---------- Recipe via Meal-Master (tm) v8.04
  
       Title: BOBALKY
  Categories: Ethnic, Breads
       Yield: 4 servings
  
       1 tb Butter
       1 pk Yeast
       2 tb Sugar
     1/4 c  Water, lukewarm
   2 1/2 ts Salt
       7 c  Flour, all purpose, sifted
       2 c  Milk, scalded
  
   Into a mixing bowl, place butter, sugar, and salt. Add
   scalded milk; let cool until lukewarm. Add yeast
   dissolved in water. Add enough flour to make a soft
   elastic dough. Turn onto a floured board and knead.
   Place in a greased bowl and let rise until double in
   bulk (1 to 1 1/2 hours) in a warm place, free from
   drafts. Punch dough down with fingertips and let rise
   again (about 45 minutes). Toss lightly on floured
   board, knead, and shape into a roll (like a pipe)
   about 1/2 inch in diameter. Place on cookie sheet. Cut
   with edge of teaspoon into small pieces and let rise
   for 10 minutes. Bake at 375-F for 15 minutes or until
   lightly brown. When cool, break and place in
   collander. Pour boiling water over bobalky. Place on
   serving dish, mix with poppy seed and melted butter,
   and serve.
        Poppy seed (1/2 cup) should be ground and cooked
   in 3/4 cup water for 10 minutes. Boil 3 cups milk and
   1 cup sugar and mix with poppy seed.
        Instead of using sugar in poppy seed mixture,
   honey may be used, poured over the bobalky.
        If your family is small, divide the above dough
   into two portions, bake bobalky from one portion, and
   a loaf of bread from the other.
  
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