Hungarian Salt Sticks Or Kaiser Rolls -p1

Spell this out in capital letters: THE HOLY SPIRIT IS A PERSON. He is not enthusiasm. He is not courage. He is not energy. He is not the personification of all good qualities, like Jack Frost is the personification of cold weather. Actually, the Holy Spirit is not the personification of anything... He has individuality. He is one being and not another. He has will and intelligence. He has hearing. He has knowledge and sympathy and ability to love and see and think. He can hear, speak, desire, grieve and rejoice. He is a Person

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs	Hungarian	Bread, Rolls	1	Servings

INGREDIENTS

1/4	c	Warm water, I use bottled
		water
1 1/2		Active dry yeast or
		equivalent
3/4	c	Cold water, I use bottled
		water
2		Eggs
2	T	Barley malt syrup, in
		health food stores
2	T	Sugar
2	T	Olive oil
2 1/4	t	Salt, I use sea salt
3 1/2	c	Bread flour, fresh is best
		up to 4

INSTRUCTIONS

In a large bowl, dissolve the yeast in the warm water. Add and  combine
all the other ingredients except the flour, then add and  combine the
flour 1 cup at a time until the dough comes away from the  sides of the
bowl. This should be a firm, non-sticky dough when  finished mixing.
Turn dough out to a floured work surface and knead,  knead, knead -
treat it rough. About 15 minutes of hard kneading  should produce a
very smooth dough. Place the kneaded dough in an  oiled bowl (I use
olive oil), turning the ball of dough to coat all  sides. Cover the
bowl with saran wrap and let it rise for 30 minutes  in a warm place
(it will not rise a great deal). Note: for the rise,  I boil a cup of
water in the microwave, then place the covered ball  of dough in the
microwave next to the cup of water. You now have a  dough that can be
used for Hungarian Salt Sticks. (Add a second rise  for 1 hour until
the dough doubles in size, and you have a dough  which can be used for
Kaiser Rolls). Hungarian Salt Sticks: Put the  dough on a floured work
surface and punch the dough down. Divide into  4 balls, kneading each
ball for 1 minute. Cover the 4 balls and let  rest for about 15 minutes
until they start to puff up. Use a roller  to roll out each ball to
about 1/2 inch in thickness, and cut it into  4 triangular (pie shaped)
pieces. Then roll out each pie shaped piece  (without flour on the work
surface) to a length of about 8 to 10  inches (the wide end should be 5
to 6 inches wide). With your  fingers, roll-up the pie shaped wedge
beginning at the wide end,  stretching the ends as you roll. Use a
little water on the tip of the  wedge to secure it. This should look
like a croussant when done -  about 7 to 8 inches long. Place the
formed stick on a paper plate  (tip up), brush lightly with water, and
sprinkle with coarse salt.  Space the salt sticks on a lightly greased
baking sheet and let them  rest for 10 to 15 minutes (don't let them
rise - just puff up a  little). Bake with steam in a 400 degree oven
until brown and crusty,  Posted to JEWISH-FOOD digest V97 #209 by Nancy
Berry  <nlberry@prodigy.net> on Jul 05, 1997

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”