Post by samiam on Apr 3, 2007 11:09:37 GMT -5
I got this recipe from a book called The All New Ultimate Bread Machine Cookbook.
Potato Knishes
3/4 C. water
2 T. vegetable oil
1 extra large egg
1/2 t. salt
2 t. sugar
3 C. bread flour
1½ t. dry yeast
Filling:
2 T. vegetable oil
1½ c. minced onion
1½ c. plain mashed potatoes
salt
ground black pepper
makes 16 knishes
1. prepare filling by combining ingredients in a large mixing bowl. Add salt & pepper to taste. Cover and set aside.
2. Prepare dough. All ingredients should be at room temperature. Liquid ingredients should be approximately 80° F. Add ingredients in the order specified in your bread machine owner's manual.
3. Select manual/dough setting
4. At the end of the program, punch down the dough. Let dough rest 5 minutes.
5. lightly flour work surface. Roll the dough on a lightly floured surface into a long cylinder, 1½ inches in diameter. Cut into 16 pieces. With your fingers, flatten each piece of dough into a 3-inch round. The edges should be thinner, with a puffy 1-inch center. Place a heaping teaspoon of the filling in the center of the dough and gather edges together, pressing to seal. Twist gathered edges to prevent them from opening. Repeat with remaining dough and filling.
6. Preheat oven to 350° F.
7. Place the buns, gathered side down, 1-inch apart on an 18x12-inch baking pan. Lightly brush with vegetable oil. Cover with a clean cloth and let rise in a draft-free place 15 minutes.
8. Bake 15-20 minutes, or until golden brown.
9. Cool on a wire rack. Serve warm.
Note:I usually just use one average-sized onion and chop it fine. Also I've used caramelizes onions before with excellent results. I brush them with melted butter when they come out of the oven to keep the dough soft.
WARNING: THESE ARE ADDICTIVE!!!! ;D ;D ;D ;D ;D
Potato Knishes
3/4 C. water
2 T. vegetable oil
1 extra large egg
1/2 t. salt
2 t. sugar
3 C. bread flour
1½ t. dry yeast
Filling:
2 T. vegetable oil
1½ c. minced onion
1½ c. plain mashed potatoes
salt
ground black pepper
makes 16 knishes
1. prepare filling by combining ingredients in a large mixing bowl. Add salt & pepper to taste. Cover and set aside.
2. Prepare dough. All ingredients should be at room temperature. Liquid ingredients should be approximately 80° F. Add ingredients in the order specified in your bread machine owner's manual.
3. Select manual/dough setting
4. At the end of the program, punch down the dough. Let dough rest 5 minutes.
5. lightly flour work surface. Roll the dough on a lightly floured surface into a long cylinder, 1½ inches in diameter. Cut into 16 pieces. With your fingers, flatten each piece of dough into a 3-inch round. The edges should be thinner, with a puffy 1-inch center. Place a heaping teaspoon of the filling in the center of the dough and gather edges together, pressing to seal. Twist gathered edges to prevent them from opening. Repeat with remaining dough and filling.
6. Preheat oven to 350° F.
7. Place the buns, gathered side down, 1-inch apart on an 18x12-inch baking pan. Lightly brush with vegetable oil. Cover with a clean cloth and let rise in a draft-free place 15 minutes.
8. Bake 15-20 minutes, or until golden brown.
9. Cool on a wire rack. Serve warm.
Note:I usually just use one average-sized onion and chop it fine. Also I've used caramelizes onions before with excellent results. I brush them with melted butter when they come out of the oven to keep the dough soft.
WARNING: THESE ARE ADDICTIVE!!!! ;D ;D ;D ;D ;D
