Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Vegetarian Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Soy milk
3 tb Dairy free margarine
1 tb Prepared yellow mustard
2 tb Dried minced onion
2 1/4 oz Active dry yeast
2 tb Sugar
6 c Unbleached white flour
1/2 c Wheatgerm
2 ts Salt
1/2 ts Black pepper
1/4 ts Turmeric
Heat soymilk with margarine, mustard, and dry onion
until warm to touch (not scalding). Let cool to
120-130 degrees F.
Mix undissolved yeast with sugar, 2 cups flour, salt,
pepper and turmeric in a large bowl. Beat in seasoned
soymilk; mix well. Stir in wheat germ, then add
remaining flour one cup at a time, mixing each cup in
until well-mixed. When you have a soft ball, turn out
onto a floured surface and knead for about 5 minutes
until dough is smooth and elastic.
Place in a greased bowl, turning to coat dough. Cover
and let rise in a warm place until doubled, about 1
1/2 hours.
Punch dough down and divide into 16 equal pieces.
Shape into burger buns or hot dog buns, placing on
cookie sheets that have been sprayed with non-stick
spray. Brush lightly with vegetable oil. Cover with
saran wrap. Allow to rise about 45 minutes.
Bake in a 350 degree oven about 20 minutes, until
golden brown. Cool on wire racks.
Recipe by Shirley Wilkes-Johnson
