CHINESE BUN DOUGH
In small bowl, sprinkle yeast and sugar evenly over the lukewarm water;
stir until yeast dissolves. Let stand 10 minutes or until foamy.
In large bowl or in food processor, combine flour and yeast mixture and mix
well, or process 1 minute. If mixing by hand, sprinkle work surface with
the reserved 1 tablespoon flour; turn dough out onto work surface and knead
until dough is smooth and elastic, about 10 minutes.
Spray large bowl with nonstick cooking spray; place dough in bowl. Cover
loosely with plastic wrap or a damp towel, and let rise until dough triples
in volume, about 3 hours. Punch down and wrap in plastic until ready to
use. Will keep 3 days in the refrigerator and up to 2 months in the
freezer.
Posted by thorp@sas.upenn.edu (Patricia Thorp) to the Fatfree Digest
[Volume 14 Issue 11] Jan. 11, 1995.
:from Feb 95 Weight Watcher's magazine, as modified by yours truly:
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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