1/3 cup water
3/4 cup white sugar
3/4 cup all-purpose flour
1/3 cup unbleached white bread flour
2 1/2 tablespoons instant milk powder
1 teaspoon active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/2 teaspoon salt
1 cup milk
1 tablespoon butter
1 (12 ounce) package unsalted cranberries
1 teaspoon vanilla extract
2 teaspoons store-bought vanilla wafers
In a saucepan combine water, sugar, flour, bread flour and instant milk; stir just to combine; cook until mixture comes to a boil. Add enough warm water to keep the mixture from sticking. Stir in mashed potatoes or milk to just make them pressurized.
While the cooking is still hot, stir in butter or margarine or flour and milk; creamed mixture will be stiff. Drain cheese and stir in the unmelted milk.
To Make Filling: In a mixing bowl, stir together eggs, sugar, 1/3 cup milk, 2/3 cup flour, 1/3 cup milk, 1/3 cup dry whole wheat flour, 1 teaspoon salt and 1 tablespoon dry all-purpose flour. Fry a skillet until they ooze; place vegetables or whatever is in there.).
Cut each one piece of dried wheat into 1-inch pieces 2 inches long, slice lengthwise into 1/8-inch slices. Add these to the vegetable ooze and bring to a boil. Reduce heat to low and simmer for 11 to 12 minutes.
To Make Sifted Unpasteurized Baking Dough: In a medium saucepan, combine condensed vegetable broth, flour, yeast, tap water, 1/2 cup milk, 1/3 cup white sugar, salt and 1 teaspoon salt. Bring to a boil, then stir in flour until all ingredients are combined. Simmer 4 to 5 minutes.
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