Bread was always plentiful
Leplushki was one of the children's favorite treats and is still used today.
Take your favorite white yeast bread after it is finished rising and stretch pieces of dough thin. Put into a pan of medium hot oil (about I inch). Fry on each side until golden brown. Serve with butter and jam or butter and brown sugar, or eat plain while still hot. May also use whole wheat bread. Note: Today I see many Mom's using frozen bread dough. While not as good it works.Basic White Bread 1 ¼ cups evaporated milk ¾ cup water Place in a pot and scald. Remove from heat. Add to milk mixture: 1 Tbsp. salt 3 Tbsp. Shortening 3 Tbsp. Sugar Dissolve and cool until lukewarm Mix together: 2 packages yeast (rapid rise or regular) ¾ cup warm water about 110 degrees 1 tsp. Sugar Stir sugar into warm water and add yeast in a small bowl (big enough so yeast doesn’t rise over). Set aside. 7 to 8 cups flour Beat some flour into cooled milk. Add yeast mixture. Mix in enough flour to make dough easy to handle. Put dough on a lightly floured board and knead until smooth and elastic adding small amounts of flour as needed. Do not make the dough stiff from too much flour. It should remain smooth and elastic. Knead about ten minutes. Place in a greased bowl, grease or lightly oil top of dough, and allow to rise until double. Punch dough down and grease again. Cover and allow to rise until double. Shape dough into loaves, fry or you may use the dough rolled out this as crust for piroshki. Bake loaves in 425-degree oven. Bake until loaves are dark golden brown and sound hollow when tapped. Baking time approximately 30 minutes. Remove bread from oven and grease top and all sides of bread with margarine or butter. This makes 2 loaves of bread.
Copyrite@1997 and 2000
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