Olga Bread Food

OLGA'S KITCHEN BREAD

Olga's Kitchen Bread image

Make and share this Olga's Kitchen Bread recipe from Food.com.

Provided by dolphyn722

Categories Breads

Time 40m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1 cup milk
1 teaspoon salt
1/4 cup warm water
2 1/4 teaspoons dry yeast
1/4 cup honey
1/4 cup margarine
1 egg
1 teaspoon sugar
4 cups flour

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.

Nutrition Facts : Calories 172.2, Fat 4, SaturatedFat 1, Cholesterol 15.3, Sodium 191.6, Carbohydrate 29.4, Fiber 1, Sugar 4.7, Protein 4.4

OLGA-TYPE PITA BREAD.

Olga-Type Pita Bread. image

Clipped this many years ago from the Detroit Free Press. Similar to the bread used in Olga's Kitchen restaurants.

Provided by lglowicki

Categories Yeast Breads

Time 1h30m

Yield 16 pitas, 16 serving(s)

Number Of Ingredients 9

Ingredients

1 cup milk
1/4 cup honey
1/4 cup butter
1 teaspoon salt
1/4 ounce active dry yeast
1/4 cup warm water
1 teaspoon sugar
4 cups flour, divided
1 egg

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.

Nutrition Facts : Calories 172, Fat 4.1, SaturatedFat 2.3, Cholesterol 21.4, Sodium 183.8, Carbohydrate 29.4, Fiber 1, Sugar 4.7, Protein 4.3

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