least 1 hour.
YEAST DOUGH:
Sprinkle the yeast
Use recipe for Sourdough Bread Dough (see recipe).
ablespoon oil.
Shape the dough: See Recipe #236785.
Assemble and
ave formed.
*if your dough still feels a little sticky
Dough: Put dough ingredients in bread pan in
br>Stretch one of the dough balls out onto the pan
r not.
When the dough is almost done rising, make
ool.
To Make the Dough: *This recipe calls for instant yeast
e bowl.
Turn the dough onto a lightly floured
il.
Layer the phyllo dough in the pan, brushing each
portion (1/2 recipe) basic cookie dough, 1 cup semisweet
lling until needed.
MAKING THE RAVIOLI DOUGH: Sift flour and salt
nd pulse together. If dough does not readily form into
east and
water into dough by kneading.
Knead
If a greater amount of sugar is used, the rolls will be sweeter.
If a greater amount of shortening is used, the rolls will be richer and more tender.
Not less than 2 or more than 8 tablespoons of sugar or shortening should be used, however, follow general directions for making bread, kneading in a little less flour and permitting the dough to become lighter during each rising process, both after it is shaped and before the rolls are placed in the oven.
Mix flour and salt.
Make a hole in flour and mix in water, making a dough.
Knead for five minutes, cover with wet cloth and refrigerate for an hour.
Heat a flat pan (non stick pans are not good for this as repeated use at high heats with no liquid tends to crack the Teflon) until smoking hot.
Roll out 1/2 a handful of dough into a flat round shape (3mm thick) and put into pan, cooking for 1 minute either side.
Once turned press gently with a towel, until brown.
Repeat and serve!
ut first can of crescent dough into bottom of pan, and
ondairy substitutes.
Follow the recipe for White Bread, but substitute
alf the Masa dough (you need 5 cups dough total) over bottom
t of yeast into the dough.).
Process the mixture until