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Olga-type Bread

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Breads 16 Servings

INGREDIENTS

1 c Milk
1/4 c Honey
1/4 c Margarine
1 t Salt
1 Active dry yeast
1/4 c Warm water
1 t Sugar
4 c Flour, divided
1 Egg

INSTRUCTIONS

Scald milk and remove to large bowl. Add honey, margarine and salt to
milk and stir until margarine is melted.  Set aside; cool to  lukewarm.
In small cup or bowl, combine yeast, warm water and sugar;  stir until
sugar is dissolved and set aside until milk mixture is  cooled. Add 1
1/2 cups of the flour of lukewarm milk mixture and beat  well. Beat in
egg and yeast mixture until thoroughly combined. Add  remaining 2 1/2
cups flour, a little at a time, until a sticky dough  is formed. turn
out on a foured surface and knead about two minutes.  The dough will
still be sticky, but don't add more flour.  Place  dough in oiled bowl,
turning once to oil whole surface of dough.  Cover and let stand in
warm place until double in bulk. Punch down  dough and remove to
working surface; divide into 16 equal pieces.  Roll out each piece to a
circle about 8-10 inches in diameter. Don't  worry if the circles
aren't perfect but they must be no thicker than  one-eighth inch. Heat
a large dry skillet over medium high heat; do  not use any oil or
grease.  Bake each circle 15 seconds, flip and  bake about 10 seconds
on other side, until motled brown spots appear.  Do not overcook. Bread
should be flexible. Remove with spatula, cool  slightly and place in
plastic bag. Continue rolling and baking until  all dough is used. Seal
bags tightly to retain moisture and either  use, refrigerate or freeze
a once. Bread may be reheated on a cookie  sheet in hot oven for a few
minutes.  Recipe By     : MILEAH  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 168
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 12.8mg
Sodium: 191.1mg
Potassium: 63.4mg
Carbohydrates: 29.3g
Fiber: <1g
Sugar: 5.5g
Protein: 4.2g


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