Homemade Bread

Delicious bread made from scratch! Easy and fun!

So my sister and I have been experimenting with bread recipes lately and I think we have found the easiest and yummiest one yet! In our recipe we added Chia seeds, Flax, and Rosemary from my garden. It will take about 10-15 minutes to prepare the dough, an hour and 20 minutes of rising time, and 35 minutes to bake. So give yourself enough time, I cleaned my kitchen and did a load of laundry while it rested. Alrighty, let’s get started!


  • 1 1/2 cups hot water (between 103-108)
  • 1/2 tsp agave, sugar, or honey
  • 1 1/2 tsp dry active yeast (instant didn’t work for me)
  • 1 tsp salt
  • 1 tbsp oil (your choice)
  • flour of your choice (I used whole wheat and added vital gluten)
  • extras (herbs, spices, dried fruit, grains, oats)
  • parchment paper


In a measuring cup add sweetener to hot water and stir to dissolve, then add the yeast and gently whisk to incorporate. Cover and let sit for 5-7 minutes, it should double in size and be very frothy. While it is activating, prepare your flour and other ingredients.


Yeast after 7 minutes



Flour and Vital Gluten mixed

Pour yeast mixture into a glass bowl and add 1/2 cup of flour and whisk well to activate the gluten. Then add the salt, oil, and another 1/2 cup of flour. Once you mix that together, now is a good time to add any extras you might want; the dough is still liquidy enough to properly incorporate but not so thin it all sinks to the bottom. Continue adding flour and stirring until it starts to thicken, you’ll want to switch over to a wooden spoon at this point. Just alternate adding flour and stirring; eventually, you’ll want to retire the wooden spoon and use your hands. When the dough stops sticking to your hands, it is ready. Dust a flat surface with flour and gently knead the dough to really get the gluten proteins activated, approximately 100 times. rinse out your bowl and coat with whatever oil you used in the bread, place dough ball into bowl and flip to coat ball in oil.


Allow dough to rest for 40 minutes, covered with a dish towel in a warm area. It should rise significantly, doubling its size. All you have to do at this point is “punch” the dough down a few times and then cover again and allow it to rest for another 40 minutes. At this point, you want to place dough onto a flat dusted surface and knead out the air. If it sticks, just add a little four.


Dough is ready for the oven
Ready for the oven


Now you can cut your dough into separate pieces and shape into “logs” or balls. Let your creativity shine through, make into fun shapes or add to a loaf or bundt pan. I used parchment paper, but you can use a Silpat or simply spritz the pan with oil. You can use an egg wash or if vegan, you can spritz with water and add seeds, herbs, or spices to the tops of your loaves; I also like to cut slits into my dough. When the dough is placed on baking sheet, allow it to rest for a few minutes. This is when I like to get the oven preheating. Set to 375 and once it is heated, the dough should have risen a little more. Place on the center rack of your oven and set the timer for 35 minutes. Toggle your time based on the size of your dough, a little more for larger loaves. If you’re unsure whether the bread is fully cooked, you can knock on the bottom. If it sounds hollow it’s ready to go!


Finished baking, ready to eat!



Vegan Avo-dillas

Cheese free and flavor-filled “quesadillas”!

Today I broke my taste buds. While rummaging around my kitchen for something to eat, I realized I felt too lazy to prepare and cook an entire meal and I really wasn’t in the mood for a salad or plain sandwich (although, no sandwich is really plain now that I have my Just Mayo). So I assessed what I had laying around and I saw some avocados, tomatoes, and some tortillas I made yesterday (I will post that recipe below). I recently acquired some Just Mayo Chipotle, so I thought….hmmm how would this taste as “guac”…. well, it is AMAZING. This is a super simple, absolutely mind-blowingly delicious meal that will forever be a go-to for my family.  Lets get started!

You will need:


  • 1 Small Avocado
  • 1 Roma Tomato
  • Just Mayo Chipotle
  • Nutritional Yeast  (optional)
  • Tortillas

In a bowl mix avocado and Chipotle mayo, smashing until the avocado is smoothish. Chop tomato into small pieces and stir into avocado mixture. If the Tortillas are fresh, I spread them with the filling and eat immediately; if they are previously made or store bought I simply toss them onto a hot stove eye and heat until browned on both sides. Then I add the filling between two tortillas sprinkle with nutritional yeast and BAM! Consume immediately.

Tortilla Recipe:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 3 tablespoons olive oil
  1. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
  2. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
  3. In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm by folding into parchment paper and covering with a plate.

I’ve Made A Blog!

Get to know me and see what this blog is about

Well, hello there. My name is Heather and this blog will be dedicated to whatever happens to be going on at the moment. Right now, my primary focus is FOOD! Vegan food, to be more specific. I have always been interested in cooking (and eating), but only when I switched to a vegetarian diet did I begin to think maybe I should be sharing these recipes and experiences. When I took the steps toward fully vegan, it reignited my passions for food.. so here we are. I will link a few facebook videos and posts once I get a chance. Life with a toddler and a puppy can be full, so I will have to make this a priority.

Let me tell you a little about myself. I am a wife and mother from the south eastern coast of Florida, my husband Josh is not a vegan and our 2 year old son Elliott kind of eats whatever is given. Our future plan is to buy an RV and ride off into the sunset, so this may eventually evolve into some kind of travel and food blog. I have a few partial recipes on my personal Facebook page here, in the photo album titled vegan/vegetarian food. This is the link for my blog page on Facebook. I’m really just kicking this off with a hope and a prayer and this will likely be edited some time in the future.. But for the sake of getting moving, I’m going for it.