Yield: 1 servings
|½ cup||Warm soymilk|
|3 tablespoons||Leftover mashed potatoes or|
|3 tablespoons||Instant mashed potato flakes|
|\N \N||Mixed wi|
|\N \N||With 2 1/2 Tbs. hot water|
|1 tablespoon||Maple syrup or honey|
|1 teaspoon||Regular dry yeast or 1/2|
|\N teaspoon||Instant yeast|
|¼ cup||Whole wheat flour (not|
|\N \N||Pastry flour)|
|2 tablespoons||Frozen apple juice|
|1 cup||Unbleached flour|
Pastry for "free form pies" (you wrap the big piece of pastry up over the top)
Mix together soymilk, potatoes, syrup or honey, and yeast in a medium bowl or a food processor bowl. Let stand 5 minutes. Add salt and flours. If using a food processor, process 30 seconds. Otherwise, mix and knead mixture on a lightly floured surface 5 minutes.
(It says here to place in oiled bowl and oil top lightly, but I think we can figure out alternatives.) Cover and let rise until doubled, about an hour. Dough can also be allowed to rise in the 'fridge 2-24 hours.
From Nov.'94 _Vegetarian Times_, "Full of Flavor, Low in Fat Pies," recipes by Bryanna Clark Grogan and Jane Weston Wilson.
Posted by sally charette <ECZ5SCC@...> to the Fatfree Dig. [Vol.12 Issue 2 11-2-94]. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.