Olga Bread

Recipe by Ginjalecamino
READY IN: 45mins
YIELD: 16 Olga's




  • Scald milk, remove to large bowl.
  • Add honey, margarine and salt to milk.
  • stir until margarine is melted.
  • Set aside to cool until lukewarm.
  • Combine yeast, warm water and sugar.
  • stir until sugar is dissolved.
  • Set aside.
  • Add 1 1/2 cups of the flour to lukewarm milk mixture and beat well.
  • Mix in egg and yeast mixture.
  • Add remaining flour, a little at a time, until sticky dough is formed.
  • Turn out on a floured surface, knead about two minutes.
  • Dough will be sticky, (but don’t add more flour).
  • Place dough in oiled bowl.
  • Turning once to oil whole surface of dough.
  • Cover with plastic wrap and let stand in warm place until doubled in bulk.
  • Punch down dough; divide into 16 equal pieces.
  • Roll each piece to a thin rough circle about 8-1o inches in diameter.
  • Heat a large dry skillet over medium-high heat; do not use any oil.
  • Bake 15 seconds, flip and bake about 10 seconds on other side, until mottled brown spots appear.
  • Cool and store in a plastic bag.
  • Makes: 16 olgas.