1 1/4 cups bread flour
1/4 teaspoon salt
1 1/2 teaspoons ground dry yeast
1 cup warm water (110 degrees F/45 degrees C)
3 cups bread flour
1/4 teaspoon salt
1 teaspoon ground dry yeast
1 cup water (110 degrees F/45 degrees C)
5 tablespoons unsalted butter, chilled
5 pounds whole wheat flour
1 cup butter, melted
3 egg yolks, beaten
1 cup white sugar
1/2 teaspoon dried flower essence
1/2 cup bread crumbs
1 cup chopped almonds
1/2 cup butter, melted
1 cup water (110 degrees F/45 degrees C)
1 cup white sugar
3 eggs
1 teaspoon almond extract
1/4 cup milk
1 1/2 teaspoons salt
1/2 cup flour
1 teaspoon vinegar
1/2 cup water (110 degrees F/45 degrees C)
In a large bowl, stir together 1/4 teaspoon salt and 1 cup flour. Add remaining flour, stirring just until ingredients are all combined. Stir in 1/4 cup sugar, 3 egg yolks, 1 cup water, 1/2 teaspoon almond extract and 1/2 cup milk. Add salt and vinegar.
Place dough in a lightly greased 8x8 inch baking dish and cover with aluminum foil. Bake in preheated oven for 40 minutes. Remove foil while still warm.
Melt butter in a medium saucepan over medium heat. Whisk in egg yolks until smooth. Add water and cook over medium heat, stirring constantly, until thick. Add 1 teaspoon almond extract and cook for 15 minutes. Whisk in yeast and 2 cups of flour to make a soft dough. Stir in water until all ingredients are evenly combined. Let cool for 5 minutes before rolling out dough to fit a 9x13 inch baking pan.
Place 1/2 cup of the chilled dough in each pan. Spread a layer of white bread crumbs and 2 tablespoons almond extract over the bread crumbs. Roll out one inch thicker than pork. Spread another half of the bread crumbs and remaining almond extract over the meat, then sprinkle with remaining bread crumbs. Then layer 2 more layers of bread crumbs over the meat, covering the entire pan. Finish with a layer of coconut flakes and serve with melted butter.