Yield: 16 Servings
Measure | Ingredient |
---|---|
1¼ ounce | Package active dry yeast |
\N \N | (2*1/4 teaspoons) |
1 teaspoon | Granulated sugar |
1 cup | Lukewarm water (105-115F) |
3 cups | All-purpose flour (reserve |
1 \N | *tablespoon if mixing by |
\N \N | Hand) |
CHINESE BUN DOUGH
In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir until yeast dissolves. Let stand 10 minutes or until foamy.
In large bowl or in food processor, combine flour and yeast mixture and mix well, or process 1 minute. If mixing by hand, sprinkle work surface with the reserved 1 tablespoon flour; turn dough out onto work surface and knead until dough is smooth and elastic, about 10 minutes.
Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely with plastic wrap or a damp towel, and let rise until dough triples in volume, about 3 hours. Punch down and wrap in plastic until ready to use. Will keep 3 days in the refrigerator and up to 2 months in the freezer.
Posted by thorp@... (Patricia Thorp) to the Fatfree Digest [Volume 14 Issue 11] Jan. 11, 1995.
:from Feb 95 Weight Watcher's magazine, as modified by yours truly: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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