7 : 1/2 c Glutenous rice powder
5 : 1/2 c Chili powder
5 : 1/2 c Salt
4 : c YEODKIREUM powder
- : - (dried barley sprout malt)
2 : c MEJU powder (soy bean malt)*
8 : 1/3 c Water
9 : oz Brown sugar
1/4 : pt Water
Cinamon : Cinamon
1 : oz Butter
1 : Egg
6 : oz Self raising flour
Oil : Oil for frying
1/2 : c Tepid water
1/2 : Yeast cake
1 : c Milk
4 : c Flour; ( to 5)
1 : ts Salt
1 : c Sugar
4 : tb Butter
1 : ts Grated nutmeg
2 : Eggs
Oil : Oil to fry
14 : 1/8 oz Ground Beef
1 : Old bun
1 : Egg white
1 : Onion
Salt : Salt
Pepper : Pepper
1 : 7/6 oz Butter
1 : 7/6 oz Flour
2 : 1/8 c Broth or water
1 : tb Capers
1 : ts Lemonjuice
1 : Egg yolk
2 : tb Water
1/2 : Salted Herring (if desired)
1 : lb Beef, ground
1 : lb Pork, ground
1 : md Onion, chopped
1/2 : c Bread crumbs, dry
1 : /2 ts Salt
1/4 : ts Pepper
ds : ds Nutmeg, ground
4 : Egg, separated
1 : cn Broth, beef, condensed
1 : c Water
1 : lg Onion, peeled and quartered
1/4 : c Vinegar, cider
1 : tb Sugar
1 : ts Pickling spices, mixed
0: Melt yeast in warm water
1: Set aside
2: Bring milk to boil
3: Add sugar, butter and salt
4: Allow milk to cool slightly
5: Put flour in a large bowl leaving about a tablespoon of it in the measuring cup for hands and make a hole in the center
6: Pour liquid into it
7: Add yeast and egg
8: Start mixing with spoon or paddle, pushing flour from all sides into center
9: Dough will be sticky until flour is absorbed
10: Begin kneading dough in the bowl and then transfer it to a lightly floured board
11: Continue kneading until dough is smooth and elastic, about 20 minutes
12: Place dough in a greased bowl
13: Cover with towel dampened with hot water
14: Set aside in a warm place to rise until bulk has doubled, about 4 hours
15: Punch down in the middle
16: Knead for a few minutes and shape into a round loaf or into individual rolls (see below)
17: Using fingers, rub top with egg yolk and sprinkle with sesame seeds
18: Place in greased baking pans
19: Let rise once more, uncovered, in a warm place, approximately 1 hour
20: Bake in preheated oven at 375 F for 45 minutes
21: Remove from oven; allow to cool 10 minutes before removing bread from pan
22: To Shape Traditional KOULOURA: Divide dough into 3 long ropes
23: Braid together
24: Place braid in a greased tube pan or a large round baking pan
25: Stretch dough to make ends meet
26: Use egg yolk to stick ends together
27: To Shape KOULOURAKIA Rolls: Pinch off pieces of dough
28: Roll on board with the palms of your hands to make a rope 6" long
29: Twist it into a hairpin, coil the ends around each other and stick the tips together with a dab of egg yolk
30: Or coil it like a snake, round and round; or roll into small round balls using the palms of your hands
31: Do not flatten or press down as you roll
32: Source: The Complete Greek Cookbook - by Theresa Karas Yianilos Avenel Books, New York Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www
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