OLGA BREAD

Steps:

• 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.