Bread-Bakers v114.n011.1

Jeff, there is a very good recipe for "Pletsl" in "Inside the Jewish 
Bakery" by Stanley Ginsberg & Norman Berg. I'm from Brooklyn, bake 
professionally, and it's spot on.

Essentially the same dough is used to make bialys, but formed & baked 
differently. You might find the book at your local library but it 
would make a great birthday present for your Mom.

Bonni Brown