Search
by Ingredient

Oi Naani (Uzbek Home Style Bread)

StarStarStarHalf starEmpty star

Your rating

Oi Naani (Uzbek Home Style Bread)

 

Yield

3 small loaves

Prep

150 min

Cook

20 min

Ready

170 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 ½ cups all-purpose flour
Camera
1 teaspoon salt
Camera
1 package yeast, active dry
Camera
1 ½ cups milk
Camera
1 each eggs
beaten
Camera

Ingredients

Amount Measure Ingredient Features
828 ml all-purpose flour
Camera
5 ml salt
Camera
1 package yeast, active dry
Camera
355 ml milk
Camera
1 each eggs
beaten
Camera

Directions

Combine 1 cup flour, salt and yeast in a large bowl.

Heat milk to hot (125 to 130 degrees) in saucepan, then stir into flour.

Add enough flour to make moderately stiff dough, two and a half to three cups.

Knead 10 minutes.

Let rise, covered in a warm place until doubled in bulk, about 2 hours.

Punch risen dough down and divide into 6 balls.

On 3 lightly greased baking sheets, flatten balls with hands into round pizza shapes 7 or 8 inches in diameter and ¼ inch thick in center, with 1 inch wide raised edges about 1 inch thick.

Using ice pick or head of brad, cover flat center of bread with decorative holes in concentric circles.

Cover loaves in cloth and let stand 10 minutes.

Brush loaves with beaten egg.

Bake at 400℉ (200℃) until browned, 15 to 20 minutes.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 4648% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 645mg 27%
Total Carbohydrate 30g 30%
Dietary Fiber 3g 13%
Sugars g
Protein 33g
Vitamin A 5% Vitamin C 0%
Calcium 13% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe