This recipe was recently posted to the top secret recipes bulletin
board.
I plan to try the baking method on a hot stone.
JoAnn
* Exported from MasterCook *
Soft Wrap Bread (Wendy's)
Recipe By :The Baking Sheet-King Arthur Flour
Serving Size : 16 Preparation Time :0:20
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
1/4 cup honey -- or light corn syrup
1/4 cup butter -- or shortening
1 teaspoon salt
1 teaspoon sugar -- up to 2 tablespoons
1/4 cup water
2 teaspoons instant yeast
4 cups all-purpose flour -- unbleached
1 large egg
Bread Machine Method: Scald the milk, and let it cool to lukewarm. Place
all of the ingredients, including the lukewarm milk,
into the pan of your bread machine in the order directed by the
manufacturer's instructions. Program the machine for manual or
dough, and press start. Allow the machine to complete its cycle. If the
dough isn't doubled by the end of the cycle, allow it to
remain in the machine for 30 minutes more, or until it's doubled.
Shaping: Turn the dough out onto a lightly greased surface and knead
briefly, then divide it into 16 equal pieces. Roll each piece
into a ball, and let the balls rest, covered, for 15 minutes. Roll each
ball into an 8-10 inch round; the dough will be very thin.
Heat a griddle or heavy non-stick pan over medium heat. Lightly brush
the pan with oil. Dry-fry each bread for 1 1/2-2 minutes
per side; the breads should remain mostly white on the first side, and
have small brown patches on the second side. Transfer
each round to a rack to cool, then wrap tightly to store.
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Per serving: 170 Calories (kcal); 4g Total Fat; (21% calories from fat);
4g Protein; 29g Carbohydrate; 22mg Cholesterol; 174mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 1/2 Other Carbohydrates
NOTES : These breads may also be baked in a hot (475F) oven; place them
on a baking sheet, or directly on a baking stone.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0