| 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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