Ingredients
Equipment
Method
- Spray a baking sheet with non-stick spray and place the frozen bread loaves on it. Let sit at room temperature to thaw and rise until doubled in size.
- In a deep-sided skillet or stock pot, bring salted water to a steady boil. There should be enough water to reach halfway up the loaf of bread.
- When the water is boiling, carefully add the thawed, risen loaf. Cover with a lid and boil for about 10 to 12 minutes.
- Using two spoons or tongs, gently flip the loaf without piercing it. Cover and boil the other side for another 10–12 minutes.
- When the loaf feels slightly firm in the center, remove it carefully to a cooling rack placed over a cookie sheet. Poke a few small holes to release steam.
- Let cool for about 20 minutes. Slice and serve warm. To store, freeze slices in resealable bags and reheat by steaming or microwaving when ready to serve.
Notes
Traditionally served with beef goulash or creamy mushroom sauce. You can make several loaves at once and freeze sliced portions for easy reheating — simply steam or microwave before serving.