English muffins. I adapted the recipe from The Bread Baker's Apprentice, making the necessary vegan substitutions and incorporating some whole wheat flour. These were quite as holey as store-bought muffins--I let the dough over-rise while I spent a couple of hours running errands--but these homemade muffins weren't particularly dense and like most homemade bread, they tasted better than their mass-produced, chemical-laden counterparts.
Zinfandel walnut bread. This project was the result of a serendipitous encounter with a bread recipe that requires approximately the amount of wine I happened to have leftover from the previous night. Again, some substitutions were in order. Vegan adjustments included flax and water for egg and coconut oil for butter; zinfandel and walnuts (what I had on hand) replaced chianti and pinenuts, respectively. I also incorporated more whole wheat flour--it's a bit of a habit--and increased the hydration with a few additional tablespoons water, which likely account for the relatively faint purple hue. Referring back to The Bread Baker's Apprentice, I employed the "hearth-style" baking method, using a steam tray, baking stone, and increased oven temperature (450 degrees Fahrenheit, rather than 375) in order to achieve a rustic, crusty exterior on the loaf. The heavenly aroma of wine and warm bread filled the house as it baked. The finished bread was indeed crisp on the outside, tender inside, as well as flavorful (only faintly of wine) and nutty--delightful for either sweet or savory applications.