Austrian - Hungarian bread

Ingredients for Austrian - Hungarian bread

Instructions for Austrian - Hungarian bread

To prepare the Austrian - Hungarian bread recipe, please follow these instructions:

The yeast is crushed and stirred with ½ dl of the 35 degree warm cream. The sugar is added. Leave yeast mixture to stand for approx. 15 minutes until it hurts happily.

Now add the rest of the cream leaned to 35 degrees, the battered egg, it melted butter, salt and flour.

The dough is pelted together until it is smooth and smooth and leaves tables and hands. The finished dough should be quite soft. The dough is set for raising a loose place for approx. 1 ½ hour. The dough is thrown down and shaped into a large flatbread - or to two small ones.

Divide the dough into 3 or 6 equal portions and roll these into long thin bars. Merge these loosely together three and three and fold the ends under the brackets before the loaves are put into adherence on a greased baking sheet. Let the bread add about 30 minutes.

Brush with coiled egg and baked in a 225 degree hot oven for approx. 30 minutes.