By Charles E. White
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Extra info for Granny White's Special Edition Yeast Bread Recipes
Example text
In a large mixing bowl put 2 cups flour and the yeast. Pour in the warm cheese mixture and beat for 3 minutes with mixer flat beater. Stir in the balance of the flour, 1/2 cup at a time, change to a dough hook when the dough becomes too heavy for the flat beater. Drop the cheese bits into the bowl while the mixer is running. Knead for 10 minutes. 54 Granny White Place the dough in a buttered bowl and turn over to coat the ball completely. Cover the bowl with plastic wrap until the dough has risen to twice its size, about 1 hour.
Lay them flat, cover with a towel and let rest. Prepare toppingby mixing all topping ingredients. Set aside. Pat dough into flattened rounds (a little higher in middle). about 3 1/2 inches in diameter. Place on lightly floured board,cover with a dry towel and then a damp towel and let rise until increased by about half in bulk. (half proofed). takes about 30 minutes. Press bottom of small shot glass in center of each bialy, to make deep indentation in bialy. Let rise another 15 minutes. (Do not let them double).
Knead for 8 to 10 mihutes, or until smooth and elastic, adding flour only when necessary. Rinse out the bread bowl, oil lightly, and return the dough to the bowl. Cover with plastic wrap and allow to rise until doubled in volume, approximately 1 and 1/2 hours. Punch down dough and divide into 16 pieces. On a 29 Granny White lightly floured surface, roll each piece under your palms into a cigar shaped rope 6 to 7 inches long. Pinch together the ends of each rope to form an oval shaped loop. Place the ka'kat on lightly oiled baking sheets, at least 1/2 inch apart.