| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads, Mom |
1 |
Servings |
INGREDIENTS
| 5 |
c |
Flour,heaping |
| 5 |
ts |
Course salt (kosher) |
| 2 |
ts |
Sugar |
| 3 |
tb |
Oil |
| 1 |
|
Or 2 eggs |
| 1 |
oz |
Yeast |
| 1/4 |
c |
Warm water |
| 1 3/4 |
c |
Warm water |
INSTRUCTIONS
To the yeast in a larg bowl, add 1/4 c warm water, mix slightly and let
stand afew minutes. Add 1 3/4 c warm water and balance of ing. Mix dough
with hands til it stays togeter and forms a ball. Remove from bowl onto
floured board. Kneed into a ball and return dough to bowl, flour slightly.
Cover with a towel and place in a warm place to rise. Let rise 30-45 min
Remove from bowl onto floured board. Kneed until squeek is out and dough is
origional size. Return to bowl and let double in size again. Remove and cut
into desired size, kneed into small balls. Braid and place in greased pan,
cover with towel and let rise 1/2 hour. Brush with egg white and bake at
400 for 1/2 hour, turn oven to 350 and bake for 1/2 hour.
This recipe was how grandma made it in Russia.She never measured with
anything but her hands! Converted by MMCONV vers. 1.10
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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