Sharing a taste of home: Olga Bread

Photo credit: Olga's Kitchen

Photo credit: Olga’s Kitchen

A secret-recipe bread used in side dishes, desserts and an assortment of delectable sandwiches, “Olga Bread” made its debut in 1970 when the doors to Olga’s Kitchen first opened in Birmingham, Mich.

Sweet, soft and delicious can only begin to describe it. And although this recipe still doesn’t do the real thing justice, it does help tide me over between trips home.

The one and only 'Olga' of Olga's Kitchen, posing with my sister and mom

The one and only Olga, posing with my sister and mom

Olga’s Kitchen “Olga Bread”


  • 1 cup milk
  • 1/4 cup honey
  • 1/4 cup margarine
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast (1 pkg.)
  • 1/4 cup warm water
  • 1 teaspoon sugar
  • 4 cups flour, divided
  • 1 egg


  1. Scald milk, remove to large bowl.
  2. Add honey, margarine and salt to milk. Stir until margarine is melted, then set aside to cool until lukewarm.
  3. Combine yeast, warm water and sugar. Stir until sugar is dissolved, and set aside.
  4. Add 1 1/2 cups of the flour to lukewarm milk mixture, and beat well.
  5. Mix in egg and yeast mixture.
  6. Add remaining flour, a little at a time, until sticky dough is formed.
  7. Turn out on a floured surface, knead for about two minutes (dough will be sticky; don’t add more flour).
  8. Place dough in oiled bowl, turning once to oil whole surface of dough.
  9. Cover with plastic wrap and let stand in warm place until doubled in size.
  10. Punch down dough; divide into 16 equal pieces.
  11. Roll each piece to a thin rough circle about 8-10 inches in diameter.
  12. Heat a large dry skillet over medium-high heat; do not use any oil.
  13. Bake 30 seconds, flip and bake about 30 seconds on other side, or until mottled brown spots appear.
  14. Cool and store in a plastic bag.

Here’s a step-by-step look at the process:


Combine all ingredients according to the directions, and you’ll have a super-sticky dough.


Cover with plastic wrap, and set in a warm place to allow the dough to rise for about 20 minutes.


Once it’s doubled in size, punch it down and portion into 16 pieces.


Using an ample amount of flour, roll each portion out while the skillet is heating.


Toss it in the pan, and watch as it begins to bubble and crisp. Flip as soon as mottled brown marks appear.


Our favorite way to eat it is with shredded chicken, mozzarella cheese, roasted tomatoes, romaine lettuce and balsamic dressing. Delicious!


For more of the history on Olga’s Kitchen restaurants (or to find one near you), visit

2 thoughts on “Sharing a taste of home: Olga Bread

  1. This looks delicious–going to print out the recipe–what a great pictorial! Thank you for sharing great tips from Michigan! Love Mom H.


  2. Thanks! Let me know if you end up trying it – a little bit of work, but makes enough for a few meals. And next time you’re in Michigan, we can try the real thing!


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