Recipes > Breads > Individual Loaves

Individual Loaves

Instructions

Make dough according to the recipe for White Bread. Work small pieces of dough into strands a finger long, and take three strands for each loaf. Make small as possible, brush with beaten egg; or sweetened water and sprinkle with poppy seed (mohn). Allow them to rise before setting them in the oven. These are called "Vienna loaves" and are used at weddings, parties and for the Succoth festival in the Succah.

If one-half cake of yeast has been used, the half cake of yeast which is left over, can be kept in good condition several days by rewrapping it in the tinfoil and keeping it in a cool, dry place.

Print

Print recipe/article only

Source

The International Jewish Cook Book (1919).


comments powered by Disqus