4 cups (512 g | 1 lb. 2 oz) unbleached all-purpose flour
2 teaspoons kosher salt
2 cups lukewarm water (made by mixing 1 1/2 cups cold water with 1/2 cup boiling water)
2 teaspoons sugar
2 teaspoons instant or active-dry yeast
olive oil, about 2 tablespoons
Mixing the dough: If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed. If you are using active-dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit . Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed.
Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour.
Preheat the oven to 425ºF. Grease two oven-safe bowls (such as the 1-qt pyrex bowls I mentioned above) with about a tablespoon of olive oil each. Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to turn the dough up onto itself if that makes sense. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you’ve punched it down. Then, take your two forks and divide the dough into two equal portions — eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy — the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier. It’s best to scoop it up fast and plop it in the bowl in one fell swoop.
Let the dough rise for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. Simply set your bowls on top of your oven, so that they are in a warm spot. Twenty minutes in this spot usually is enough for my loaves.
Bake for 15 minutes. Reduce the heat to 375º and make for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you’ve greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you’ve turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.
Sautéed Rainbow Chard (Recipe by Courtney T)
3 bunches rainbow chard
4 tablespoons olive oil
salt and pepper to taste
3 cloves of garlic, minced
a dash or so of chili flakes
Heat olive oil in a sauté pan. Rinse chard and roughly chop into bite sized pieces. Add all ingredients to the sauté pan and cook until wilted. Season to your taste and enjoy warm!
Vegan Brownies (Recipe from Tasty)
8 oz vegan chocolate
2 tablespoons ground flaxseed