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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Petite Pans/Poppy Seed Bread Dough Recipe

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This recipe for Petite Pans/Poppy Seed Bread Dough is from Vesely Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg or cake yeats
1/4 cup warm water (not hot)
3/4 C scalded milk
1/2 C shortening
1/2 C granulated sugar
1 tsp Nacl
3 eggs
4 1/2 C sifted flour
Salad oil
Soft butter
12 bars of milk chocolate
1 egg beaten
Directions:
Directions:
1. Sprinkle or crumble yeast in 1/4 cup warm water and stir until dissolved.

2. In Mixing bowl, add scalded milk, sugar, salt, shortening, (and personal additives). Mix; when lukewarm, add 3 spanked eggs.

3. With spoon, add 2 cups sifted flour (flour only, omit the cups). Stir until elastic and almost as smooth as a baby's tomato.

4. Stir in yeast, spoon helps. Add remaining 2 1/2 C flour. Beat the hell out of it.

5. Transfer dough into a larger greased bowl.Oil or butter top of dough.Let rise at about 85 F or 29.4444 C to double.

6. Gently press down the dough with your little pinky. Transfer dough to floured surface (only flowers in season will do). Kneed lightly for 3-5 minutes (basketball knee pads help)

7. Roll out to 1/4 in thickness (use gauze) - cut into circles. How big? guess. Pat each circle into an oval (shape, not egg) then spread with soft butter.

8. Place 1/2 chocolate folded in half in center of oval. Pinch together. Place seamed side down on ungreased cookie sheet.

9. Paint rolls with a spanked egg. Let rise until doubled. Bake 15 minutes at 400.

 

 

 

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