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Recipes

Olga Bread

• 1 C whole milk

  ¼ C honey

  ¼ C margarine, cut into pieces

  1 tsp salt

  1 pkg fast rise or rapid rise dry yeast (or 2 ¼ teaspoons yeast)

  ¼ C warm water (110-115 degrees)

  1 tsp sugar

  4 C unbleached all-purpose flour, divided

  1 lg egg at room temperature

  
  

  In a small saucepan scald the milk and remove to large bowl. Stir in the honey, margarine and salt to milk until margarine has melted. Set aside to cool until lukewarm.
  

  
  

  In small cup or bowl, combine the yeast, warm water and sugar; stir until sugar is dissolved and set aside until milk mixture is cooled. The mixture will form bubbles.
  
  

  Add 1 ½ cups of the flour to lukewarm milk mixture and stir well. Beat in the egg and yeast mixture until thoroughly combined. Add remaining 2 ½ cups flour, a little at a time, until a sticky dough is formed. Turn out on a floured surface and knead about two minutes.
  
  

  The dough still will be sticky, but don't add more flour. Place dough in oiled bowl, turning once to oil whole surface of dough. Cover with plastic wrap and let stand in warm place until doubled in bulk, about 1 hour or more.
  
  

  Punch down dough and remove to working surface; divide into 16 equal pieces. Roll out each piece to a rough circle about eight to 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. Cook each circle 15 seconds, flip and bake about 10 seconds on other side, until mottled brown spots appear. Do not overcook. Bread should be flexible.

  
  

  Remove with spatula, cool about 1 minute and transfer to a plastic bag. Repeat with remaining dough. Seal bags tightly to retain moisture and use at once, refrigerate or freeze. Bread may be reheated on cookie sheet in hot oven for a few minutes.