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Modifying Recipe "NO-KNEAD, REFRIGERATOR ENRICHED YEAST BREAD DOUGH"
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Ingredients:
2 cup warm soymilk 1 pkg. or 2 and 1/2 tsp. regular baking yeast 2/3 cup leftover mashed potatoes (generous 5 oz. russet potatoes, cooked and mashed) OR 2/3 c. instant organic mashed potato flakes mixed with 2/3 c. boiling water 1/3 cup melted Earth Balance 1/2 cup wheat germ 1/4 cup maple syrup, agave syrup or brown rice syrup 1/4 cup light unbleached sugar 1 Tbs lemon juice 2 tsp salt 1/4 tsp turmeric 4 cup unbleached white flour (or you can use up to half wholewheat)
Directions:
In a large mixing bowl combine the water and yeast. When the yeast has dissolved, add the mashed potatoes (cooled down), wheat germ, syrup, sugar, lemon juice, salt, and turmeric. Mix in the flour with a wooden spoon. It will be a soft, rough dough. Cover the dough with plastic wrap, or place the bowl inside of a clean white plastic trash bag. Let rise at room temperature for at least 2 hours. Now scrape the dough into a lightly-oiled closed container ( the rectangular box that organic baby greens come in works well). Cover tightly (but not air-tight) and refrigerate from 12 hours to 2 weeks in the refrigerator. Several hours before serving, shape the cold dough (right out of the refrigerator) into two loaves, or 16 large buns, or 32 small rolls, according to the recipe you are using. Cover and let rise at room temperature for 1 hour. Bake at 350 degrees F for 20-45 minutes, depending upon the size and shape of the loaves or rolls. (Solid round or pan loaves may take as long as 45 minutes; long, braided, or ring loaves about 30 minutes; small rolls 20 minutes.) Cool on racks and decorate as directed in your recipe. Nutrition Facts Nutrition (per serving): 108.7 calories; 18% calories from fat; 2.3g total fat; 0.0mg cholesterol; 150.3mg sodium; 69.6mg potassium; 19.8g carbohydrates; 0.9g fiber; 5.2g sugar; 18.9g net carbs; 2.7g protein; 2.2 points. http://veganfeastkitchen.blogspot.com/2008/09/giant-caramel-cinnamon-rolls-from-no.html
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