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Category : Regional Cuisine Recipes
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Oi Naani (Uzbek Home Style Bread) Recipe

3 1/2 c Flour (add up to 1/2 cup

-more if needed) 1 ts Salt

1 pk Yeast

1 1/2 c Milk

1 Egg (beaten)

FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Yield 6 flat loaves Combine 1 cup flour, salt and yeast in a large bowl. Heat milk to hot (125 to 130 degrees) in saucepan, then stir into flour. Add enough flour to make moderately stiff dough, two and a half to three cups. Knead 10 minutes. Let rise, covered in a warm place until doubled in bulk, about 2 hours. Punch risen dough down and divide into 6 balls. On 3 lightly greased baking sheets, flatten balls with hands into round pizza shapes 7 or 8 inches in diameter and 1/4 inch thick in center, with 1 inch wide raised edges about 1 inch thick. Using ice pick or head of brad, cover flat center of bread

with decorative holes in concentric circles. Cover loaves in cloth and let stand 10 minutes. Brush loaves with beaten egg. Bake at 400 degrees until browned, 15 to 20 minutes. Each loaf contains (approx): 311 calories, 436 mg sodium, 40 mg cholesterol, 3 gram fat, 59 grams carbohydrates, 11 grams protein, 0.18 gram fiber. From the Register Guard, 9/2/1992, by Charles Perry (LA Times)

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Recipe of the Day:

(Wed February 20th, 2019)

Banana Nut Bread(Quaker)

1 1/2 c Sifted all-purpose flour

2 ts Baking powder

1/2 ts Soda

1 t Salt

1/2 c Sugar

3/4 c Quaker Oats, uncooked

-- (quick or old-fashioned) 1/3 c Vegetable oil

2 Eggs -- beaten

1/3 c Buttermilk

2/3 c Mashed bananas

1/2 c Chopped nutmeats

Sift together flour, baking powder, soda, salt and sugar into bowl. Stir in oats. Add remaining ingredients; stir only until dry ingredients are moistened. Pour batter into greased 8-1/2" x 4-1/2" x 2-1/2" loaf pan.

Bake in preheated moderate oven (350 F.) 55 to 60 minutes. Cool on wire rack about 10 minutes. Remove from pan; cool thoroughly. Wrap cooled bread and store on day before slicing. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias