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Lean Yeast Dough (Masa de Pan/Vorteig) (P)
Source: "The World of Jewish Cooking," by Gil Marks
Serves: about 18

1 package (about 2-1/2 tsp) active dry yeast or 1 cake fresh yeast
1-1/3 cup warm water (105-110°F for dry yeast, 80-85°F for fresh yeast)
1 tsp. sugar or honey
2 tsp. table salt or 4 tsp kosher salt
4 cups unbleached all-purpose flour (approximately)

Dissolve the yeast in 1/4 cup of the water. Stir in the sugar or honey and let stand until foamy, 5 to 10 minutes.

Using a wooden spoon, an electric mixer, or your hand, add the remaining water, salt, and 2 cups of the flour. Stir in the remaining flour, 1/2 cup at a time, until the mixture holds together.

On a lightly floured surface, knead the dough until smooth and elastic, 5 to 10 minutes.

Place the dough in a greased bowl, turning to coat. Cover with a towel or plastic wrap and let rise until double in bulk, about 1-1/2 hours. (The dough has risen sufficiently when the indentations remain when touched with two fingers.)

Punch down the dough.

Use for Kubaneh (click here for recipe)

Posted by Andi Darnell

Nutritional Info Per Serving: N/A