Title: Strudel dough***cmkd93f
 Categories: Desserts, Ethnic, Jewish
      Yield: 12 Servings
 
      4 c  Flour, (preferably bread flo
      2 ts Salt
      2 ea Large eggs
  2 1/2 c  Water
      8 tb Butter (unsalted), melted
      1 ts White vinegar or lemon juice
      1 x  Strained (optional)
 
  Sift the flour and salt onto a board or into a large bowl. Make a
  well in the center. Lightly beat the eggs with a fork, then beat in
  the water and half of the melted butter. Add the vinegar or lemon
  juice, if desired. Pour the egg mixture into the well in the flour.
  Stir until all of the flour is incorporated into the egg mixture and
  the dough is smooth. On a floured board, knead the dough for at LEAST
  10 minutes; or until it is smooth, shiny and blistered on the
  surface. Brush the dough generously with melted butter, place it in a
  bowl, cover it with plastic wrap and let it rest for 30 minutes.
  Cover a large table completely with a floured cloth. Place the dough
  in the center of the cloth and, working in all directions, roll out
  the dough as thin as possible. Spread a little melted butter over the
  dough, and stretch it with your hands--CAREFULLY working all around
  the table to avoid tearing the dough--until it is very thin and almost
  transparent. As you stretch, brush the dough with more butter as
  necessary. Cut off any thick edges, then let the dough rest for about
  15 minutes before using it. NOTE: The 2 lbs of dough produced by this
  recipe can be stretched into a sheet about 6 feet square--enough for
  two 3-foot strudels. Any excess dough can be       restretched. With
  practice in stretching the dough,       you may be able to make a
  6-foot square out of 1 pound of dough.
    GOOD LUCK!!!