In my grandma's day, everybody
> knew that yeast dough had to rise twice before baking. I suspect that is
the
> case with your grandmother's recipe for kolachke.

But my grandmother used to make these with us, and we never let them rise at
all, that's why I can't figure out why the yeast is in them. It's not that
it doesn't say to let it rise, but that when she was "teaching" my dad how
to make it, she never had him let it rise. Just doesn't make sense to me.
Jenn.


> <*lots of these recipes have baking directions that specify "fast oven,"
> "slow oven," "hot oven" and other temperature approximations in use, some
of
> them don't have directions for the actual baking at all, one is a bread
> recipe measured in "spadefuls," and there is a very old and faded sheet of
> handwritten instructions for banking wood and coal fires for best oven
> temperature control>
>
>