INGREDIENTS

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

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