200 g flour
2 cooked, baked potato,mashed
1/2 tsp salt
1 package active dry yeast
1 tbsp oil
1 tsp sugar
1 cup milk, lukewarm
1 cup oil, to fry
Directions
Let the yeast grow in 1/2 cup of lukewarm sweetned milk for 10
minutes. Add mixturte to the flour. Add one tablespoon of oil. Add
the mashed potatoes. Add salt. Add as much warm milk as needed to
make a soft bread dough. Work the dough well, for at least 15
minutes, until smooth. On a warm place let it rise for one hour(or
until doubled in bulk) Make little balls from the dough and then
flatten them in your hand by pulling it to the size of a large
saucer. fry then in hot oil. Toppings: Sour cream, or grated cheese,
or Feta cheese with fresh dill and sour cream. Or if you like sweet
toppings, mashed strawberries with whipped cream, or vanilla custard,
or apple sauce,etc. Posted on *Prodigy's Food and Wine Bulletin Board
by Janos Korda (DNPM90C)
Servings: 4 servings
Langos- Hungarian Fried Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Hungarian
The History of Recipes
Historians have proved the existance of recipes far back into distant history, in truth as far back as the Egypt of the Pharoahs, and maybe even further. In practice though, these, early records were just primitive hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a roman called Apicius wrote a few documents which described recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, something we still use today. He also recounts how the cooks of his times made use of a wide range of spices, including many that are still in use today like bay, rue and dill. As our culinary historical trip moves on a few more years we find two books published in the 1300s - one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these are nothing to do with the curry that is familiar to us all today, but rather recipes for the types of food enjoyed by the nobility of those days. In the fifteenth century, people returning from the crusades brought back many new foods and spices from the holy land, including spices such as coriander, parsley, and basil. The introduction of these new tastes prompted a surge in manuscripts on food, most of which are now in private collections. During the succeeding few hundred years, the powerful and wealthy tried to offer the most extravagent banquests, and consequentially chefs and their recipes were greatly in demand. However, it wasn`t until the 1800s that formal cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. By the arrival of the 20th century, cook books were starting to become popular as a result of better eduction, leisure time and being a little richer. |
We hope you enjoy this Langos Hungarian Fried Bread recipe.
