Adapted from Food Family and Tradition
Hungarian Kosher Family Recipes and Remembrances
By Lynn Kirsche Shapiro
This dough was developed by Lynn's mother who baked with her mother in Vásárosnamény, Hungary. The dough can be made parve or dairy; the dairy version truly recaptures the flavor of "home"
2 packages active dry yeast
¾ cup sugar, divided
½ cup lukewarm water
1 7/8 cup parve soy or almond milk (or dairy milk)
1 ½ sticks margarine-(or butter) melted and cooled to room temperature
1 teaspoon salt
7 cups unbleached bread flour
In a small bowl, place yeast, 1 Tablespoon of sugar and ½ cup lukewarm water. Whisk to dissolve yeast and sugar. Reserve.
In another small bowl, mix together milk, remaining sugar, margarine, salt and stir to dissolve sugar. Add eggs; mix well
In an 8-qt bowl - place flour. Make well in center and pour in yeast mixture and milk mixture. Mix with large sturdy spoon until dough forms and pulls away from side of bowl.
Turn dough out onto lightly floured board and knead until dough is smooth and satiny, about 5-8 minutes. If too sticky, add more flour as necessary.
Wash and dry the 8 quart bowl and oil lightly. Transfer dough to bowl, turn once so top is oiled. Cover with plastic and let rise in a warm place (85 degrees) until doubled – about 1 ½ hours. Punch down, knead briefly and let rise again until doubled a second time. Turn dough out onto floured board and divide into 4 equal balls and proceed with Cheese Danish recipe.
This dough can be made parve or dairy.
Recipe: Kosher, parve or dairy, breadAdd a comment