KURTOS KALACS

20 gram eleszto , kicsi langyos tej. (felfuttatjuk kb 15 perc) egy csuporban

1 Kilo finom liszt
25 deka olvasztott vaj
1/2  kaveskanal so
3 togas, 
1 tojas sarga
4 evokanal cukor
1/2 liter langyos tej
felfuttatott elesztovel osszedolgozzuk.

A lisztet egy talba tesszuk, akkoraba amibe meg is kelhet.
A liszt kozepebe lyukat formalunk es abba tesszuk a tojasokat , felfutatott elesztot, olvasztott vajat es a meleg tejet lassan ontunk hozza, ahogy dolgozzuk a masszat. 

Megkelesszuk ketszer nagyobbra. 

Lisztezett lapitora egy darabkat 1 meteresre nyujtunk. Feltekereskor keresztezzuk az elejet es a veget, hogy forgataskor ne tekeredjen le.

A fat megolajozzuk es feltekerjuk. 

2 tojasfeherjet felverjuk egy kicsit (csak egy kicsit)
A feltekert tesztat tojas feherjevel bekenjuk es raszorjuk a dios cukrot.

En megolajozom ahogy sutom. Jo etvagyat!!!! :)
Sent from my iPad

EDES FONOTT KALACS

hozzávalók / 12 adag

• 50 dkg rétesliszt
• 50 dkg finomliszt (sima finomliszt)
• 5 dkg friss élesztő
• 5 dl tej
• 5 dkg vaj (vagy margarin, olvasztva)
• 10 dkg cukor
• 2 teáskanál só
• 3 db tojás (2 bele, egy a kenéshez)

1.  Cukros, langyos tejbe belemorzsoljuk az élesztőt, és felfuttatjuk.
2. Kelesztőtálba szitáljuk a lisztet, bele a két tojást, sót, cukrot és a felfuttatott élesztőt, az olvasztott vajat, és nagyon jól kidolgozzuk. Duplájára kelesztjük.
3. Amikor megkelt, 6 cipót formálunk belőle, és letakarva újra kelesztjük.
4. A cipókat kb. 50 cm-es rudakra sodorjuk, hármas fonással összefonjuk (aki tud négyes fonást, úgy is lehet, de akkor 8 cipót készítünk).
5. Nagy méretű, 40x28 cm-es, sütőpapírral bélelt tepsibe fektetjük, újra kelesztjük. 
6. Amikor duplájára kelt (megtelt vele a tepsi), felvert tojással megkenjük, és előmelegített sütőben először 3 percig nagy lángon, utána takaréklángon szépre sütjük (kb. 20-25 perc). 

• sütési hőfok: 180°C
• sütési mód: alul-felül sütés
• tepsi mérete: 40x28 c
• 
  

BANANA BREAD

INGREDIENTS

*   3 or 4 ripe bananas, smashed
*   1/3 cup melted butter
*   1 cup sugar (can easily reduce to 3/4 cup)
*   1 egg, beaten
*   1 teaspoon vanilla
*   1 teaspoon baking soda
*   Pinch of salt
*   1 1/2 cups of all-purpose flour
*   Chocolate and butterscotch chips

METHOD

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour and chocolate/butterscotch chips last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

ANADAMA BREAD

2/3 cup water
2 tbsp cornmeal
1 1/2 tsp butter or margarine
2 tbsp molasses
1 1/2 cups flour
1/2 tsp salt
1 tsp bread machine yeast

Measure the ingredients into your bread machine in the order given. Start it using either the delay or regular cycle.
When the bread is done, remove it from the baking pan, and set it on a wire rack for about one hour to cool before slicing.
This recipe makes a small loaf ideal for two or four people.  

MAPLE SYRUP, BACON AND BLUEBERRY BREAD PUDDING

5 cups (600g) stale French bread (6-8 thick slices) cut in 1.5 in cubes
1/2 cup (225g) bacon (15-20 slices
4 large eggs
3 large egg yolk
1 cup (250 ml) half & half 10% cream
1/3 cup (75 ml) maple syrup
2/3 cup (160 ml) butter melted
1 1/2 cups (375 ml) blueberries - fresh or frozen

pre-heat oven to 350F (175 C). Butter a non-stick 8x8 in (22cm) baking pan. Cut stale bread into cubes and set aside. Fry slices of bacon in a pan, let cool and cut into 3/4 inch pieces.
In a large bowl whisk together eggs, egg yolks , cream, butter and maple syrup. Soak cubed stale bread in egg mixture for 10-20 min until bread absorbs egg mixture. Fold in bacon and blueberries.
Pour into buttered baking pan. Bake in a oven for 50-65 minutes until bubbling and golden brown. Serve with a drizzle of maple syrup.

From:  Capital City News, Thursday September20, 2012
Bcblueberry.com

DARAZSFESZEK OTTHONI MODRA

Gyermekkorom egyik kedvenc tesztaja.  Szinte latom a nagy tesztastalat letakarva, ahonnan kigyozik felem a mindent elmoso, mindent bevono fenseges vanilias cukros sult kottesteszta illata. Ami kicsi akarat van bennem az is eltunik. Csak eppen bekukkintok az asztalkendo ala, mondom magamnak, de az  illat es a szep piros, tetejen ropogosra sult felcsavart tesztak latvanya tul sok s gyorsan kiemelek eggyet, s elfutok a haz oldalahoz ahol apro kis darabokra torve, -hogy tovabb tartson az elvezet-, lassan megeszem.  Miutan ferhezmentem en is sokszor megsutom, de soha sem tudom olyan finomra, szajba olvadora sutni mint a nagymamam es edesanyam darazsfeszke.  Nagyon buszke es boldog vagyok mert a kislanyom is megsutotte az elso darazsfeszket es  nagyon finomra sikerult. Ezeket a fenykepeket o keszitette az elso probalkozasarol.  

hozzavalok a tesztahoz :

21/2 dg  (21g; ...tbsp) eleszto

4 -5 evokanal (4 - 5 tbsp) tej

1/2 kg (...cup) liszt

5 db tojassargaja

10 dg (100g; ...cup) cukor

... a keneshez:

25 dg (250g; ...cup) vaj

30 dg (300g; ...cup) cukor

.... a locsolashoz:

1/2 l (2 cup) tej 

1 kanal (1 tbsp) erosen vanilias cukor

Egy cseszebe beleontunk 4 - 5 evokanal langyos tejet egy kiskanal cukrot es az elesztot. Konnyeden osszekavarjuk es hagyjuk hogy az eleszto felfusson. 

A lisztet osszegyurjuk a tojassargakkal, cukorral, felfuttatott elesztovel, ha szukseges meg egy kis tejjel, hogy nyujthato legyen. 

Azonnal kinyujtjuk, 

rakenjuk a cukorral osszekavart

vajat es felsodorjuk:

3 cm szeles csigakra vagjuk,es a tepsibe letakarva megkelesztjuk:

Forro sutobe (160C; 370F) tesszuk es sutes kozben gyakran locsolva raontjuk a vanilias tejet. Mikor szep barnaspiros a teteje kivesszuk, 5 percig allni hagyjuk a tepsibe, utanna tesztastalra rakjuk es egy tiszta konyharuhaval letakarva hulni hagyjuk.

CINNAMON RAISIN BAGUETTES - for BREAD MACHINE

I am always looking for recipes where I can use the bread machine to make the dough.  I found this in our community newspaper, the Ottawa West EMC.  I have not tried yet, but I will soon, and I also will post a picture of the baguette. (-:  

1 cup water
1 tbsp sugar
1 tsp salt
3/4 tsp cinnamon
2 3/4 cups flour
1 1/2 tsp bread machine yeast
3/4 cup raisins
1 egg yolk
2 tbsp water

Place the water, sugar, salt, cinnamon, flour and yeast in the bread machine in the order  given. It's important that the cinnamon doesn't touch the yeast, because it can prevent the yeast from working properly.
Start the bread machine on the dough cycle. Add the raisins when the machine beeps for the addition of ingredients, or during the second kneading if your machine has no indicator.
When the dough cycle has finished, turn it out on a lightly floured surface. Pat the dough down, and cut it into two pieces. Set one portion aside.
Take the other portion and roll it back and forth on a lightly floured surface shaping it into a loaf about 12 inches long and about two inches high. Try to keep it the same thickness throughout.
Set this loaf on a greased baking sheet, leaving room beside it for the next one. With a sharp knife make three or  four diagonal cuts in the top of the loaf about 1/4 inch deep.
Repeat the shaping, cutting with the second dough.
Cover loaves with a damp tea towel and let them rise for 30 minutes or until they have doubled in height. Once the dough has risen, remove the cloth.
Stir the egg yolk and water in a small cup, mixing them well, then brush each loaf with this egg glaze.
Bake at 375 F (190 C) for 20 to 25 minutes. Serve warm or cool on a rack before freezing. Makes two loaves.

BREAD

My friend from Austria visited us last week. While here she baked this healthy bread. 
 It was tasty and also you can make every time different by adding different ingredient.
Have fun with it. 

½ kg wholegrain flower or 12-grain flower

about ½ l warm water

yeast for ½ kg flower

1 tsp salt

mix everything by hand.

You can take nuts, pumpkinseeds, sunflowerseeds, sesam, flaxseeds, bran of wheat

You can take spices you like (fennel.....)

Give dough into buttered form, leave it until it about double size, then put it into oven for about 45 – 50 minutes at 350.

NO KNEAD ROSEMARY GARLIC BREAD

Makes 1 loaf.
3 cups flour
1/4 tsp yeast
1 1/2 tsp salt
1 1/2 cup water
2 cloves garlic, finely chopped
1 spring rosemary, chopped

Combine the flour, yeast, and salt in a large bowl. Stir in the water. Get all the ingredients well combined. The dough will be shaggy and not at all smooth. Top with rosemary and garlic. Cover with plastic wrap and set aside for 18-24 hours. 
After all those hours have passed the dough should be dotted with bubbles. lightly flour the counter top and your hands. Turn out the dough and fold over two or three times, incorporating the rosemary and garlic.
Flour a clean kitchen towel (not terry cloth). Form dough into a round and let rest on the floured cloth. Sprinkle some more flour  on top, cover and set aside in a draft-free warm area for 1-2 hours. Dough will double in size. 
About a half hour before you want to bake your bread preheat the oven to 450 degrees F. Put in a heavy lidded baking dish, like a ceramic or enamel dutch oven or covered Pyrex casserole as you preheate.
When the oven is hot, hot remove the dish. Literally drop in your bread dough from the kitchen towel in the hot dish-carefully. It might not look pretty but this is artisan bread, that's okay.
Bake 30 minutes, covered. Remove lid, bake another 15-30 minutes until loaf is nicely browned. Cool on wire rack before slathering with butter, dripping in olive oil, or serving alongside soup or pasta.

MAPLE PEAR BREAD PUDDING

1 Tbsp (15 ml ) butter
4 eggs
1 c. (250 ml) milk
1/3 c. (75 ml) whipping cream (35%)
1/4 c. (50 ml) maple syrup
1/2 tsp. (2 ml) cinnamon
5 cups (1.25 L) slightly stale bread
1 pear, peeled and diced
1/4 c. (50 ml ) raisins

Butter six 6 oz. ramekins. Set aside.
In a medium bowl, combine the eggs, milk, whipping cream, maple syrup and cinnamon. Whisk to combine.
Add the bread, pear and raisins to the mixture and stir until completely combined. Let sit for a few minutes or until the bread soaks up most of the egg mixture.
Divide among the ramekins, making sure to use all the egg mixture.
Place the ramekins in a shallow baking dish large enough to hold all six.
Place in a preheated 350 F oven. Carefully pour enough boiling water into the baking dish to come about 1/3 way up the edge of the ramekins.
Bake for 35-45 minutes or until puffed and light golden.
Remove from oven. Serve warm with additional maple syrup.

Serves six. Use leftover crusty Italian or French bread. If the crust is to hard be sure to trim it off. 

AVOCADO BANANA BREAD

I did not have time to make it yet but, I think is an excellent breakfast bread. It has only good, healthy, tasty ingredients. I have to make it soon.

2 cups (500 ml) whole wheat flour
1 tbsp (15 ml) baking powder
1/2 tsp sea salt
2 avocados, pureed
2 bananas, mashed
3/4 cup (175 ml) honey
1 tsp (5 ml) vanilla extract

Preheat oven to 350 F (180 C). In a medium bowl, combine flour, baking powder, salt. In a large bowl, combine avocado, banana, honey and vanilla.  Fold dry mixture into the avocado-banana mixture. Once combined, spoon into greased  mini-loaf pans, spreading evenly. Bake for 25-30 minutes or until a toothpick inserted into middle of loaf comes out clean. Let cool then run a knife along the edges and and invert to release.
Make 8 mini loaves. Will keep fresh covered in a container for up to five days. 
Per serving: one mini loaf:
308 cal, 6 g pro, 8 g total fat (1 g saturated fat), 59 g carb, 8 g fibre, 0 mg chol, 249 mg sodium.

EASTER HOT CROSS BUNS

I am always on lookout for recipes with yeast where the dough can be made in the bread machine. I was glad when I saw this and decided to make it for sweet bread.  It came out very good, definitely I will make it again.

1 cup milk
1 egg
1/4 cup white sugar
1/4 cup butter or margarine (use the block margarine, not the soft tub margarine)
1 1/4 tsp salt
3 1/2 cups all purpose flour
1 tsp. cinnamon
1/4 tsp. cloves
1/8 tsp. nutmeg
1 1/4 tsp. bread machine yeast
1/2 cup raisins
1/4 cup mixed candied peel (finely chopped if it's not already in small pieces)

Egg wash:
1 egg yolk beaten with 1 tbsp. cold water until thoroughly blended

Place the milk, egg, sugar, butter, salt and flour in the pan of the bread machine. Put the spices and yeast in opposite corner of the pan.  Cinnamon should be kept away from the yeast as it can affect the rising action. I have an 11 years old bread machine. To avoid the contact between the yeast and spices, I put the spices in when I take out the dough from the machine.  Start the bread machine using the Dough cycle. When the signalsounds to add ingredients, add the candied peel and raisins.
If you have one of the newer machines that automatically adds extras, measure just the raisins into the Extras section. Add the candied peel directly to the flour and stir just enough to dust it with flour.

When the Dough cycle has finished, turn the dough out on a lightly-floured surface. Divide it into 12 equal pieces as follows. With a sharp knife, cut the dough in half. Shape each half into a log 8" - 10" long. Here I stop and place the two logs on the baking sheet for two sweet bread.  Cut each log in half, then cut each of those portions into 3 equal pieces. Shape each piece into a ball, and place it on a greased baking sheet. Using your fingers, flatten each ball to about 1" thick.
Cover with a damp tea towel, and set in a warm place to rise until the buns have doubled in size (40-60 minutes). Whit a sharp knife, cut a cross in the top of each bun, and brush with egg wash.

Bake at 375 F for 14-16 minutes until golden brown. Whit an egg flipper or spatula, lift one bun to check that the bottom is lightly browned. If it isn't, cover the buns with foil to prevent over-browning, and bake them 1-2 minutes longer. When done, cool on a wire rack. Make 12 buns or 1 big or 2 smaller sweet bread.

I used the dough to make sweet bread and it turned out very compact and  heavy.  I didn't like it. I amsure is better as hot cross bun.

COVRIGI CU VANILIE

Ingrediente:
800 g făină,
100 g unt,
o cană cu lapte,
patru linguri zahăr,
o jumătate de linguriţă de sare,
două ouă,
un cub de drojdie,
esenţă de vanilie,
un ou pentru uns. 

Preparare:
1. Se face aluatul, dizolvând mai întâi drojdia cu o lingură de zahăr şi una de făină.
2. Se amestecă apoi ingredientele, mai puţin untul călduţ, care se pune la final. Se lasă la crescut, apoi se frământă câteva minute şi se împarte coca în bucăţi potrivite (de circa 80 g fiecare).
3. Bucăţile de aluat se întind fitil şi se răsucesc, apoi se lipesc la capete, formându-se cercuri. Covrigii se aşază în tavă şi se ung cu ou bătut cu zahăr, apoi se mai lasă 15 minute la crescut.
4. După ce au crescut frumos se coc, iar când sunt rumeniţi se mai ung o dată şi se scot din cuptor.
5. Se pun într-un vas acoperit, ca să rămână pufoşi.

Am pus Turkish Delight in fiecare covrig.
 

CINNAMON ROLLS

125 ml brown sugar
65 ml shortening
1 egg
3 ml vanilla
100 ml milk
375 ml flour
10 ml baking powder
2 ml salt

1.Cream sugar and shortening. Add egg and vanilla.
2.Mix flour, baking powder and salt in a bowl.
3.Add dry ingredients to shortening mixture alternately with the milk.
4.Knead gently on a floured surface
5.Roll out in a rectangle.
6.Melt 30 ml margarine.
7.In a small bowl mix 60 ml white sugar and 9 ml cinnamon.
8.Spread dough with melted margarine using a pastry brush, then
sprinkle with sugar and cinnamon mixture.
9.Roll dough. Cut into slices.
10.Bake at 350F for 15 minutes.
11.Glaze when cooled with 65 ml icing suagr mixed with 8 ml of water.

NO KNEAD BREAD

I did not have any success in making this bread. However, my husband tells me that his colleague brings wonderful and very tasty slices of bread  for lunch to work.

For 1 normal loaf of Country Bread

• 2 cups all-purpose or bread flour
• 1 cup whole-wheat flour
• 1/2 cup any multi-grain mix
• 1/4 tsp dry yeast
• 1 1/4 tsp salt
• 1 5/8 cups of warm water 
•  
• For 1 normal loaf of City Bread

• 3 cups all-purpose or bread flour
• 1/4 tsp dry yeast
• 1 1/4 tsp salt
• 1 5/8 cups of warm water

For 1 larger loaf of Country Bread

• 3 cups all-purpose or bread flour
• 1 cup whole-wheat flour
• 1/2 cup any multi-grain mix
• 1/2 tsp dry yeast
• 1 1/2 tsp salt
• 2 1/4 cups warm water

For 1 larger loaf of City Bread

• 4 cups all-purpose or bread flour
• 1/2 tsp dry yeast
• 1 1/2 tsp salt
• 2 1/4 cups warm water

For baking

1. Preheat oven to 425 degrees.
2. Whisk the dry ingredients together thoroughly. Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total.
3. Cover the bowl with plastic wrap and rest in a warm place for 18 hours. It will double in size, bubble and long gluten strands will form.
4. Knock the dough down and form it into a baking pan. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more. Bake 45 minutes in a preheated oven.

CORN BREAD

Gourmet, November 1993

1 cup yellow cornmeal
1 cup all-purpose flour
1 ½ tsp double-acting baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
1 ¼ cups buttermilk
½ stick (1/4 cup) unsalted butter, melted and cooled
Preheat oven to 450F. Grease a 9-inch square pan generously. In a bowl whisk together the cornmeal, the flour, the baking powder, the baking soda and the salt. In a small bowl whisk together the eggs, the buttermilk, and the butter, add the buttermilk mixture to the cornmeal mixture, and stir the batter until it is just combined. Heat the greased pan in oven for 3 to 5 minutes or until it is very hot, add the butter, spreading evenly, and bake the cornbread in the middle of the oven for 15 min, or until the top is pale golden and the sides begin to pull away from the edges of the pan. Let the corn bread cool for 5 minutes, turn it out onto a rack, and let it cool completely. Cut the cornbread into 9 squares. Makes nine 3 inch squares.

PANETONNE BREAD

A kenyercsinalo geppel kell ezt kesziteni

2 eggs (tojas)
1/4cup milk (tej)
3 tbsp butter or margarine (vaj vagy margarin)
1/3 cup water (viz)
1/2 tsp vanilla
2 3/4 cups flour (liszt)
1/4 cup white sugar (kristalycukor)
1/2 tsp anise seed (anizs mag)
2 tsp bread machine yeast (eleszto)
1/2 cup raisins (mazsola)
1/2 cup candied chopped mixed fruit (aprora vagott cukrozott gyumolcs)

Everything I put in the breadmaker, minus  the raisins and candied mixed fruit.  I set the machine on "dough" (2 hrs). Start, when the machine beeps I put in the raisins and fruits. When the dough is ready, I take it out and place it in a pan. I cover it and leave it for 30-45min to raise again. I I put the owen on 350 F and I bake it 30 min, or a toothpick comes out clean when inserted in the panettone.

KURTOS KALACS TRANSYLVANIAN CHIMNE CAKE

First recipe:







nagyon finom Erdelyi sutemeny

50 dkg liszt
5 dkg cukor
1 tojas
2 dkg eleszto

A hozzavalokat vizzel keplekeny tesztava gyurjuk. 30 percig kelni hagyjuk, majd virsli vastagsagu csikokat siritunk es ezzel a jol megzsirozott sutofat tele tekerjuk. Kezzel kisse osszelapogatjuk. Tetszes szerint lafogathatunk ra orolt diobelet is. Vegul cukros vizzel jol bekenjuk es eleven parazs felett lassan forgatva pirosra sutjuk. A sutofat vekonyabb vegevel tartva a kalacsot lekoppantjuk.
En sutes elott jol megszortam cukorral. Sutes utan lehet orolt dioval, kokuszreszelekkel is megszorni.


Second recipe:

1 kg (2 lb. ) all purpose flour
100 -120 g  (4 - 4 1/2 oz) butter
2 whole eggs + 4 egg yolk
1/2 tsp salt
2 tbsps sugar
50 g  ( 2 oz) yeast
500 ml lukewarm milk
1- 2 lemons zest
1 vanilla sugar or 1/2 tbsp vanilla

Dissolve the sugar in the lukewarm milk and add the yeast. Cover and let stand till the yeast starts to rise.

Beat the egg yolks with the butter and when is slowly add the whole eggs too. Beat till nice creamy. Add the salt.

Sieve the flour in a big bowl and slowly add the egg mixture and the yeast mixture.

Blend together thoroughly. You work the dough till air bubbles appear in the dough, till the dough comes off your hand and the side of the bowl.  Cover with a cloth and put to a warm place to rise.Do not over rise. I let it for around 10 minutes and after I had to keep in the fridge to stop the process.

Divide the dough in small balls.  Take one the rest keep in the fridge if necessary. Roll out the dough in a long, 1/2 inch wide rope. In the mean time heat up the rolling pin, brush it with melted butter (I used coconut oil ) and wrap the dough rope on the pin.

Press together with the fingers so that the edges nearly meet. Also you can roll it, push it to get the edges to meet. Brush with melted butter (coconut oil) and sprinkle with sugar. I rolled it in sugar.

Bake on BBQ, open fire, ... turning constantly. When half cooked brush again with oil and sprinkle with sugar. When is ready you can roll it in cinnamon or coconut or crushed nuts.

Take it off the rolling pin and Bon appetite!!!

Notes: ensure the wood pin is hot ; brush the pin well with oil or butter; Keep the temperature very high, 600 -700 C.







i

CINAMON ROLLS

Darazsfeszek Kanadai modra, az otthoni sokkal jobb.


125 ml brown sugar
65 ml shortening
1 egg
3 ml vanilia
100 ml milk
375 ml flour
10 ml baking powder
2 ml salt

Cream sugar and shortening. Add egg, mix and add vanilla. Mix flour, baking powder and salt together in a bowl. Add dry ingredients to shortening mixture alternately with the milk. Knead gently on a floured surface. Roll out in a rectangle. Melt 30 ml margarine on stove or microwave. In a small bowl mix 60 ml white sugar and 9 ml cinnamon. Spread dough with melted margarine using a pastry brush, then sprinkle with sugar and cinnamon mixture. Roll dough. Cut in slices. Bake at 350F (180C) for 15 min. Glaze when cooled with 65 ml icing sugar mixed with 8 ml of water.

BROWN BREAD

Deborah Langille’s recipe, Halifax

2 cup rolled oats
4 cup boiling water
4 tbs shortening
4 tbs sugar
1 cup molasses
4 tsp salt

Stir together and let stand until cool (1 hr).
Add 2 tsp sugar to 1 Cup warm water. Stirr. Add 2 tbs dry east (2pkg), let stand 10 min. Stirr down and add to bread. Add 10 cup flour ( I use 6 cup white and 4 cup whole wheat). Add 5 cup at first then 1/2 cup at a time thereafther. Knead 100 times. Cover. Let rise until double. Punch down. Divide in to 4 parts. Form in pans. Let rise. Bake at 350 F for 1 hour.