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Catholic Recipe: Hungarian White Bread

    INGREDIENTS

  • 2 pkgs active dry yeast
  • 2 cups warm water ( 110 to 115 F)
  • 6 to 7 cups sifted all purpose flour
  • 3 tbsp sugar
  • 2 tsp salt
  • 2 tbsp salad oil
  • 1/4 tsp anise
  • 1/2 tsp fennel
  • Details

  • Yield: 2 round loaves
  • Prep Time: 3 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Hungary

A delicious bread that can be served on any occasion.

DIRECTIONS

Sprinkle yeast on warm water. Stir to dissolve. Blend in 3 cups flour, sugar, salt, oil, and the herbs. Beat with electric mixer on medium speed about 2 minutes, scraping bowl often, or until the batter is smoth. Or, if you prefer, beat with a wooden spoon for about 100 strokes. Add enough remaining flour, a little at a time, first with a wooden spoon and then with hands to make a dough that leaves the sides of the bowl. Turn onto a lightly floured board. Let rest 10 minutes. Then knead until dough is smooth and elastic (little bubbles will show beneath surface). Place in lightly greased bowl. Turn dough over to grease top. Cover with a clean towel and let rise in a warm place free from drafts until doubled, about 45 minutes to one hour. Punch dough down, turn over in bowl, cover and let rise 15 minutes more. Turn out onto board, divide in half, and shape into 2 round loaves. Cover and let rest 10 minutes. Cut 3 or 4 slits 1/8 inch deep on top of each loaf. Place on opposites corners of a greased 15 1/2 x 12" baking sheet. Cover and let rise until almost doubled, about 40 to 50 minutes. Bake in a hot oven (400 F) 30 to 40 minutes or until well browned. Remove from baking sheets and cool completely on wire racks.

***If you like a soft crust, brush tops and sides of loaves, while hot, with butter.

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