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Granny White
Schlotzsky's−Style Sandwich Rolls
1
1
1
6
1
1
2
/2 c warm water
tb sugar
pkg rapid rise dry yeast
oz warm milk
/2 ts salt
/4 ts baking soda dissolved in 1 tb water
1/2 c flour
In large mixing bowl combine warm water, sugar and yeast. Let stand
about 5 minutes till very bubbly. With wire whisk add the rest
with only 1 cup of the flour, beating to smooth dough. Beat in rest
of flour till batter is thick and sticky but smooth, all flour
being dissolved. Divide dough between 5 oven−proof, oil−sprayed,
cornmeal dusted (let excess shake out) soup bowls (each 5" in
diameter).
For more authentic shape, divide batter equally between 5 greased
cans from 1−1/2 lb Dinty Moore Stew, insides also dusted in cornmeal.
Cover each one in a square of Saran wrap sprayed in a bit of
oil−spray and that side down. Let raise almost an hour or till
above rim of bowls or cans. Discard Saran pieces. Bake on center
rack of 375~ oven about 20 minutes or till golden brown. Let cool
415
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