Cashew Loaf Recipe




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Cashew Loaf Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Cashew Loaf

 

Ingredients

2 cup cashews, raw
2 cup soy milk
2 large onions
4 slice whole wheat bread
2 tbsp soy sauce
1 tsp salt
2 tbsp dried parsley
1/2 tsp celery seed



 

Preparation

Blend first four ingredients in blender or put through food grinder,
except the milk. If you grind the ingredients, pour soymilk over the
top.

Add soy sauce, salt, parsley and celery seed and mix well. Place in
well-greased baking pan and bake at 350 degrees until firm, about 40
minutes.

Approximately 325 cal per serving

From DEEANNE's recipe files

 

 

Servings: 8