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Title: Tejes Kolacs
Categories: Bread Sweetbread
Yield: 12 Servings
| 7/8 | c | Warm water |
| 1 | ts | Salt |
| 1 | Egg yolk or 1/8 cup egg substitute | |
| 1 | tb | Sour cream |
| 2 3/4 | c | Bread flour |
| 2 | tb | Nonfat dry milk |
| 2 | tb | Butter or margarine; cut up in 4 pieces |
| 3 | tb | Sugar |
| 2 | ts | Yeast |
FILLING
1/4 cup sugar 1 ounce bitter chocolate -- grated 1 egg white -- beaten 1 teaspoon butter or margarine -- melted
Combine 1/4 cup of the water,1 Tb of the sugar, and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 min.
Fit processor with steel blade. Measure flour, dry milk, butter, remaining 2 Tb of the sugar and salt into work bowl. Process until blended, about 15 sec.
Add yolk, sour cream and yeast to flour mixture. Process until blended, about 10 sec.
Turn on processor and slowly drizzle enough remaining waterso that dough forms a ball that cleans the sides of the bowl. . Process until ball turns around bowl about 25 times. Turn off processor and let dough rest 1 - 2 minutes.
Turn on processor and add a little bit of water if necessary to make dough soft, smooth and satiny but not sticky. Process until dough turns around processor 15 times.
Turn dough onto lightly floured surface. Shape into ball, knead about 4-5 times, and place in lightly greased bowl, turning to grease all sides. Cover with plastic wrap and let rise in warm place until doubled, about 1 - 1 1/2 hours.
Punch down dough. Roll out onto lightly floured surface into the shape of a rectangle. Brush with melted butter.
FILLING
Mix together beaten egg white, 1/4 cup sugar, and grated chocolate. Spread onto dough. Roll up dough and place in greased bread pan. Let rise in warm place until doubled, about 45 - 50 min.
Heat oven to 375 deg. Bake until done, about 25 - 30 min.
Remove from pan, and let cool on rack.
NOTES : To make in bread machine, place bread ingredients into bread machine in order given. Use dough cycle. When finished, proceed with rolling out dough, spreading filling, etc.
From: Brian Mailman DILL SOURS
3 to 4 pounds pickling cucumbers 6 cloves garlic, halved 1/2 bunch fresh
dill 3-5 dried chile peppers Two pieces of rye bread 4 tbsp.
kosher/pickling salt
Rinse cucumbers. Put the dill, along with spices and peppers (if used) into
the jar.
Stand cucumbers into the jar, sprinkling garlics and salt among them.
Cover jar with rye toast, and add boiling water to cover.
Let stand in a warm place [NOTE: Out of direct sunlight] for a week. You
may wish to taste pickles after 3-4 days. If you're not on a low-sodium
diet (and you're not if you're making these!), the juice makes a refreshing
tonic. Don't worry if the garlic turns blue. It does that sometimes.
Recipe by: Ruth Greenwald
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