Hungarian salt sticks or kaiser rolls -p1

1 Servings

Ingredients

Quantity Ingredient
¼ cup Warm water (I use bottled, water)
1½ pack Active dry yeast or, equivalent
¾ cup Cold water (I use bottled, water)
2 larges Eggs
2 tablespoons Barley malt syrup (in health, food stores)
2 tablespoons Sugar
2 tablespoons Olive oil
2¼ teaspoon Salt (I use sea salt)
3½ cup Bread flour (fresh, is best) (up to 4)

Directions

In a large bowl, dissolve the yeast in the warm water. Add and combine all the other ingredients except the flour, then add and combine the flour 1 cup at a time until the dough comes away from the sides of the bowl. This should be a firm, non-sticky dough when finished mixing. Turn dough out to a floured work surface and knead, knead, knead - treat it rough. About 15 minutes of hard kneading should produce a very smooth dough. Place the kneaded dough in an oiled bowl (I use olive oil), turning the ball of dough to coat all sides. Cover the bowl with saran wrap and let it rise for 30 minutes in a warm place (it will not rise a great deal). Note: for the rise, I boil a cup of water in the microwave, then place the covered ball of dough in the microwave next to the cup of water. You now have a dough that can be used for Hungarian Salt Sticks. (Add a second rise for 1 hour until the dough doubles in size, and you have a dough which can be used for Kaiser Rolls). Hungarian Salt Sticks: Put the dough on a floured work surface and punch the dough down. Divide into 4 balls, kneading each ball for 1 minute. Cover the 4 balls and let rest for about 15 minutes until they start to puff up. Use a roller to roll out each ball to about ½ inch in thickness, and cut it into 4 triangular (pie shaped) pieces. Then roll out each pie shaped piece (without flour on the work surface) to a length of about 8 to 10 inches (the wide end should be 5 to 6 inches wide). With your fingers, roll-up the pie shaped wedge beginning at the wide end, stretching the ends as you roll. Use a little water on the tip of the wedge to secure it. This should look like a croussant when done - about 7 to 8 inches long. Place the formed stick on a paper plate (tip up), brush lightly with water, and sprinkle with coarse salt. Space the salt sticks on a lightly greased baking sheet and let them rest for 10 to 15 minutes (don't let them rise - just puff up a little). Bake with steam in a 400 degree oven until brown and crusty, Posted to JEWISH-FOOD digest V97 #209 by Nancy Berry <nlberry@...> on Jul 05, 1997

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