DOUGH FOR THE PIROG

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 pkg active dry yeast
  • 2 teaspoons sugar
  • 2/3 cup luke warm milk
  • 2 sticks unsalted butter, melted and cooled to luke warm
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 3 1/4 to 3 3/4 cups unbleached all purpose flour

Directions

  • In a large bowl, combine the yeast, sugar and milk; allow to stand
  • until
  • faomy, about 5 minutes
  • Add teh butter,. salt and egg to the yeast mizture and mix well
  • with a wooden spoon.
  • C. Stir in 3/ 1/4 cups flour, 1 cup at a time, stirring well after
  • each addition.
  • Transfer dough to a floured surface and knead gently until have a
  • rather loose dough*, about 3 mintues, adding just enough of the
  • remaining flour to prevent sticking. Shape into a ball, cover with a linenen
  • or cotton (not terry cloth) towel and allow to stand for 10 mi nutes.
  • The dough is now ready to use. You can refrigerate it for up to 24
  • hours.
  • you can save time by making it in the bread machine, on dough cycle.

Notes

This is a great, easy, non risihng yeast dough that produces something bewteen yeast dough and short pastry. It is well known to every working Russian woman. In theory, anyway.

Categories: Misc. Bread 
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