Onion boards - pletzel
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Warm water |
| 2 | packs | Dry yeast |
| 4 | teaspoons | Sugar |
| 3 | teaspoons | Salt |
| 5 | cups | Flour; (up to 6) |
| ¼ | Butter or margarine; melted | |
| 2 | mediums | Onions; coarsely chopped |
| 2 | tablespoons | Paprika |
| 2 | tablespoons | Poppy seeds |
| Kosher salt; optional | ||
Directions
TOPPING
Source: Lauri Katz Yield: Four 9 inch rounds Combine 2 cups flour, yeast,sugar and salt in a large mixing bowl, mix well. Add 2 cups warm water and beat at medium speed for 2 minutes. Add another cup of flour and beat at high speed for 1 minute.Add enough additional flour to make a dough and knead until smooth and elastic. Cover with a towel or plastic wrap and let rest for 20 minutes. Punch down and divide into 4 parts. Grease 4 nine inch cake or pie pans and spread each with dough. Lightly grease tops and refrigerate for 2 - 24 hours.
When ready to bake, preheat oven to 375 degrees. Spread each top with melted margarine, onions, poppy seeds, paprika and salt in that order. Bake until done, about 25-30 minutes. Cool on wire racks.
Posted to JEWISH-FOOD digest V97 #328 by Sy Dolnick <ssd1@...> on Dec 18, 1997