| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1/2 |
kg |
Plain flour; (1 lb) |
| 5 |
md |
Sized eggs. |
| 50 |
g |
Butter |
| 4 |
tb |
Oil; (not olive) corn, canola etc |
| 1 |
pk |
Yeast |
| 1/2 |
c |
Sugar |
|
|
Grated rind from 1 lemon |
| 2 |
tb |
Fresh lemon juice |
|
|
About 1/2 cup lukewarm milk. |
INSTRUCTIONS
combine all ingredients to form a soft dough. You might need some more
milk. Let rise. With oily hands knead well and let rise again. Knead to
form 2 loafs or use tins and let stand for 1/2 hour. Put in a cold oven and
put on the heating with the cakes.Bake in a moderate oven (175 c or 350 f)
for approximately 1 hour.
This recipe takes time, but is tasty and easy to shlep to school, work and
dose not become stale.
Posted to JEWISH-FOOD digest by "shoshana kessel" <shoshana_k@hotmail.com>
on Jan 03, 1999, converted by MM_Buster v2.0l.
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