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| Gloria Piantek from West Lefayette, Indiana was the contestant I assisted. |
The National Festival of Breads was inspiration for several baking days. On Monday I made the recipe submitted by Gloria - the contestant I assisted during the contest. Gloria was a delight to work with, and a creative baker. Having been an educational consultant, she found ways to use baking to help students overcome learning difficulties.
I liked the bread she made, and found the recipe to be not hard at all, even with the extra step of a soda water dip for the rolls. Tofu is the unusual ingredient, its a soybean product so a good Kansas food as well. Gloria's recipe calls for "soft silken tofu", all I could find in our local store was "soft tofu", so I used that. The tofu should be well drained, first in a sieve, then by pressing the water out between paper towels. Mine didn't get as smooth as Gloria's did in the contest preparations. I do think its important to have all ingredients at room temperature, especially the tofu. Room temperature is recommended for ingredients in most recipes and especially for bread products. If you keep yeast in the refrigerator, set it out earlier in the day; if you keep flour in the freezer, spread it out on a cookie sheet in a thin layer to warm to room temperature. I expected this roll to be shaped like a pretzel, so it was a pleasant surprise to see it made into a round roll and the edges clipped for shaping, much easier than making a pretzel knot! Also, King Arthur Flour and Fleischmann's Yeast were sponsors of the contest, so their products are used. King Arthur Flour is definitely worth looking for!
Ingredients:
1 (1/4 oz) package Fleischmanns's Active Dry Yeast
1/4 cup warm water (100 - 110 degrees)
2 tablespoons dark corn syrup
1 large egg
1/4 cup finely shredded sharp Cheddar cheese
1/2 cup King Arthur Unbleached White Whole Wheat Flour
1 1/2 - 1 3/4 cups King Arthur Unbleached Bread Flour, divided
1/2 teaspoon dry mustard
1 teaspoon ready-to-serve minced garlic
1/2 teaspoon salt
2 tablespoons dry minced onion
3 cups water
3 tablespoons baking soda
1/4 teaspoon poppy seeds, optional
1/2 teaspoon coarse salt or pretzel salt, optional
Directions:
1. In measuring cup, sprinkle yeast in warm water; stir until dissolved. Set aside 10 minutes.
2. In large mixer bowl, beat tofu until smooth; beat in corn syrup. Mix in yeast mixture; beat in egg and cheese. Stir in whole wheat flour and 1/2 cup bread flour; beat 2 minutes on medium speed. Beat in dry mustard, garlic, salt and onion. Gradually mix in enough remaining bread flour to make soft dough. Knead 4 to 5 minutes with dough hook. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, 30 to 45 minutes.
3. Divide dough into 12 equal pieces, Shape each piece into a smooth ball; lightly flatten tops until about 2 inches wide.
4. Place on greased baking sheet about 2 inches apart. With scissors, make about six 1/2-inch deep cuts around the edge of each bun. Cover; let rise in warm place about 30 minutes. Preheat oven to 400 degrees.
5. In large saucepan, bring 3 cups water and baking soda to a boil. Using a slotted spoon or two spatulas, gently place one bun at a time in water. Spoon water over the top of buns. Drain buns well; return to greased baking sheet. If desired, sprinkle with poppy seeds and salt.
6, Bake 13 to 16 minutes until rich golden brown. Transfer to cooling rack. Slice buns and use for mini slider sandwiches.
Makes 12 buns.
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| The rolls are shaped and being clipped. |
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| After rising they get a hot soda-water dip. |
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| Gloria had a sunny yellow kitchen to work in. |
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| My rolls were a winner at home! |
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