| How To Cook: |
|
|
1. Stir together sour cream and water in small saucepan. Heat over low heat until temperature reaches 120° to 130°. Do not boil.
|
2. Combine 2 cups flour, yeast, sugar, salt, and baking soda in large bowl. Spread sour cream mixture evenly over flour mixture with rubber spatula. Stir until well blended.
|
3. Turn out dough onto lightly floured surface. Knead about 5 minutes, adding enough of remaining flour to make dough smooth and elastic.
|
4. Grease large baking sheet. Shape dough into ball; place on prepared sheet. Flatten into 8-inch circle. Brush top with oil.
|
5. Sprinkle with poppy or sesame seeds. Cover dough with clean kitchen towel and let rise in warm place 1 hour or until doubled in bulk.
|
6. Preheat oven to 350°. Bake 22 to 27 minutes or until golden brown. Remove immediately from baking sheet; cool on wire rack.
|
