| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs, Grains |
Swiss |
|
8 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast — not instant |
| 1/4 |
c |
Water |
| 1/2 |
c |
Milk |
| 1 |
c |
Mashed potatoes |
| 1/4 |
c |
Vegetable oil |
| 2 |
tb |
Sugar |
| 1 1/2 |
ts |
Salt |
| 1 |
lg |
Egg |
| 1 1/2 |
c |
Ham — diced |
| 4 1/2 |
c |
All-purpose flour |
| 1/4 |
c |
Sesame seeds |
INSTRUCTIONS
1. Soften yeast in 1/4 cup warm water in a large mixing bowl for about 5
minutes. 2. Stir in milk which has been scalded and cooled to lukewarm. Add
potatoes, oil, sugar and salt. Cut salt amount if mashed potatoes were
prepared with salt. Add egg, ham and 2 cups flour. Beat very well. 3. Cover
and let rise in warm place until light and double in size, about 1 to 1-1/2
hours. 4. Stir in remaining flour (may not need quite all) to form a stiff
dough. Knead until smooth, about 4-5 minutes. 5. Sprinkle 1 tablespoon
sesame seeds on greased cookie sheet. Roll out half of dough on cookie
sheet to a 14 x 10-inch rectangle. Brush with milk and sprinkle with 1
tablespoon sesame seeds. Repeat with remaining dough, using a second cookie
sheet. 6. Cover and let rise until light, about 1 hour. Bake in preheated
400-degree oven for 15-20 minutes or until golden brown. 7. Cool, then cut
into 1-inch squares to serve with Swiss Fondue or cut into large slices to
serve with soups or stews.
Recipe By : Jo Anne Merrill
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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