National Festival of Breads Finalist
Gloria Piantek, West Lafayette, IN
Prep Time: 1 hour
Bake Time: 16 minutes
Yield: Makes 12 buns
1 (1/4 ounce) package active dry yeast
¼ cup warm water (100° - 110°F)
½ cup soft silken tofu, well drained, room temperature
2 tablespoons dark corn syrup
1 large egg
¼ cup finely shredded sharp Cheddar cheese
½ cup King Arthur Unbleached White Whole Wheat Flour
1 ½ -1 ¾ cups King Arthur Unbleached Bread Flour, divided
½ teaspoon dry mustard
1 teaspoon ready-to-serve minced garlic
½ teaspoon salt
2 tablespoons dry minced onion
3 cups water
3 tablespoons baking soda
¼ teaspoon poppy seeds, optional
½ teaspoon coarse salt or pretzel salt, optional
- In measuring cup, sprinkle yeast in warm water; stir until dissolved. Set aside 10 minutes.
- In large mixer bowl, beat tofu until smooth; beat in corn syrup. Mix in yeast mixture; beat in egg and cheese. Stir in whole wheat flour and ½ cup bread flour; beat 2 minutes on medium speed. Beat in dry mustard, garlic, salt and onion. Gradually mix in enough remaining bread flour to make soft dough. Knead 4 to 5 minutes with dough hook. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, 30 to 45 minutes.
- Divide dough into 12 equal pieces. Shape each piece into a smooth ball; lightly flatten tops until about 2 inches wide.
- Place on greased baking sheet about 2 inches apart. With scissors, make about six ½-inch deep cuts around the edge of each bun. Cover; let rise in warm place about 30 minutes. Preheat oven to 400°F.
- In large saucepan, bring 3 cups water and baking soda to a boil. Using a slotted spoon or two spatulas, gently place one bun at a time in water. Spoon water over the top of buns. Drain buns well; return to greased baking sheet. If desired, sprinkle with poppy seeds and salt.
- Bake 13 to 16 minutes until rich golden brown. Transfer to cooling rack. Slice buns and use for mini slider sandwiches.
One bun provides approximately 128 calories; 5 g protein; 22 g carbohydrates; 1 g dietary fiber; 2 g fat (1 g saturated); 20 mg cholesterol; 37 mcg folate; 1 mg iron and 128 mg sodium.
It was the spirit of Christmas that sparked Gloria’s love for baking. Giving cookies to others at Christmas time kindled a love for the kitchen and sharing baked goods with others in her hometown of West Lafayette, Indiana. As an educational consultant and author, Gloria still loves to share her knowledge of baking. Gloria is our only repeat finalist for the National Festival of Breads. She competed in the first National Festival of Breads in 2009 with her Bacon Onion Baby Brioche.