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Ingredients
- 1/4 c. Hot water (I use bottled, water)
- 1 1/2 pkt Active dry yeast or possibly, equivalent
- 3/4 c. Cool water (I use bottled, water)
- 2 lrg Large eggs
- 2 Tbsp. Barley malt syrup (in health, food stores)
- 2 Tbsp. Sugar
- 2 Tbsp. Extra virgin olive oil
- 2 1/4 tsp Salt (I use sea salt)
- 3 1/2 c. Bread flour (fresh, is best) (up to 4)
Directions
- In a large bowl, dissolve the yeast in the hot water. Add in and combine all the other ingredients except the flour, then add in and combine the flour 1 c. at a time till the dough comes away from the sides of the bowl. This should be a hard, non-sticky dough when finished mixing. Turn dough out to a floured work surface and knead, knead, knead - treat it rough. About 15 min of hard kneading should produce a very smooth dough. Place the kneaded dough in an oiled bowl (I use extra virgin olive oil), turning the ball of dough to coat all sides. Cover the bowl with saran wrap and let it rise for 30 min in a hot place (it won't rise a great deal).
- Note: for therise, I boil a c. of water in the microwave, then place the covered ball of dough in the microwave next to the c. of water. You now have a dough which can be used for Hungarian Salt Sticks. (Add in a second rise for 1 hour till the dough doubles in size, and you have a dough that 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 min till they start to puff up. Use a roller to roll out each ball to about 1/2 inch in thickness, and cut it into 4 triangular (pie shaped) pcs. 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 min
- (do not let them rise - just puff up a little). Bake with steam in a 400 degree oven till brown and crusty,
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