Bread

Measurements and weights
1 c flour = 4 oz
1 c sugar = 7 oz
1 c water = 8 oz
1 c oil = 8 oz
1 c eggs(5 lge) 9 oz 1 egg =1.8 oz
1 t baking pdr 3/4 oz
1 c romano 4 oz
1 c feta = 4 oz
33 batches

Dough
weight cost/batch
4 oz yeast 4 oz .55
2 c warm water 16 oz
1 T sugar
pinch salt
1 batch cost
5 eggs 9 oz .30
1 1/2 c sugar 10.5 oz .22
1 1/4 c oil 10 oz .36
20 c flour(5 lb) 80 oz 1.15
2 1/2 c water 20 oz
1 egg beaten ____ ____
149.5 oz 2.58

rolls 2 1/2 oz = 60 roska 1 lb= 9.25
2 oz = 74 1 1/2 lb= 6
1 1/2 oz = 98

Dissolve yeast in warm water(100-110 degrees) with 1 T sugar and pinch of salt.
Cover and allow to bubble(5 min.).

Beat eggs with sugar, add oil, then yeast mixture, gradually add flour and rest of water.
Knead well and allow to rise in a lightly oiled bowl(the one you mixed dough in is ok).
Cover with saran and a towel.
Keep in a warm place and let rise(about 1 hr.)double in seize.
Punch dough–knead 1 or 2 times–return to bowl and let rise again.
With this dough you can make rolls, loaf bread, resiekas, parmaks,

Roskas.
Rolls 1 oz
Bread 1–1 1/2 lb loaf in pan
Resiekas 1/4 oz-5″ 1/2 oz-8″ 3/4 oz-12″ 1 oz-16″
Roska 1–1 1/2 lb
Parmak 12–3 oz strips in 9 x 12 pyrex(oil between strips)