CORRECTION--Old-Time Grit Buns

[Guest guest]

Thanks for catching this, Lisa! I don't know what happened -- I remembered

typing the entire recipe, but when I looked at it again, the end of it was

mysteriously gone! ???

 

 

* Exported from MasterCook *

 

Old-Time Grit Buns

 

Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer

Serving Size : 6 Preparation Time :0:00

Categories : The Grit Restaurant Cookbook

 

Amount Measure Ingredient -- Preparation Method

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

1 1/3 cups very warm (about 105ºF) soy milk -- plus 1 tablespoon

2 tablespoons sugar

1 tablespoon fast-rising dry yeast

1 1/4 teaspoons salt

1/2 cup vegetable oil

2 3/4 cups all-purpose flour

1/4 cup whole wheat flour

1/4 cup cornmeal

cornmeal to dust 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 (75º to 80ºF) until nearly doubled in size, approximately 30

to 40 minutes.

 

Preheat oven to 350ºF.

 

Grease sheet pan and lightly dust with cornmeal. Punch down dough and divide

into 6 balls of equal size. 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 (75º to 80ºF) 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.

 

Source:

" MC Formatted by Karen C. Greenlee "

S(ISBN):

" 1-58818-049-2 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 447 Calories; 20g Fat (40.2% calories

from fat); 9g Protein; 58g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

453mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 4 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 5062 0 5626 0 0 0 0 0 0