Title: Bobalky
Categories: Ethnic Bread
Yield: 4 Servings
| 1 | tb | Butter |
| 1 | pk | Yeast |
| 2 | tb | Sugar |
| 1/4 | c | Water, lukewarm |
| 2 1/2 | ts | Salt |
| 7 | c | Flour, all purpose, sifted |
| 2 | c | Milk, scalded |
Into a mixing bowl, place butter, sugar, and salt. Add scalded milk; let
cool until lukewarm. Add yeast dissolved in water. Add enough flour to make
a soft elastic dough. Turn onto a floured board and knead. Place in a
greased bowl and let rise until double in bulk (1 to 1 1/2 hours) in a warm
place, free from drafts. Punch dough down with fingertips and let rise
again (about 45 minutes). Toss lightly on floured board, knead, and shape
into a roll (like a pipe) about 1/2 inch in diameter. Place on cookie
sheet. Cut with edge of teaspoon into small pieces and let rise for 10
minutes. Bake at 375-F for 15 minutes or until lightly brown. When cool,
break and place in collander. Pour boiling water over bobalky. Place on
serving dish, mix with poppy seed and melted butter, and serve.
Poppy seed (1/2 cup) should be ground and cooked in 3/4 cup water for
10 minutes. Boil 3 cups milk and 1 cup sugar and mix with poppy seed.
Instead of using sugar in poppy seed mixture, honey may be used,
poured over the bobalky.
If your family is small, divide the above dough into two portions,
bake bobalky from one portion, and a loaf of bread from the other.