Greek Bread
One-half pint milk (bare measure), 1 ounce yeast, pinch of flour, 2 eggs, ½ ounce sugar. Ferment 90 degrees F.
Dough
One pound flour, ¼ pound butter, 3½ ounces sugar, ounce ground cinnamon.
Make the above quantities into a very light dough, and allow to lie covered in warm place for 45 minutes. When ready to turn out on to the board, hand up, and pin out to little more than ¼ inch thick. At this stage sprinkle some granulated sugar over the dough, splash with little water, and bring two sides over to meet in the center, so as to entirely enclose the sugar. Pin out again and repeat same operation of adding sugar and folding over. The dough will now require to be pinned out to ¼ inch thick, when it should be cut into strips 2½ inches wide and placed on warmed greased baking sheets. Wash with milk, sprinkle over a good layer of granulated sugar, and place into the prover containing little steam. When ready bake in hot oven, allow to cool, then cut into small square pieces, according to size required.