| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Veglife2 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Unbleached white flour |
| 1 |
c |
Soy flour |
| 2 |
tb |
Wheat gluten |
| 4 |
ts |
Active dry yeast; (2 packages) |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 4 |
oz |
Firm tofu |
| 1 1/2 |
c |
Warm water |
| 1/4 |
c |
Brown sugar |
| 1/2 |
c |
Raisins |
|
|
Cinnamon |
|
|
Cooking spray or oil |
|
|
Cinnamon Soy Frosting; (optional: recipe |
|
|
; follows) |
INSTRUCTIONS
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 the flour. Transfer
to a container with ample space for rising and a tight fitting lid
(or use a gallon size sealable bag) and refrigerate ove 8 equal
pieces and place, spiral side up, on prepared 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~ and bake
about 20 minutes, until golden brown. Transfer to a rack to coo' a
bit before frosting, if desired.
PER ROLL: 147 CAL (10% from fat). 65 PROT. 25 FAT. 27g CARE, 143mg
SOD, 0mg CHOL, 24 FIBER
MC-Busted by Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 16, 1999.
Recipe by: Veggie Life, May, 1999
Converted by MM_Buster v2.0l.
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