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Easy to fix and filling, this barbecue "sauce" is best served in a potato bun, with chips and pickles on the side and a cold glass of lemonade to cool you off. It's got a tangy, sweet and sour flavor that'll appeal even to the youngsters at the table. Sheree McCleary, our marketing assistant, reports that this recipe has been a staple in her extended family for years.
1 pound ground beef
1 medium onion (3 3/4 ounces), diced
1/2 cup (5 ounces) ketchup
1/4 cup (2 ounces) water
a pinch each of salt and pepper
2 tablespoons (1 ounce) vinegar
2 tablespoons (1 ounce) brown sugar
1 teaspoon mustard, yellow or golden
1 teaspoon Worcestershire sauce
3 cups (12 3/4 ounces) unbleached all-purpose flour
1/4 cup potato flour (1 1/4 ounces) OR 1/2 cup potato flakes
1/4 cup (1 1/4 ounces) Baker's Special Dry Milk or nonfat dry milk
2 tablespoons (7/8 ounce) sugar
1 1/4 teaspoons salt
2 teaspoons instant yeast
4 tablespoons (2 ounces) butter
1 cup (8 ounces) water
The Sauce: In a large frying pan fry the hamburger and onions until browned, stirring often. Drain off the fat. Add the other ingredients and stir until well-mixed. Simmer mixture for 20 to 30 minutes, stirring frequently. Serve hot on a bun. Yield: enough for a family of four. (This sauce freezes well; double the recipe and freeze half for another meal
These soft, golden buns are the perfect vehicle for the sandwiches outlined above. Use freshly mashed potatoes if you wish -- about a half cup should do it, and don't forget to reduce the water by 2 to 3 tablespoons -- but we usually opt for potato flour, for the sake of convenience.
Manual/Mixer Method: In a medium-sized mixing bowl, combine all of the ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth, shiny and supple. (If you're using a mixer, knead the dough for 5 to 8 minutes using the dough hook attachment.) Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle.
Transfer the dough to a lightly greased work surface, and divide it into eight pieces. Round each piece into a ball, cover the balls, and allow them to rest for 10 minutes. Using your fingers, flatten each ball into a round. Then use a rolling pin to make nice, smooth, 5-inch (or so) circles. They'll shrink back to about 4 inches in diameter; that's OK. Place the circles in a lightly greased pan or pans, sides touching, and let them rise, covered, for 60 to 90 minutes, or until they're puffy.
Bake the buns in a preheated 350°F oven for about 15 minutes, or until they're a light golden brown. Remove them from the oven, and brush them with melted butter, if desired; a total of 1 tablespoon butter is plenty. This will keep their crusts soft. Let them cool on a wire rack. Yield: 8 buns.
Nutrition information per serving (1/4 of recipe, 219g): 426 cal, 30.3g fat, 20g protein, 18g complex carbohydrates, 11g sugar, 1g dietary fiber, 96mg cholesterol, 571mg sodium, 460mg potassium, 14RE vitamin A, 4mg vitamin C, 3mg iron, 30mg calcium, 177mg phosphorus.
Nutrition information per serving (1 bun, 95g): 260 cal, 7.7g fat, 6g protein, 41g complex carbohydrates, 3g sugar, 2g dietary fiber, 21mg cholesterol, 350mg sodium, 205mg potassium, 81RE vitamin A, 1mg vitamin C, 3mg iron, 36mg calcium, 83mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 5, Summer 2000 issue.