Date: Sun, 1 Jun 1997 09:09:14 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n038 -------------- 001 - Terry & Kathleen Schuller - Cinnamon Soy Rolls 002 - cathy Subject: Cinnamon Soy Rolls Date: Fri, 23 May 1997 05:36:52 -0500 * Exported from MasterCook * Cinnamon Soy Rolls Recipe By : Veggie Life, May, 1997 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups unbleached white flour 1 cup soy flour 2 tablespoons wheat gluten 4 teaspoons active dry yeast (or 2 packages) 1 tablespoon sugar 1 teaspoon salt 4 ounces firm tofu 1 1/2 cups warm water 1/4 cup brown sugar 1/2 cup raisins cinnamon cooking spray or oil cinnamon soy frosting (optional) Soy flour replaces the usual butter and eggs. Dense, sweet, moist, and rich--this old favorite loses nothing in the translation. Although you can also go through a traditional rising procedure), with the overnight rising method, they'll be ready in time for a special breakfast. 1. In a large mixing bowl, stir together flours, gluten, yeast, sugar, and salt to distribute evenly. 2. In a small bowl, mash tofu with a fork and whisk together with water--a few small lumps are okay. Make a well in the center of dry ingredients, pour in tofu mixture, and stir together quickly to mix. Knead slightly with back of spoon, just to combine ingredients well and moisten all of the flour. Transfer to a plastic container with ample space for rising and a tight-fitting lid and refrigerate overnight. 3. Next morning, lightly spray or oil a baking sheet. On a lightly floured surface, roll half of the dough into a 10-1/2-inch square. Sprinkle with half of the brown sugar and raisins, leaving a margin of 1/2 inch at the far edge; then sprinkle lightly with cinnamon. Starting with the near edge, roll up tightly, then pinch along the far edge to secure the roll. Repeat with second half of dough and filling. With seam side down, slice each roll into 8 equal pieces and place, spiral side up, on pre- pared sheet. (If you prefer single rolls, place about 3 inches apart; for pull-apart bunches, place about 1/2 inch apart.) Cover with a cloth and set aside to rise in a warm place, about 40 minutes. 4. Preheat oven to 400 degrees and bake about 20 minutes, until golden brown. Transfer to a rack to cool a bit before frosting, if desired. Makes 16 rolls. PER ROLL: 147 CAL (10% from fat), 6g PROT 2g FAT, 27g CARB, 143mg SOD, Omg CHOL, 2g FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Soy Frosting Recipe By : Veggie Life, May 1997 Serving Size : 1 Preparation Time :0:00 Categories : Buns And Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce firm tofu (1 1/4-inch slice from a 3-1/2 x 1-1/2- inch loaf, or abut 2 tablespoons) 1 tablespoon soy margarine 1 teaspoon vanilla 1 teaspoon cinnamon 1 cup powdered sugar -- or more as needed Use this to drizzle on coffee cakes or muffins...or slather on Black and White Brownies If goodies are still warm, it melts into a thin, rich glaze. In a mixing bowl, use a fork to mash tofu with margarine and vanilla, until relatively smooth. Stirring briskly, add cinnamon and half the powdered sugar and mix well. Add remaining sugar and whisk to a smooth, spreadable consistency, adding more pow- dered sugar, if necessary. Makes about 1/2 cup; enough frosting for 16 rolls or 32 brownies. PER 1-1/2 TEASPOON: 30 CAL (17% from fat),O.1g PROT, 0.6g FAT, 6g CARB, 9mg SOD, Omg CHOL, Og FIBER Veggie Life, May, 1997 - - - - - - - - - - - - - - - - - - schuller@ix.netcom.com --------------- MESSAGE bread-bakers.v097.n038.2 --------------- From: cathy Subject: Bread machine recipe Round Robin Date: Sat, 31 May 1997 20:34:01 -0400 Hi, Does anyone know of a bread machine recipe round robin I could join or would anyone be interested in joining one if we could get one started. Please let me know either way. Thanks Cathy catspaw@preferred.com --------------- MESSAGE bread-bakers.v097.n038.3 --------------- From: Greg Huntzinger Subject: RE: J. Child English Muffins Date: Tue, 20 May 1997 20:36:44 -0700 (PDT) I saw a reference to this recipe several digests ago and saw that the poster never got an answer. I'm not sure that I can be of much help right now either . The recipe that you want is in one of the older j child books, (j child & co?) and is part of a brunch menu. The recipe is actually a "merge" of the e david muffin and crumpet recipe, so Julia calls them mumpets. I've made the recipe and they came out great. Now here's the bad part.... That cookbook, as well as most of what we own, is in storage awaiting the completion of our rather agressive home remodel project. Sorry. You ought to be able to find the book at the library, though. Greg --------------- MESSAGE bread-bakers.v097.n038.4 --------------- From: FRLOEW@aol.com Subject: sour dough Date: Sat, 17 May 1997 20:20:08 -0400 (EDT) HELP!!!! Does anyone out there have a great recipe for sour dough bread??? I don't have the starter either --- anyone know where to get that?? I am presently using an Oster 1-1/2 lb. bread machine. I use the machine for the mix cycle only, or the mix cycle and the first rise cycle then shape the dough and let it rise again to bake. Would appreciate any help. Thanks, Floyd --------------- END bread-bakers.v097.n038 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved