Post by Granny Smith on Mar 26, 2008 22:17:26 GMT -5
Armenian Cracker Bread
contributed by carla
1 c. warm water
1 (1/4 oz.) pkg. dry yeast
1 t. sugar
1/4 c. unsalted butter, melted and cooled to lukewarm
1-1/2 t. salt
1 c. whole wheat flour
1-1/2 to 2 c. unbleached flour, divided
1/4 c. milk
Topping Variations:
Seeded:
1 T. coarse salt
1 T. sesame seeds or poppy seeds
Parmesan Oregano:
1/2 c. freshly grated Parmesan cheese
1/2 t. dried oregano
Cinnamon Sugar:
1 t. ground cinnamon
1/4 c. sugar
1/4 t. ground nutmeg
Pour water into large bowl. Sprinkle yeast and sugar over water. Stir with fork to dissolve yeast. Let stand 5 minutes until mixture is slightly bubbly. Add melted butter, salt, whole wheat flour, and 1 c. of the unbleached flour and beat until smooth. Add enough of the remaining 1/2 to 1 c. unbleached flour to form a stiff dough. Turn dough out onto lightly floured surface and knead 8-10 minutes, or until dough is smooth and elastic. Add additional flour as needed to prevent sticking. Place dough in oiled bowl, turning to coat entire surface. Cover with plastic wrap and towel and let rise until doubled in bulk, about 1 hour.
Preheat oven to 350F. Punch down dough and divide into 4 equal pieces. Using floured rolling pin, roll 1 piece into a 10x14" rectangle. Transfer to baking sheet and brush with milk. Select Topping Variation and sprinkle over dough. Repeat with remaining pieces of dough.
Bake 20 minutes or until golden brown. Remove from oven and cool on baking sheet 10 minutes. Remove and cool on rack. Serve bread whole, breaking off individual pieces.
contributed by carla
1 c. warm water
1 (1/4 oz.) pkg. dry yeast
1 t. sugar
1/4 c. unsalted butter, melted and cooled to lukewarm
1-1/2 t. salt
1 c. whole wheat flour
1-1/2 to 2 c. unbleached flour, divided
1/4 c. milk
Topping Variations:
Seeded:
1 T. coarse salt
1 T. sesame seeds or poppy seeds
Parmesan Oregano:
1/2 c. freshly grated Parmesan cheese
1/2 t. dried oregano
Cinnamon Sugar:
1 t. ground cinnamon
1/4 c. sugar
1/4 t. ground nutmeg
Pour water into large bowl. Sprinkle yeast and sugar over water. Stir with fork to dissolve yeast. Let stand 5 minutes until mixture is slightly bubbly. Add melted butter, salt, whole wheat flour, and 1 c. of the unbleached flour and beat until smooth. Add enough of the remaining 1/2 to 1 c. unbleached flour to form a stiff dough. Turn dough out onto lightly floured surface and knead 8-10 minutes, or until dough is smooth and elastic. Add additional flour as needed to prevent sticking. Place dough in oiled bowl, turning to coat entire surface. Cover with plastic wrap and towel and let rise until doubled in bulk, about 1 hour.
Preheat oven to 350F. Punch down dough and divide into 4 equal pieces. Using floured rolling pin, roll 1 piece into a 10x14" rectangle. Transfer to baking sheet and brush with milk. Select Topping Variation and sprinkle over dough. Repeat with remaining pieces of dough.
Bake 20 minutes or until golden brown. Remove from oven and cool on baking sheet 10 minutes. Remove and cool on rack. Serve bread whole, breaking off individual pieces.