Wednesday, November 19, 2008

Olga's Kitchen Bread




Do you love the bread from Olga's Kitchen? We do, too. I worked at Olga's when I was in high school as a waitress/hostess, and during that time, the Detroit Free Press printed the recipe for the bread. I clipped in out way back then and still have the yellowed recipe 30 years later. It went away with me to college; it survived undergrad, grad school and the 3 moves I've had since graduating. Now I must blog it so I can have it for perpetuity! Did you know that Olga's started out in Birmingham, Michigan?

Olga Bread

1 cup milk
1/4 cup honey
1/4 cup margarine (I use butter)
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water
1 teaspoon sugar
4 cups all-purpose flour, divided
1 egg

Scald milk, remove to large bowl. Add honey, margarine and salt to milk; stir until margarine is melted. Set aside to cool until lukewarm. Combine yeast, warm water and sugar; stir until sugar is dissolved. Set aside.

Add 1 1/2 cups of the flour to lukewarm milk mixture and beat well. Mix in egg and yeast mixture. Add remaining flour, a little at a time, until sticky dough is formed. Turn out on a floured surface; knead about two minutes. Dough will be sticky, but don’t add more flour. Place dough in oiled bowl, turning once to oil whole surface of dough. Cover with plastic wrap and let stand in warm place until doubled in bulk. Punch down dough; divide into 16 equal pieces. Roll each piece to a thin rough circle about 1/8 inch thick and 8-10 inches in diameter.

Heat a large dry skillet over medium-high heat; do not use any oil. Bake 15 seconds, flip and bake about 10 seconds on other side, until mottled brown spots appear. Do not over cook. Cool and store in a plastic bag, use them at once or refrigerate or freeze. Makes 16.

33 comments:

Kathy W said...

My kids are going to love this!

Allison said...

I want a "mom"! where do I find one??

BarbM said...

yay! I've wanted to know how to make that bread since I was a kid!

Maggie said...

I used to love Olga's snackers. I have a feeling I don't want to know what is in them they were so good.

Cheryl said...

Oooooh! I love Olga bread, and so do my kids. If only someone could find out an publish the jff ("just about fat free") version, I would be in heaven. :)

And I think snackers are just the (perhaps day-old) bread brushed with oil sprinkled with seasonings before being cut up and baked.

TeacherPatti said...

Olga's Snackers + their cheese dip = teh awesomez.

Alien Mama said...

I tried the recipe to make small breads to use in home-made "pizza lunchables" for my kids. Worked great. I will not use honey next time as it tasted out of place in a "pizza crust".

Lisa said...

I wanted to say thank you for posting the recipe, I haven't been home to Grand Rapids in many years and miss The Original Olga with the OCC (orange cream cooler). Thanks again it'll go good with my chickpea filling!!

Anonymous said...

the snackers are definately fried...if anyone has the recipe for the spices or butter mix could you post it here? also, i made this bread for the first time today, and it was soooo good! it tastes very similar to the olga bread (the only thing that is different is the texture...i feel as though you need a special flat top to cook it right just like the olgas. other than that, it's amazing! i'm making my second batch today since my dad's coming for a visit :)

Anonymous said...

I remember when they published this recipe. My mom used to make it and I love it!

headweather said...

I've tried making the snackers from this recipe (which I love making on its own) and all I can say for the spice mix for sure is that paprika is definitely a major ingredient.

The cheese spread that goes with the snackers tastes just like a "Swiss Almond Spread" cheese dip I've had from various sources that comes in tubs. However I haven't found a recipe that makes anything quite like it.

Stcijo08 said...

I serve at olga's the snacker's are fried. I do not know the spices but i am trying to figure out what it is. The cheese is a almond swiss cheese spread. if anyone can figure out what the spice or where to get the cheese please post.

NikkiSeidel said...

I found a recipe that had a different dough recipe, it called for egg nog and I'm not sure if that would be good at all!!! BUt it said to cut the raw dough into triangles and lay on a cookie sheet and spread with garlic butter. The recipe called for paprika and seasoning salt, but I know for sure the seasoning at olgas is simple "salad seasoning" you can find it in the spice isle, mostly used in spaghetti salad. I'm going to try it today with this bread recipe!!! THANKS FOR THE RECIPE!!!!!

Anonymous said...

I live in GA now, and I sure have missed Olgas! We're heading back to Illinois in June, but now that I can make it (I used buttermilk rather than milk - delicious!) I can make it all the time! Oh, because I don't have any idea how to make the meat filling, I sliced Polish sausage thin, and I fried and drained it before adding the sliced tomatoes, onions, and a dollup of plain Greek yogurt... YUM! Thanks so much for sharing this recipe!

Tina @ Squirrel Acorns said...

These are awesome! Thanks so much for sharing this recipe! We are Detroiters but live in New England now. This was a great recipe to find. Brings back memories and my kids were devouring them.

Anonymous said...

Just FYI: I worked at Olga's for 4 years in late 90s/early 2000s. The Snackers seasoning is simple "Salad Supreme" you can find in any grocery store.

Erin R. said...

I just ate there this week, I can't wait to try your recipe and make some for the kids lunches.

Anonymous said...

I think the spice for the snackers is Salad Supreme seasoning by McCormick. Give it a try.

Anonymous said...

Bought some Olga Bread from D & W... and bought the McCormick spice. Fried in Canola Oil for just a couple of minutes... YUM! Now... has anyone figured out the swiss almond butter recipe?

Anonymous said...

Do you make then fry in canola?

Anonymous said...

For the swiss almond butter mix can be found at grocery stores. Either buy Kaukauna or Merkts. It tastes just like it.

Anonymous said...

Mine was a fail. When I tried to roll the dough out into circles, they just kept shrinking. And when I put them in the pan they burnt on some parts and were doughy in others. The recipe is probably good...I just am a bad cook I guess!

timmymacdd said...

this recipe works best after the first day.....the bread needs time to solidify a bit....at the restaurant oil is used at the last cooking process but at home after oiling the bread and playing with it there should be plenty of oil already in the mix. Only cook the bread you need cause it needs to be cooked and eaten within 20 minutes or it is not the same.....save the rest to cook tomorrow and it will work best 2-3 days later!(more stretchy too) olgasauce is plain GREEK yogurt you have to get from the specialty grocer. the snackers are hour old bread and fried....then seasoning added right after the deep frier..there is not an oven in olgas besides the lamb cooking thingys....the chease spread is expensive swiss of some type I forgot. there is nothing else added except the spices after the frier. The secret to the dressing.....besides the spices....is the blender.....directly before you add the dressing to the salad it is blended so get air bubbles in it...hence when mixed in the salad a little goes a long long way....if you ever get a nasty tasting salad there it is because the dressing was shaken and not blended. Olga is the best woman on the planet for coming up with her crazy ideas....and she is super duper friendly and take charge type. I have known her for 35 years. She believes in her product so well that she always gives people things they have not tried for free....cause then she has you for life. I started at age 7.....I remember when spinach pie came around....my first piece was free...HAHA....

timmymacdd said...

I am making my double batch today....ha...hence the reason I am reading...the swiss almond cheese is expensive and comes in a big tub, from another company so no olga secret. She just found a great tasting swiss cheese...and never shows anyone the tub it came in....I never paid much attention to the name on the package though....but the price for one little scoop of that cheese mix is about 35-60 cents for the restaurant if not more nowadays. I am pretty sure they might tell you the name of the company if you called them because I don't remember it being a big giant secret. The reason the snackers are so freaking good is that they are fried....and there is actually no such thing as old olga bread at the stores and snackers are so popular that they actually have to cook bread fast just so they can then cut it up and fry it as the snackers fly out the window....the seasoning is paprika, garlic, paprika, paprika.....and is secret....there is no butter added and it is not baked....but if would be more healthy if baked....it just would not pan out for the profits to take the time to bake em.

Anonymous said...

Kaukauna Swiss Almond spreadable cheese is a pretty good ready-made substitute for the one that Olga's serves. I really want the recipe or brand of the seasoning they use. That really makes the whole thing, doesn't it? Also, has anyone tried to bake them crispy instead of frying them?

Maggie said...

Okay, I ordered the Olga bread online and received it today! I tried baking them and then frying them. Frying tastes PERFECT!!! Warm up some canola oil (enough to cover the bottom of the pan around 1/5 inch deep) in a skillet. Make sure the oil is hot (otherwise they'll get soggy). Cut the bread into triangles and put in the oil. Let them go until they're brown, then flip them. As soon as they come out, sprinkle seasoning on them.

I tried paprika, season salt, and garlic. Not perfect.
I tried McCormic's salad seasoning...much closer!!!

Now, to find some gyro meat and make an original olga!!!

Anonymous said...

The salad seasoning is definitely the right seasoning after making them on the hot skillet I fried them with a little oil to brown them up and seasoned them right away and they turned out great, Merkts is a good spread, I tried making one just not the same

Anonymous said...

Has anyone tried this with brown whole wheat flour or white whole wheat flour? What about oatmeal flour (ground oatmeal)? I'm trying to avoid diabetes, but I love bread. The white flour is a no go for me... And the Salad supreme seasoning taste great on just about anything! I don't even use dressing on my salad when I use this seasoning. It's just that flavorful!

Anonymous said...

Can anyone explain why such a cult followed restaurant hadn't been franchised beyond Michigan?!

Barb Barnhard said...

I ask at olga's kitchen it they sell there recipe for the cheese did. They told me they buy it. It is the MERKTS brand of swiss almond cheese spread. Bought some yep this is it. SO YUMMY!! thanks for the recipe for the snackers I will give it a try.I can not wait.

Jennifer Franklin said...

There is an Olga's in Toledo, Ohio. Delicious!

Eliza Twist said...

Thanks for this, I've been fantasizing about my favorite Olga's sandwich for weeks since my mom told me that she was going there for lunch. Tonight's the night....

The Sleepy Flea said...

A long time ago, back in the eighties. We used to have an Olga's Kitchen here in the SF Bay Area. I remember we had one in our mall. After a long day of shopping my mom and aunts would take us kids for lunch there. Really bummed that the no longer have any Olga's in California.