Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Flour |
| 1 pack | Yeast, dry |
| 2 teaspoons | Salt |
| 1 cup | ;Water, hot |
| 1 cup | Buttermilk; or yogurt |
| 1 \N | Egg; (room temp) |
| 2 tablespoons | Oil |
| 1 tablespoon | Honey; or sugar |
| 2½ cup | Flour |
| \N \N | Butter; melted (opt) |
| \N \N | ;garnishes * |
* If desired, you can use cornmeal or sesame or poppy seeds on the bread.
Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water, buttermilk, egg, oil and honey. Beat until smooth with an electric mixer. Stir in enough remaining flour to form a soft, sticky dough.
Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead. Knead until smooth and elastic, but still soft (3 to 5 minutes). Place in an oiled bowl; turning once to coat top of dough. Cover; let rise until double in bulk (about 45 minutes). Punch dough down. Shape into 16 equal balls. Let rest 5 minutes. Roll out each ball to a ¼-inch thick round. If desired, brush with melted butter and sprinkle with garnishes. Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes. NOTE: There is no second rising in this recipe so that you get flat loaves. Submitted By FEMINA@... On MON, 20 FEB 1995 164024 GMT