Recipe: Olga Type Bread

Olga Type Bread
alt.cooking-chat/Jann S. Grimes (1999)
Recipe By: Detroit News Food Section
Servings: 16

Here is a recipe for Olga type bread. I have made it many times. The only problem I have is getting my circles to be CIRCLES when rolling it out. They may not look pretty, but they sure taste good. It has a wonderful sweet taste and is great just as is, no butter or anything.

1 cup milk
1/4 cup honey
1/4 cup margarine
1 teaspoon salt
1 package active dry yeast
1/4 cup water -- warm
1 teaspoon sugar
4cups 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 mixture is cooled.

Add 1 1/2 cups of the flour to lukewarm milk 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.
P unch down dough and remove to working surface; divide into 16 equal pieces.

Roll out each piece to a rough circle about 8 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. Bake each circle 15 seconds, flip and bake about 10 seconds on other side, until mottled brown spots appear. Do not over cook. 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. Bread may be reheated on cookie sheet in hot oven for a few minutes.

BREAD MACHINE DIRECTIONS: This is not "legal" for my size breadmaker which has a 3 cup dry ingredient limit, but... I put all the ingredients in the bread pan, covered the pan tightly with aluminum foil, set the breadmaker for dough and let it make dough. In three hours I had a workable dough to divide, roll and cook in a pan. It worked just fine.

NOTES : This bread tastes a GREAT deal like real Olga Bread. Tastes great plain, warmed.