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     Title: Soft Sandwich Buns...New Farm Vegetarian Cookbook
Categories: Breads
  Servings: 1

 1/4    c   warm water
 2      T   (2 pkgs) of active dry
            -yeast
 2      t   sugar
 2      c   soy milk
 1/4    c   sugar
 1/4    c   oil
 2      c   of flour
 4      c   of flour

In a large bowl, place 1/4 cup warm water, 2 tbsp (2 pkgs) of active dry
yeast and 2 tsp sugar. Mix well and let stand. Scald and cool 2 cups of
soy milk (I have used regular milk or warm water, with equal success).
Mix in 1/4 cup sugar and 1/4 cup oil and add to yeast mixture. Whisk in
2 cups of flour and let stand for 10 minutes to form sponge.

Mix in, one cup at a time, up to 4 cups of flour (depending on how much
it will take, the weather has a lot to do with this...it might actually
take a little more) until you have a cohesive ball of dough. Turn out on
floured surface and knead for 5 minutes. Shape into buns (this recipe
usually yields about 16 buns). Place on greased baking sheet. Let rise
for 20 minutes. Bake at 350 degrees for 30 minutes or until a golden
brown.

That is the basic recipe. Now let's get creative.
Cinnamon Rolls: when done kneading, roll out until about 1/4 inch thick.
Spread lightly with butter or margarine. Sprinkle with brown sugar and
cinnamon. Roll from the wide edge. Slice into about 1 inch thick buns.
Place on greased baking sheet. Rise and bake as above. These might take
a few minutes longer in the oven.

Bread sticks: When done kneading, divide into little pieces and roll
out. For thin, crisp bread sticks, bake immediately, as above. For
plumper sticks, allow to rise, then bake as above.

French style donuts: Roll out thin, slice into about 2 inch squares and
deep fry until golden and puffy. Drain and sprinkle with powdered sugar.

Herb bread: Add your choice of herbs just before you mix in the extra
flour and knead. Same with if you want garlic bread.

This is, as I said, the most versatile recipe in the world. Experiment.
I have never had a failure.

  From: Caitlin #344 @1909009 1         Date: 07-23-94 
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