| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Breads | 1 | Servings | |
INGREDIENTS
| 2 | c | Warm water |
| 1 | tb | Liquid honey |
| 2 1/2 | tb | Active dry yeast |
| 4 1/2 | All purpose flour | |
| 1 1/2 | tb | Salt |
| 1 | Egg white; lightly beaten | |
| 1/4 | c | Poppy seeds |
| Coarse salt |
INSTRUCTIONS
TOPPING In large bowl, whisk warm water with sugar. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in oil and salt. With wooden spoon, briskly stir in 4 cups flour to make a soft dough. Turn out onto lightly floured surface; knead for 8 to 10 minutes, adding enough of the remaining flour to make dough smooth and elastic. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap; let rise in a warm, draft-free spot for about 45 minutes, or until double in bulk. Punch down dough. Divide dough into 8 pieces; roll into balls. Cover and let rest for 10 minutes. Gently stretch or roll each piece into 12 x 8 inch oval. Topping Brush egg white evenly over top; sprinkle evenly with salt and poppy seeds. Back at 400 degrees F for 2 to 3 minutes per side. Let cool. Serve whole or in pieces. Posted to recipelu-digest Volume 01 Number 658 by "Diane Geary." <diane@keyway.net> on Jan 31, 1998
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