Olga Bread Recipes

OLGA'S KITCHEN BREAD

Steps:

• Scald milk.
• Place scalded milk in a large bowl with honey, margarine, salt.
• Stir until margarine is melted.
• Let cool.
• In a small bowl, combine: sugar, dry yeast and warm water. The yeast should bubble.
• Add 1-1/2 cup flour to milk mixture, add eggs, and mix well.
• Add yeast mixture and 2-1/2 cups flour.
• Mix until dough is sticky (don't add more flour!).
• Knead on a floured board.
• Place dough in a bowl (oil the top) and cover.
• Let rise until double in size.
• Punch down dough and cut into 16 pieces. Form ball with each of the 16 pieces.
• Roll to 1/8-inch thickness, 8-10-inches round.
• In a large skillet (heated) cook for 15 seconds, flip and cook the other side.

A SIMPLE RECIPE FOR HOMEMADE BREAD

Steps:

• Warm up the water until it's a nice, bath water temperature. Sprinkle in the yeast and half the sugar. Mix it until the yeast and sugar dissolve. The yeast should get foamy within a few minutes.
• Pour all the liquid ingredients (water, yeast, sugar and oil) into a large bowl of a stand mixer and mix to combine.
• Add half the flour to the bowl and start on low speed and mix the dough with a dough hook attachment, until the it comes together. Ad the remaining flour and salt, gradually increasing the speed and knead the dough for 5-10 minutes.
• Brush the bowl and coat the dough in a little bit of oil, cover the bowl with plastic wrap and set aside to rise until it doubles in size 30-90 min.
• Preheat the oven to 375 degrees.
• When the dough has doubled, place the dough on the counter and shape it into a rectangle. It should be about the width of your bread pan. (I use a 9 X 5 inch bread pan.)
• Roll it up tightly, starting with the short side and then place it seam side down into a greased loaf pan.
• Brush the top of the bread with oil. Cover loosely with plastic wrap or a towel and set aside until the dough doubles once again, 30 minutes to an hour.
• Bake in the preheated oven for 23-27 minutes.
• Take the bread out of the bread pan within 5 minutes and let it cool on a rack. Brush the top of the bread with butter to make it more glossy and to make the crust softer.
• Store the bread, wrapped or in a bag, at room temperature, for 3-4 days. Store in the refrigerator if you need it to last 5-9 days. Bread can also be frozen for 1-3 months.

OLGA-TYPE PITA BREAD.

Steps:

• Scald milk and remove to large bowl.
• Add honey, butter and salt to milk and cool to lukewarm.
• In small bowl, combine yeast, warm water and sugar; stir till sugar is dissolved and set aside till milk is cool.
• Add 1 1/2 cups flour to the milk mixture and beat well. Beat in egg and yeast mixture till thoroughly combined. Add remaining 2 1/2 cups flour until a sticky dough is formed.
• Turn out on a floured surface and knead about two minutes. The dough still will be sticky. Place in an oiled bowl, turning once to oil entire surface. Cover with plastic wrap and let stand until doubled in bulk.
• Punch down dough and remove to working surface; divide into 16 equal pieces. Let rest.
• Roll each piece into a rough circle about 8-10 inches in diameter.
• Heat a large dry skillet over medium-high heat. Bake each circle 15 seconds, flip and bake about 10 seconds on other side, until brown spots appear. Do not overcook.
• Use at once or freeze.