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We All Knead
To Make Some Dough
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
T
he best way to relive the
tension that seems to take
over periodically can be
summed up in two words,
making dough. No, not the kind
of dough you can spend (although
more of that is always nice), the
kind you knead (talk about a dou-
ble pun!).
Making bread is the best way
I know to relax. Forget the ma-
chines. Once you get your hands
on that dough and start mixing
or kneading it, the tension just
melts away.
Relax, even if you've never
tried making bread at home be-
fore the following recipes are
so easy that they almost
makes themselves.
2 tablespoons sugar
1 tablespoon dehydrated onion
1 teaspoon salt
2 tablespoons dill
2 1/4 cups flour
1/2 teaspoon baking soda
butter
salt
Dissolve yeast into the water. Mix
together cottage cheese, egg, sug-
ar, onion, salt and dill. Allow to
come to room temperature. Add
cottage cheese mixture, flour and
baking soda to yeast. (Dough will
CINNAMON BRAIDS
4 1/2 cups flour
1/2 to 3/4 cup sugar
1 1/2 teaspoon salt
2 packages active dry yeast
3/4 cup milk
1/2 cup water
1 cup margarine
3 egg yolks
2 teaspoons ground cinnamon
melted margarine
glaze
1 to 1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1/4 ups milk, warmed
jelly (optional)
be sticky) Let rise in covered bowl
in warm space for 1 hour. Punch
down. Place dough in a well
greased round casserole dish and
let rise again for about 1 hour.
Bake in 350 oven for 45 minutes.
Brush with butter while hot and
sprinkle with a little salt. Serve
warm.
SWEET POTATO BUNS
1 cup milk
2/3 cup butter
1/2 cup sugar
1 teaspoon salt
1 cup cooked mashed sweet
potatoes
1 package active dry yeast
1/2 cup warm water (105 to 115)
6 cups flour
1/2 teaspoon cardamon
2 eggs, well beaten
1/2 cup current
1/2 cup crushed pineapple,
drained
Combine 1 1/2 cups flour, 1/4 cup
sugar, salt, and yeast in a large
bowl of mixer. Heat milk, water,
and 1 cup margarine until mar-
garine is melted. Add to dry in-
gredients. Beat at medium speed
for about 2 minutes. Add egg
yolks and 1/2 cup flour. Beat for
2 minutes. Beat in remaining
flour by hand (until dough will
become stiff). Cover and refrig-
erate 4 hours. Combine remain- Preheat oven 375. Grease two 9
ing sugar and cinnamon and set inch round baking, pans. Combine
aside. On a floured board roll the milk and butter in a saucepan.
dough into 6 ropes. Make 2 braids Heat until butter melts, stirring
of 3 ropes each. Tuck under each occasionally. Cool slightly, add
end to seal the braids. Place on sugar, salt, and sweet potatoes.
greased cookie sheet. Brush each Cool to luke warm. In a separate
braid with melted margarine and bowl dissolve yeast in warm wa-
sprinkle the cinnamon mixture ter. Mix flour and cardamon in a
on top. Cover and let rise until large bowl. Add milk mixture,
double in size (about 1 hour). eggs and yeast mixture. Stir in
Bake uncovered at 375 for 25 to currants and pineapple. Knead
30 minutes. To make glaze mix on floured board until elastic and
together the powdered sugar, smooth. Place in greased bowl,
vanilla and warmed milk. Spread cover and let rise until doubled,
over warm bread. Optional: be- approx. 1 hour. Punch down and
fore glazing, put a spoonful ofjel- let rest 10 to 20 minutes. Divide
ly (any flavor) into each "X" of the dough in half. Pull off and make
braiding.
9 balls from each half. Place 9
balls in each of the prepared
pans. Cover and let rise until dou-
DILL BREAD
bled in size, about 1 hour. Bake
1 package dry yeast
20 to 25 minutes or until golden
1/2 cup very warm water (105 to
brown.
115)
1 cup cottage cheese
1 egg
Eileen Goltz 1995