Monday, July 27, 2009

Hi Maize Buns (and BELT sandwiches)

Yep, they're from my garden and aren't they beautiful? No more fighting over tomatoes here. There's finally enough to eat our fill every day.

When I was a little girl my Mom used to make us BELT sandwiches. I must have been too stupid to figure out that was an acronym for Bacon, Egg, Lettuce and Tomato because I thought it was called that because it was this huge slippery sandwich that needed a belt to hold it together. I know, I know... it's amazing they ever let me out of the house, isn't it?

But this post isn't about tomatoes, nor is it about BELT sandwiches, unless you count the bread the BELT was built on. Because hubby and I both border on having high blood sugar, I really try to stay away from white bread. I know that whole grain bread is much better for the body's metabolism. But sometimes, depending on what I'm sandwiching, I crave the taste and texture of white bread. BLT's are one such example.

There's is now a product on the market called Hi Maize. It is a natural dietary fiber made from corn. It can be added to foods to boost the amount of fiber, without changing the taste, texture or appearance. The skeptic in me immediately had flashbacks of the one time I tried to add Metamucil to a bread recipe. (You don't even want to hear about that disaster, trust me.) But the part of me that loves to experiment went ahead and ordered a bag because I was so darn curious. I have made the recipe below into both sandwich rolls and standard bread loaves, and I have to tell you that this is now my new go-to white bread recipe. These turned out to be tender, fluffy, light and very, very tasty buns. And there's a whopping 6 grams of non-soluble dietary fiber packed into each bun!

Featherweight Rolls (adapted from King Arthur)

2 1/2 tsp instant yeast
1 1/2 tsp salt
2 1/2 cups all-purpose flour
1 cup Hi-maize
1/4 cup nonfat dried milk
1 Tbsp vital wheat gluten
1 1/4 cups lukewarm water
2 Tbsp honey
2 Tbsp butter, softened or melted

Whisk together the yeast, salt, flour, Hi-maize, nonfat dried milk, and vital wheat gluten. Add the water, butter and honey. Mix until cohesive. Knead the dough using your hands or a dough hook and mixer until it's smooth and supple, 6-8 minutes. Place dough in greased bowl and cover with plastic wrap. Allow to rise until doubled in bulk, 1-2 hours. Divide the dough into 10 equal pieces (mine were about 3 ounces each.) Shape each piece into a smooth ball. Grease a baking sheet and place balls on baking sheet. Flatten slightly. Cover with a towel and allow them to rise until they're puffy and nearly doubled in size, about one hour.

Bake the rolls in a preheated 350 degree oven for 20-25 minutes. Remove from oven and transfer to cooling rack to cool. Brush tops of rolls with butter if desired, for a softer crust.


Barbara Bakes said...

That is a tasty looking roll. Hard to believe it has 6 grams of fiber!

stephchows said...

Seriously??? OK I need to get my hands on some of that stuff STAT!! and too funny about a sandwich needing a belt... it makes total sense :D

Bob said...

You and your acronyms Mags, without fail they lure me over to your page to find out what they mean. If the post title has potential for some artery clogging animal fats I'm here in a flash too, lol. If it's a sweet sounding post, I'll always pass, not for health reasons, I just dont have a sweet tooth.

Nice looking sandwich btw.......mmmmmmmmmmm!!!

Mags said...

Barbara: I know! I was really excited about that.

Steph: So far, I think it's a great product. I actually ordered a 5 lb. bag of it today.

Bob: You just love it that I have Thanks for stopping by.

Bob said...

OCBD???. Oh yeah, now I remember. There's no need to disguise the name of your diagnosis Mags, be proud, spell it out, shout it out! I have Obsessive Chronic Baking Disorder!

Mags said...

Bob: Exactly! It's better than if I were a shopping junkie and buypolar!

HoneyB said...

I'm with Barbara! Great looking roll! Our tomatoes aren't red YET!!!

Mags said...

HoneyB: I'm reveling in the fact that we have tomatoes when most of the people around us don't yet. Tomato envy... gotta love