Vegetarian Journal's Foodservice Update, Rachel Himmelheber gives tips on vegan (eggless and dairyless) bread baking for institutions. Included is a Basic French Bread to make 12 loaves, plus variations of Wheat Bread, Cracked Wheat Bread, Cinnamon Raison Bread, Rosemary-Onion Bread, and Granola Bread. Rachel also shares recipes for Light Dinner Rolls (makes 200 medium-size rolls), Banana Bread (ten loaves), and Orange Corn Bread (ten loaves).

Vegetarian Journal's Foodservice Update is a quarterly newsletter published by The Vegetarian Resource Group. This quarterly publication is for food service professionals and consumers working for healthier food in schools, restaurants, hospitals, and other institutions. Foodservice Update offers advice, shares quantity recipes, and spotlights leaders in the industry who are providing the healthy options being looked for by consumers.

For a sample copy of Foodservice Update with Vegan Bread Baking Ideas, send $3.00 to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. To subscribe to Foodservice Update for one year, send $10.00.

The Vegetarian Resource Group is a non-profit organization which educates the public about vegetarianism (abstinence of meat, fish, and fowl). Vegans are vegetarians who do not consume other animal products such as dairy or eggs. For more information on vegetarianism, check out the VRG web site: http://vrg.org

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