8 cup flour
1 tablespoon salt
2 tablespoon sugar
2 tablespoon oil
2 cup hot potato water
1 pkg yeast
3 eggs plus 1 yolk
1 pinch saffron; (optional)
1 poppy seeds
Potato water is simply the water potatoes were boiled in. It is commonly
used in Jewish cooking and adds richness, but plain water can be
Sift the flour into a large mixing bowl. Mix the salt, sugar, and oil with
the hot potato water. When this water cools to lukewarm, dissolve the yeast
in some of it and stir it into the flour to make a sponge in the center of
he bowl; cover and let rise for 30 minutes. Add the 3 eggs, slightly
beaten, to the sponge and stir in the remaining potato water mixture to
make a dough. Turn out on a floured board and knead it until smooth and
elastic and until it does not stick to the board or your hands. Return the
dough to the bowl, brush its top with oil, and let it rise in a warm place
until it doubles in bulk. Punch it down and knead it on a floured board for
10 minutes. Cut the dough in half and divide each half into 3 strips; braid
these strips to make two braided loaves. Place these loaves on a greased
cookie sheet and let them rise until doubled in bulk. Brush with egg yolk
beaten with water and sprinkle with poppy seeds. To make the surface more
yellow, you may steep the saffron in a little hot water, remove the
saffron, and mix the water with the egg yolk. Bake the loaves 15 minutes in
a 400ø oven; reduce to 375ø and bake another 45 minutes.
Recipe by Mrs. Beverly Applebaum
Rusks - Skorpor
½ package dry yeast
2 tablespoons sugar
1 tablespoon warm water
1 cup milk
2 tablespoons butter
½ teaspoon salt
1 egg -- beaten
3 cups flour -- sifted
Mix yeast, sugar and water.
Scald milk, add butter and salt. When cool, add yeast mix, egg and flour.
Knead briefly. Let rise until doubled in bulk in a warm place and knead again.
Shape in an oblong loaf. Let rise again in a draft-free warm spot until doubled in bulk.
Bake in a greased loaf pan (9×5×3) in a preheated 450º oven for 10 minutes. Lower heat to 350º and bake 40 minutes more.
Cool, slice in thick slices, and return to the warm oven to dry.
Makes 1 loaf
Mother's One-Hour Rolls - Mors Tvebakker
½ cup milk -- scalded
4 tablespoons butter
½ cup water
1 tablespoon sugar
¾ teaspoon salt
3 packages dry yeast
1/3 cup water
6 cups flour
Add the butter, ½ cup of water, sugar and salt to the milk. Let cool.
Soften the yeast in the 1/3 cup of water and add to the first mixture. Add the sifted flour.
Knead to form a good firm dough. Knead 5 minutes more. Put in a warm place, out in the hot sun or at the back of your stove when the oven has been on. (For this recipe the yeast itself needs to be at a temperature of 88 degrees.) After 15 minutes have elapsed, punch down the dough and form into rolls.
Place on a shallow, greased baking pan and let rise in the same warm spot as before until the rolls have doubled in size.
Bake in a preheated 400º oven 15 to 20 minutes.
1 tsp. sugar
1 1/2 tsp. salt
3 to 3 1/4 c. unsifted flour
1 tbsp. oil
1 c. lukewarm water
6 slices bacon
2 med. onions, sliced
1/2 tsp. salt
1 egg yolk
1 c. sour cream
Mix yeast and sugar in water, let set until foamy. Beat egg white, add yeast mixture, 1 1/2 teaspoons salt and oil. Mix in flour to make a stiff dough, knead. Place dough in greased bowl
and turn to grease top, let rise 1/2 hour. In the meantime prepare topping. Cut bacon into small pieces, fry until fat is translucent. Add onions and fry until limp. Sprinkle with salt and
pepper and remove from heat. Punch down dough and press into a lightly greased 12 inch pizza pan. Sprinkle onions and bacon on top. Bake in a 400 degree oven 20 minutes. Blend egg yolk and
sour cream. Pour over onions and bacon, bake 10-15 minutes or until golden and sour cream is set. Serve warm. Serves 8.
Poor Man's Bread
2 c. self-rising flour
1 tbsp. vanilla
1/2 c. chopped pecans
Chocolate chips (optional)
Soften butter at room temperature. Cream butter and sugar. Add eggs, flour, vanilla and nuts. Bake in 13 x 9 inch greased and floured pan for 45 minutes at 325 degrees.
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