k* 1 1-17-01 Yeasted Pastry Dough

[Guest guest]

At 05:28 PM 11/17/01 -0700, you wrote:

>Dear Kathleen.

>Have you posted the above dough recipe before. I could not find it in the

>archives.

>Could you please post it for me, thanks, Elite in Idaho, USA

 

* Exported from MasterCook *

 

Yeasted Pastry Dough

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 163

Serving Size : 8 Preparation Time :0:00

Categories : Breads Pies And Pastry

Holiday Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup warm soymilk

OR 1 T. soymilk powder mixed

with 1/2 c. warm water

3 tablespoons warm leftover mashed potatoes

OR 3 T. instant mashed potato flakes

mixed with 2 1/2 T. boiling water

1/2 tablespoon honey or alternate liquid sweetener

1 teaspoon baking yeast

1 1/4 cups unbleached all-purpose flour -- (not pastry flour),

OR 1 c. unbleached flour

plus 1/4 cup whole wheat flour

1/4 teaspoon tsp. salt

 

It's impossible to make a flaky pastry without fat, but l really like this

tender, yeasted pastry for cooked fruit pies and quiches. You can make a

conventional, double crust pie, but I prefer to make a 'freeform "

pie. This is rolled into one large circle with the edges followed up over

the filling and baked free-standing on a cookie sheet rather than a pie

pan. It makes a lovely, home-style dessert.

 

Mix the warm soymilk, mashed potatoes, honey, and baking yeast in a medium

bowl or food processor; let stand for 5 minutes.

 

Add the unbleached flour and salt. Knead for 5 minutes or process in the

food processor for 30 seconds.

 

Place the dough in an oiled bowl, cover with plastic, and let rise in a

warm place until doubled (30-60 minutes) or in the refrigerator for up to

24 hours. If refrigerating, oil the top of the dough lightly, and cover

well with plastic to prevent drying out.

 

To make a double crust pie, preheat the oven to 350F, divide the dough in

half, and roll one half to fit the bottom of a lightly oiled, 9 " pie

plate. Fill the pie with your favorite filling, and cover with the second

half of the dough, rolled to fit the top. Crimp the edges together, and

cut slits in the top for steam to escape. Bake immediately for 25-30

minutes or until golden. The pie may be glazed before baking with soymilk

and a sprinkling of sugar, or after baking with maple syrup or apple juice

concentrate.

 

To make a " freeform " pie, preheat the oven to 350F roll the dough out on a

floured surface into a 16 " circle, and place it carefully on a lightly

oiled cookie sheet or pizza pan. Make sure there are no holes or

excessively thin spots in the dough. Pile the filling in the center, and

drape the edges up over the filling, " pleating " it attractively and leaving

about a 5 " hole in the center. Bake immediately for about 25-30 minutes or

until golden, glazing it either before or after baking as for 9 pie above.

 

Makes a double 9 " crust or a 10 " freeform pie

 

Per serving: Calories: 75, Protein: 2 gm., Fat: 0 gm,. Carbohydrates: 15 gm.

 

- - - - - - - - - - - - - - - - - -