Directions: |
Directions:In a small bowl, combine water, yeast and 1 teaspoon sugar.
Stir to dissolve yeast and set aside.
In a large bowl, stir together 1-1/2 cups of the flour, 2 tablespoons sugar and the 1/2 teaspoon of salt.
Make a well in the center and stir in the egg.
In a saucepan, heat milk (120 to 130 degrees).
Stir into flour mixture.
Add 2 tablespoons melted margarine plus cooking oil and mix.
Stir in yeast mixture.
Stir in as much remaining flour as possible.
Turn dough out onto a lightly floured surface.
Knead in remaining flour to make a moderately stiff dough that is smooth and elastic.
Place in a greased bowl - turning once to grease surface.
Cover and let rise until double in size approximately one hour.
Cook potatoes until tender.
Drain, add cheese, 2 tablespoons of margarine and 1/4 teaspoon of salt. Mash until smooth. Set aside.
When dough has reached double in size, punch down and turn out onto a lightly floured surface.
Divide in half and let stand for 10 minutes.
Roll one dough portion into a 12" x 15" rectangle.
Transfer to a lightly greased cookie sheet.
Spread filling to one inch of the edges.
Roll second dough portion into a 12" x 15" rectangle and place over filling.
Pinch edges to seal.
Use a fork to prick dough every few inches to let the steam escape.
Bake at 400 degrees for approximately 25 minutes or until golden brown.
Remove from oven and brush with 1 tablespoon of melted margarine, butter or *olive oil infused with minced garlic.
Cut into squares and serve warm or cool.
Makes 24 - 30 portions.
This bread is excellent as a meal, as an appetizer, served with stew or soup. |
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