Kenyer Teszta (bread Dough)
Hungarian Bread Is More Substantial Than It’s North American Counterpart. It’s Kneaded Until Very Elastic & The Gluten Forms Long Strings Around The Bubbles Of Gas. This Gives The Bread A Coarser Texture.
3 Cups Luke Warm Water
1 Tsp Dry Yeast
6 Cups Flour
2 Tbsp Caraway Seeds
2 Tsp Salt
Place 1 Cup Of Water, 2 Tablespoons Of The Flour & The Yeast In A Large Bowl. Let Rise In A Warm Place Until Foamy, About 30 – 45 Minutes. You May Speed Up This Process By The Bowl Into A Container Of Warm Water.
If You Have Mixer With A Dough Hook, You May Use It To Mix The Dough; If Not, Using An Electric Mixer For Part Of The Process Certainly Helps.
Add The Remaining Water, Caraway Seeds, Salt & Half Of The Flour. Beat Until Smooth & It Comes Free Of The Bowl.
Place The Remaining Flour On A Board, Add The Soft Dough & Knead In The Remaining Flour. Continue To Knead Until Smooth.
Shape Into Long Or Round Loaves. Flour Lightly & Place On A Cookie Sheet & Let It Rise To Double It’s Bulk, Covered, In A Warm Draft-free Corner.
Lightly Brush With Water & Bake In A Preheated Oven At 400°f For 15 Minutes.
Reduce Oven Temperature To 350°f & Continue Baking Until Golden Brown, 30 – 40 Minutes.
Cool To Room Temperature Before Slicing.
This Recipe Makes A Double-size Loaf Or Two Singles.