| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Active dry yeast |
| 2 |
c |
Bread flour |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 2 |
tb |
Vegetable oil |
| 1/2 |
|
Water |
| 1 |
|
Egg yolk |
| 1/4 |
c |
Water |
| 1/4 |
c |
Sugar |
INSTRUCTIONS
TOPPING
from: The Best Bread Machine Cookbook Ever - Ethnic Breads
If using a breadmaker, put all the ingredients in the breadmaker and let it
do its thing until the end of the second kneading cycle. Take the dough
out, put on a floured surface and roll out with a floured rolling pin until
thin and cut into circles, fill and make triangles. Plae them on a lightly
greased cookie sheet. Cover lightly and let rise in a warm place for about
30 minutes. Preheat oven to 350 degrees. Mix up the egg wash topping.
Gently brush this on the the tops of the cookies. Bake for 15 to 20 minutes
or until golden brown.
If doing by hand, I would take the water(Very warm) and dissolve the yeast
and a couple of teaspoons of the sugar. Let the yeast proof for about 5
minutes. Beat the eggs gently in a small bowl. Add the vegetable oil and
remaining sugar to the eggs and stir until smooth. Add the egg mixture and
the salt and flour to the yeast mixture and knead for ten minutes on a
floured surface, adding small amounts of flour if needed. Put in a greased
bowl, turning the dough so the top of the dough is greased, cover with a
damp cotton cloth, and put in a warm place to rise for about an hour. Punch
down and continue the recipe as above. Posted to JEWISH-FOOD digest V97
#098 by Laurel Simon <icsimons@airmail.net> on Mar 25, 1997
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