| 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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