| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Warm water |
| 2 |
pk |
Dry yeast |
| 4 |
ts |
Sugar |
| 3 |
ts |
Salt |
| 5 |
c |
Flour; (up to 6) |
| 1/4 |
|
Butter or margarine; melted |
| 2 |
md |
Onions; coarsely chopped |
| 2 |
tb |
Paprika |
| 2 |
tb |
Poppy seeds |
|
|
Kosher salt; optional |
INSTRUCTIONS
TOPPING
Source: Lauri Katz Yield: Four 9 inch rounds
Combine 2 cups flour, yeast,sugar and salt in a large mixing bowl, mix
well. Add 2 cups warm water and beat at medium speed for 2 minutes. Add
another cup of flour and beat at high speed for 1 minute.Add enough
additional flour to make a dough and knead until smooth and elastic. Cover
with a towel or plastic wrap and let rest for 20 minutes. Punch down and
divide into 4 parts. Grease 4 nine inch cake or pie pans and spread each
with dough. Lightly grease tops and refrigerate for 2 - 24 hours.
When ready to bake, preheat oven to 375 degrees. Spread each top with
melted margarine, onions, poppy seeds, paprika and salt in that order. Bake
until done, about 25-30 minutes. Cool on wire racks.
Posted to JEWISH-FOOD digest V97 #328 by Sy Dolnick <ssd1@csd.uwm.edu> on
Dec 18, 1997
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