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1
Put the first four 6 ingredients into the mixing bowl and mix for 2-3 minutes.
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2
Add the remaining ingredients in order except the reserve flour and egg for wash.
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3
It will be sticky but keep going. Beat this on medium speed until well blended.
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4
Now add another cup of the reserve flour or as much as needed to make a dough that is still very sticky but pulling away from the bowl and blades if pushed.
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5
Beat this for 6-8 minutes. Remember you want it stringy and sticky.
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6
Now add a bit, tablespoon at a time sprinkling as it mixes, of the reserve flour until it will come out with ease. Yeah, sticky but not too bad. The idea is don't add any more flour than ABSOLUTELY needed to handle the dough.
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7
Lightly sprinkle flour on the counter or board pour the dough into it and knead two to three turns. You are just covering this sticky dough so you can make a ball and pick it up.
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8
Now place in a oil sprayed bowl, cover with a linen, and rise until doubled.
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9
Punch the dough down and turn onto a lightly oiled board or counter top and knead down a couple of turns. Do not add any flour.
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10
Divide the dough into two pieces and make a ball of each.
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11
Place these into two sprayed deep dish pyrex pie plates, cover with your linen, and rise until doubled.
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12
With a very sharp knife cut slices, in a tic-tac-toe pattern, through the skin only of the dough. Not too deep just cut the skin these cuts will open and make a nice presentation. Another option is to use an egg wash. You have worked so hard on this treasure.
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13
Place in a preheated 375u00b0F oven for an hour or until very hollow sounding when thumped.
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14
Serve slightly warm with butter and jam and later slices with fried cabbages and potatoes. It also works well with a nice robust barley soup or even a light bisque.
