Ingredients:
2 yeast cakes
1 1/2 cups lukewarm soy milk
1/3 cup vegetable oil
1 tsp sea salt
1/4 cup raw sugar
1/2 tsp lecithin
2 cups white, unbleached pastry flour
2 1/2 cups unbleached white flour
Method:
Crumble yeast cakes into milk.
Add sugar and lecithin and set aside for
a few minutes.
Now add oil and salt; gradually sift in
the flour.
Beat vigorously.
Cover.
Set aside to rise to double its bulk.
Roll to 1/4-inch thickness, cut in 2-inch
strips.
Brush with oil or melted margarine.
Pile 5 or 6 strips together.
Cut in squares.
Place in oiled muffin tins.
Cover.
Let rise until light.
Bake at 425oF about 20
minutes.
|