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Olga Bread


This bread is from a restaurant named "Olga's" in Northern CA. This is an excellent bread great for gyro's, chicken, tuna salad or fresh veggie sandwich. The uses are only limited by imagination. This also freezes well.

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  • 1 cup milk
  • 1/4 cup water -- warm 110-115 degrees
  • 1/4 cup honey
  • 1 each egg
  • 4 cups flour
  • 1 teaspoon salt
  • 1 package dry yeast
  • 1/4 cup margarine
  • 1 teaspoon sugar


Adapted from


Step 1

Scald milk. Place scalded milk in a large bowl with honey, margarine, salt. Stir until margarine is melted. Let cool. In a small bowl, combine: sugar, dry yeast and warm water. The yeast should bubble. Add 1-1/2 Cup flour to milk mixture, add eggs, and mix well. Add yeast mixture and 2-1/2 cups flour. Mix until dough is sticky. Knead on a floured board. Place dough in a bowl (oil the top) and cover. Let rise until double in size. Punch down dough and cut into 16 pieces. Form ball with each of the 16 pieces. Roll to 1/8th" thickness, 8-10″ round. In a large skillet (heated) cook for 15 seconds, flip and cook the other side

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