Olga's Bread and/or Olga's Snackers
rec.food.baking/Jann Grimes
Makes 16

This recipe was published in my local newspaper a few years ago. It is wonderful and really does taste just like Olga bread. Hope you like it as much as I do. (What a long recipe to type out!) Jann (would love your favorite bread machine recipes if you have any)

1 cup milk
1/4 cup honey
1/4 cup margarine
1 teaspoon salt
1 pkg active dry yeast
1/4 cup warm water
1 teaspoon sugar
4 cups flour, divided
1 egg

Scald milk and remove to large bowl. Add honey, margarine and salt to milk and stir until margarine is melted. Set aside to cool to lukewarm. In small cup or bowl, combine yeast, warm water and sugar; stir until sugar is dissolved and set aside until milk is cooled.

Add 1 1/2 cups of flour to 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 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.

Punch down dough and remove to working surface; divide into 16 equal pieces. Roll out each piece to a rough circle about 8 inches in diameter. Don't worry of the circles aren't perfect but they must be no thicker than one eighth inch. Heat a large 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 mottled 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 use at once. Refrigerate or freeze. Re-warm on cookie sheet in oven for a few minutes.