| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | St. Louis | Breads, Kooknet, Cyberealm | 18 | Each |
INGREDIENTS
| 2 | c | Warm water |
| 1/4 | c | Maple syrup |
| 2 | pk | Dry yeast |
| 1 | lg | Onion, minced |
| 1/4 | c | Corn oil |
| 1/8 | ts | Thyme |
| 4 | c | Wholewheat flour |
| 2 | c | Unbleached flour |
| 1 | ts | Salt |
| Sesame seeds (opt.) |
INSTRUCTIONS
Mix hot water and syrup. Sprinkle yeast into water and let "proof" while preparing onions. Saute onions in oil until golden, 5-7 minutes, sitrring frequently. Stir in yeast mixture, then all of the remaining ingredients. Knead 5-8 minutes; place in greased, covered bowl and let rise until doubled, about 1 1/2 hours. Punch down. Divide into 18 balls and flatten each ball to a 4-inch circle. Place on lightly greased pans. Let rise 1 hour. Preheat oven to 375 degrees. Lightly brush tops with oil and sprinkle with seeds, if desired. Bake 20-30 minutes. From "Does Your Lunch Pack Punch?" by Robin Toth & Jacqueline Hostage, Betterway Publications, 1983. Typed for you by Terri St. Louis, Kook-Net From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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