posted by Rusty 08-17-102 9:44 PM
Lavosh Bread
1/2 cup warm water
1 teaspoon yeast
2 teaspoons sugar
1 teaspoon salt
2 tablespoons oil or unsalted butter
4 egg whites
2 1/2 to 3 cups all purpose flour
beaten egg whites
poppy, sesame or caraway seeds
In a bowl, whisk together water and yeast, sugar, let stand for 5 minutes until dissolved add salt, oil and egg whites. Add most of flour to make a soft dough. Knead about five minutes. Let rest ten minutes. Place dough in a greased bowl and cover with plastic. Let rise about 90 minutes.
Gently deflate dough and divide into four portions. Roll each into a circle of 1/8 inch thickness. Place on a lightly greased baking sheet. Brush tops with beaten egg white and sprinkle with seeds, as desired. Prick dough all over.
Bake until golden brown ( 400 F. for about 15 minutes). Serve with dips, pate or cheese. Underbake a bit to use as a sandwich wrap.
Lavosh
(Armenian Cracker)
1 c. all-purpose flour
1 1/2 tsp. sugar
1/2 tsp. soda
1/8 tsp. salt
2 Tbsp. softened butter
6 Tbsp. buttermilk or sour milk
1 egg white, lightly beaten
1 Tbsp. sesame or black
caraway seed, toasted
Preheat oven to 450 degrees. Space racks evenly in oven, with lower rack at least 6 inches from bottom of oven. Grease 2 cookie sheets and dust with flour.
Combine flour, sugar, soda and salt. With pastry blender or 2 knives, cut in butter or margarine until mixture resembles coarse crumbs. Add buttermilk, stirring with fork until dough holds together. Divide in half.
On cookie sheet, roll 1/2 the dough into 10-inch circle. Brush dough with egg white and sprinkle with seed. Bake 6 to 10 minutes and cool on racks.