DOUGH FOR THE PIROG
- 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
In a large bowl, combine the yeast, sugar and milk; allow to stand
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
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
you can save time by making it in the bread machine, on dough cycle.