Yield: 1 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.
From: Pcharles@... Date: 03-12-95 Submitted By GAIL SHIPP On 09-14-95