1-1/3 cup + 1 tablespoon warm unsweetened soy milk (105F)
2 tablespoons sugar
1 tablespoon fast rising dry yeast
1/2 cup vegetable oil
2-3/4 cups all purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
cornmeal for dusting sheet pan
In a large mixing bowl, combine soy milk, sugar, yeast, and salt. Stir well and allow to sit 5 to 10 minutes.
Blend in oil, then flours and cornmeal.
Stir together well and knead for at least 3 minutes in bread mixer or by hand on floured surface.
Place in bowl covered loosely with plastic wrap and allow to rise in warm place (75 to 80 degrees F) until nearly doubled in size, approximately 30 to 40 minutes.
Preheat oven to 350 F
Grease sheet pan and lightly dust with cornmeal. Punch down dough and divide into 6 balls of equal size (I make them into 8 normal size buns).
Form balls into disks.
Rotating each disk in hands, gently tuck the edges of each disk under and toward the center of bottom, slightly stretching top to a smooth tightness. Place on sheet pan and flatten until approximately 1 inch thick and 4 inches wide. Allow to rise for a few minutes in warm place until nearly doubled in size.
Bake on middle oven rack for 20 to 30 minutes until browned on bottom. May be further browned on top by placing very briefly under broiler. Remove to a wire rack and cool completely. ￼
I’m back to blogging. I’m not sure if anyone still reads this blog, but I wanted to let anyone who does read my blog know what is coming. In the next few weeks I plan to make at least one post a week in which I prepare an item from one of my favorite cookbooks. I have way too many cookbooks and some of them I have never prepared a recipe out of. I’ll include any variations I make to the recipe as well as information on the cookbook the recipe came from.
Let me know if you have any suggestions.