Food recipes
Pideh
Pideh Ingredients: wheat flour, white, all-purpose, unenriched salt, table sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt leavening agents, yeast, baker's, active dr...
Pideh
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt
seeds, sesame seeds, whole, dried
Directions:
Place the flour, salt, and sugar in a dishpan or large mixing bowl.
Make a well in the center and pour in the milk, butter, yeast, and water.
Mix it all together with your fingers, adding more flour a little at a time, until the dough is easy to handle.
Knead for about 5 minutes, or until the dough is smooth and elastic.
Shape into a ball.
Spread a little oil on the bottom and sides of the bowl.
Add the ball of dough, then turn it over, oiled side up.
Cover and set in a warm spot for an hour or more, until the dough doubles in bulk.
Punch down the risen dough and knead for a minute or so.
Cover and set in a warm spot for an hour, or until the dough doubles in bulk a second time.
Butter two 9- or 10-inch round cake pans and set aside.
After the second rising, punch down the dough and cut in half with a knife.
Roll each half into a ball.
On a floured board, roll out each ball into an 8-inch circle about 1 inch thick.
Place in the prepared pans, brush the tops-with melted butter, and sprinkle with sesame seeds.
Let rise another 30 to 40 minutes, or until doubled in bulk.
Place in a preheated 375F oven and bake about 40 to 45 minutes, or until the bread is golden brown.
Cool on a wire rack before serving.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt
seeds, sesame seeds, whole, dried
Directions:
Place the flour, salt, and sugar in a dishpan or large mixing bowl.
Make a well in the center and pour in the milk, butter, yeast, and water.
Mix it all together with your fingers, adding more flour a little at a time, until the dough is easy to handle.
Knead for about 5 minutes, or until the dough is smooth and elastic.
Shape into a ball.
Spread a little oil on the bottom and sides of the bowl.
Add the ball of dough, then turn it over, oiled side up.
Cover and set in a warm spot for an hour or more, until the dough doubles in bulk.
Punch down the risen dough and knead for a minute or so.
Cover and set in a warm spot for an hour, or until the dough doubles in bulk a second time.
Butter two 9- or 10-inch round cake pans and set aside.
After the second rising, punch down the dough and cut in half with a knife.
Roll each half into a ball.
On a floured board, roll out each ball into an 8-inch circle about 1 inch thick.
Place in the prepared pans, brush the tops-with melted butter, and sprinkle with sesame seeds.
Let rise another 30 to 40 minutes, or until doubled in bulk.
Place in a preheated 375F oven and bake about 40 to 45 minutes, or until the bread is golden brown.
Cool on a wire rack before serving.