| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Bread |
8 |
Servings |
INGREDIENTS
| 4 |
c |
All purpose flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking powder |
|
|
Salt to taste |
| 1 |
|
Egg; beaten |
| 6 |
tb |
Plain yogurt |
| 3 |
tb |
Butter or ghee; melted |
| 1 |
c |
Milk; about |
| 1 |
tb |
Poppy seeds |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Tue, 17 Aug 93 10:31:24 +0200
From: greg@colossus.central.sun.com (Greg Richter)
Sift flour, baking powder, baking soda and salt together in a bowl.
Stir in egg, yogurt and 2 tablespoons of the butter. Gradually stir in
enough milk to make a soft dough. Cover with a damp cloth and place in a
warm place for 2 hours.
Preheat oven to 400 degrees F (205 C) (Note: I use even higher temp 500F
and place a pizza stone in my oven)
Knead dough on a floured surface for 2 or 3 minutes until smooth.
Divide into 8 pieces Roll each piece into a ball then into ovals about 6
inches long.
If you must use a baking sheet, grease it and brush the underside of the
bread with water. Brush the other side with butter and sprinkle with poppy
seeds
Bake 6 to 10 minutes until puffy and golden brown. (This is where the
stone makes a difference)
REC.FOOD.RECIPES
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