1 c. water (very warm)
1/4 c. canola oil
1 T. fructose
1 T. pure maple syrup
1 t. salt
1/4 c. squash, cooked and mashed
1 T. gluten flour
1 T. yeast (active dry)
2 1/2 c. whole-wheat flour
In a medium-size mixing bowl, put the following ingredients: warm water, canola oil, fructose, pure maple syrup, salt, squash, gluten flour, yeast, and 1 cup of whole-wheat flour. Stir ingredients together and whip for about 5 minutes. Slowly work in the rest of the flour. Knead the dough on your counter for about 10 minutes or until the dough feels soft. Spray the mixing bowl with a vegetable spray, and place the dough in the bowl and put it in a warm place to rise. Let the dough rise until it is double in size (about 25-30 minutes). Divide the dough into 9 pieces and roll into balls. Spray an 8″ x 8″ pan with vegetable spray and place the buns in the pan and put them in a warm place to rise until they are double in size. Bake at 350 deg. F for 25 minutes or until golden brown. Yield: nine 3-inch buns.
TIP: This recipe can also be used to make one loaf of bread or eight hamburger buns.
Per bun: calories: 180; fat: 0.5 grams; saturated fat: 7 grams; sodium: 778 milligrams; carbohydrates: 27 grams; dietary fiber: 4 grams; protein: 5 grams.
The Micheff sisters-Cinda Sanner, Brenda Walsh, and Linda Johnson, -appear regularly on the Christian television network 3ABN. Their latest cookbook, Cooking With the Micheff Sisters (Pacific Press), is a best-seller among health-conscious cooks worldwide.