Kasha Salad Recipe




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Kasha Salad Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Kasha Salad

 

Ingredients

1 cup kasha
1 cup peas, cooked
1 cup mushroom, sliced
2 each tomato, medium chopped
1 each cucumber, peeled,chopped
1/2 cup celery, chopped
1/4 cup scallion, chopped
4 tbsp parsley, chopped
2 tbsp pimento, chopped
2 each garlic cloves, crushed
1/2 cup salad oil
1/4 cup vinegar
1/2 tsp salt
4 cup water
1 pepper



 

Preparation

Place kasha in pot of water or chicken bouillon, some
salt and pepper; bring to a boil, cover and reduce
heat. Cook until tender, about 15 minutes. Combine
cooked kasha with remaining ingredients, chill and
serve over a bed of lettuce.

 

 

Servings: 6