Our thanks to all of you who have contributed! (and please keep them coming!)
Our thanks to the entire Kaye family and Dorothy and their enthusiastic efforts!
"Bread From the Past"
by Leon Kaye
1 sticks margarine (total= 1 ½ cups; reserve ¼ cup)
1 quart milk + (another 1 pint, approximately)
1 yeast cake ** (see Robyn's note above)
3 tablespoons sugar
4 lbs. flour
- Mix 4 lbs. of flour and 3 tablespoons of sugar in a large mixing bowl.
- Warm milk* in a pan, add the yeast.
- *Robyn's note: Milk should reach a temperature of about 105 - 110 degrees F.
- Melt 2 sticks of butter and 1 stick of margarine in a second pan. Reserve ¼ cup of butter, margarine for later.
- Combine flour-sugar mixture with 1 ¼ cups of butter and margarine and milk and yeast.
- Mix until pliable. Knead about 10 minutes (you want to feel a popping in the dough).
- Add just a bit of the reserve butter/margarine mixture to the pliable dough. Then divide the dough into 10 separate rounds. Cover them with waxed paper.
- Remove 1 round of dough. With a long narrow stick, roll out the dough using enough flour to prevent sticking to the rolling pin. You should have an 18 inch diameter circle. Add a bit more reserve butter/margarine to the surface of the circle.
- Place another round of dough on top and continue to roll the two layers together until it is as large as a kitchen table. Spread a bit more reserve butter/margarine on the now very large circle of dough.
- Fold one side of the circle in and then fold the opposite side over. You will have a rectangular shape and 3 layers.
- Spread a bit more butter/margarine reserve over the surface of the rectangle.
- Roll, like a jelly roll this time, from the longest side and shape the coiled dough into a horse-shoe shape. Place on a piece of waxed paper and cover with waxed paper.
- When you have formed 2 horse-shoe shaped dough strips (by repeating the previous instructions) using a rolling pin, roll out the length and flatten each one.
- Make a cut every 1 ½ inches along each strip. You’ll have 17 or 18 cuts along each strip.
- Keep in a warm place with waxed paper under the tray. Let rise for 2 or 3 hours.
- Repeat directions with the remaining 3 rounds which will give you a total of 5 strips.
- After 2 or 3 hours when the first strips have risen, brush tops with egg/milk combination (a standard egg wash recipe should do). Cleanly separate cut pieces and bake at 350 degrees on a greased baking sheet for about 20-25 minutes.
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