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  Added: Oct 09, 2006  •  Visited (894)  •  Print version Print this recipe (27)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Hungarian White Bread
What You Need:
  • 2 teaspoons salt
  • ½ teaspoon fennel seeds
  • 2 tablespoons butter, melted
  • 1½ cups lukewarm water
  • Corn meal
  • 2 packages active dry yeast
  • Pinch of sugar
  • ¼ cup lukewarm water
  • 3½ cups all-purpose flour

  • 1 egg yolk, lightly beaten
  • 2 teaspoons heavy cream
  • 4 teaspoons fennel seeds

  • How To Cook:
    1. Sprinkle the yeast and the pinch of sugar into the ¼ cup of water. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast. Set it in a warm, draft-free place-an unlighted oven-for 2 or 3 minutes, until the solution has begun to bubble and has almost doubled in volume.

    2. Sift the flour into a large mixing bowl and stir into it the sugar, salt and fennel seeds. Make a well in the center and pour in the yeast solution, the melted butter and the 1½ cups of water.

    3. Mix with your hands until the mixture becomes a medium-firm dough. Remove the dough to a lightly floured surface and knead it by pulling it into an oblong shape, folding it end to end, then pressing it down and pushing it forward several times with the heels of your hands.

    4. Turn the mass of dough slightly toward you and repeat the process-folding, pressing and pushing. Continue, sprinkling more flour on the dough and working surface if either becomes sticky, until the dough is smooth and elastic. This usually takes about 10 minutes.

    5. Form the dough into a ball, put it into a lightly buttered bowl, dust the top lightly with flour, cover it with a kitchen towel and set it in a warm, draft-free place-again the unlighted oven is ideal and let it rise for 35 to 45 minutes, or until it has doubled in size and no longer springs back when poked with a finger.

    6. Punch it down, then knead it again for about 5 minutes. Divide it in half and shape each part into a rounded loaf about 6 inches in diameter. Sprinkle corn meal over an ll-by-17-inch jelly-roll pan and place both loaves on it, as far apart as possible.

    7. With a sharp knife, slash a cross ¼ inch deep across the top of each loaf. Cover the loaves with a kitchen towel and set them in the unlighted oven again to rise for ½ hour.

    1. Preheat the oven to 375°F.

    2. In a small mixing bowl, stir the egg yolk into the cream with a fork and, with a pastry brush, coat each loaf with the mixture, then sprinkle it with fennel seeds.

    3. Bake in the middle of the oven for 40 to 45 minutes, or until the loaves are brown.

    To Make: two loaves about 7 inches in diameter
    This recipe is also available in:
    Cuisine » Europe » Hungary
    Main Ingredient » Grains & Cereals » Flour
    Dish » Bread


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