| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Uzbek |
Breads, Ethnic |
6 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Flour (add up to 1/2 cup more if needed) |
| 1 |
ts |
Salt |
| 1 |
pk |
Yeast |
| 1 1/2 |
c |
Milk |
| 1 |
|
Egg (beaten) |
INSTRUCTIONS
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Yield 6 flat
loaves
Combine 1 cup flour, salt and yeast in a large bowl. Heat milk to hot (125
to 130 degrees) in saucepan, then stir into flour. Add enough flour to make
moderately stiff dough, two and a half to three cups. Knead 10 minutes. Let
rise, covered in a warm place until doubled in bulk, about 2 hours.
Punch risen dough down and divide into 6 balls. On 3 lightly greased baking
sheets, flatten balls with hands into round pizza shapes 7 or 8 inches in
diameter and 1/4 inch thick in center, with 1 inch wide raised edges about
1 inch thick. Using ice pick or head of brad, cover flat center of bread
with decorative holes in concentric circles. Cover loaves in cloth and let
stand 10 minutes.
Brush loaves with beaten egg. Bake at 400 degrees until browned, 15 to 20
minutes.
Each loaf contains (approx): 311 calories, 436 mg sodium, 40 mg
cholesterol, 3 gram fat, 59 grams carbohydrates, 11 grams protein, 0.18
gram fiber.
From the Register Guard, 9/2/1992, by Charles Perry (LA Times)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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