* Exported from MasterCook *
Seasoned Flat Sourdough Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Bread, Flat
Bread, Sourdough,
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
(makes 6 flat breads)
2 C unsweetened sourdough starter
1 1/2 tsp salt
1 Tbl sugar
2 Tbl vegetable oil
2 1/2 C all-purpose flour, or as needed
olive oil
Add salt, sugar and vegetable oil to starter. Mix thoroughly.
Incorporate flour slowly into mixture until stiff. Turn onto floured
board and knead in additional flour as necessary until dough is satiny.
Divide dough into 6 equal parts and shape into balls. Flatten by hand
and place on a lightly floured cloth. Cover and let rise 30 min.
Two cooking methods are offered:
1. Preheat oven to 500 F.
Transfer breads to a baking sheet or stone. Brush with olive
oil. Top with sliced mozzarella cheese, tomato slices, or other
vegetables. Bake 10 min or until bread is browned and cheese
is bubbling.
2. Brush the bread with olive oil, season with herbs, and cook
on a preheated griddle.
-------------So here is the first "recipe". It is probably better
suited for those
who've made bread before:
Dump out 1 cup starter (or more, if you've got it and want more) into a
mixing bowl. Add enough flour so that the mixture is thick and *soupy*;
you
don't want it to congeal into a lump. If you added too much flour, mix
in a
little bit of water, trickling it in SLOWLY.
This is the sponge, let it sit for about 24 hours.
Dump in salt to your liking (I think 1 tbsp is fine, more/less depending
on
personal opinions). While stirring, slowly add flour until it pulls
away
>from the sides. At this point, flour a counter (make a mess!) and
dump it
out and knead. Many ways to knead, many books with advice. 99% of the
methods work, so I'll not go into mine. After 5-10 minutes of kneading,
or
until it feels right (at this point it is like making regular bread!),
form
the dough into a circle, oil it, and put it into a clean bowl (maybe the
same one) to rise. This will take 4-5 hours (starter is a pretty slow
yeast, at least the strain I've got). Punch down, knead a bit, let rest
for
10 minutes, and form loaves or put into a bread pan. I've found that
oiling/buttering/whatever even the non-stick types really will make a
difference. Cook for 10-30 minutes, or until it looks good. Or until
you
can't wait (I've never minded eating "rare" bread dough!).
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* Exported from MasterCook *
Swedish Flat Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Bread, Flat
Bread, "Foreign"
Amount Measure Ingredient -- Preparation Method
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2 cups flour
3/4 cup rye flour
1/4 cup sufar
1/2 ts baking soda
1/2 ts salt
1 stick butter or margerine
1 cup buttermilk
2 tbsp fennel seed
In a bowl, blend flour, sugar, salt and soda. Cut in margarine until
mixture resembles fine crumbs. Stir in buttermilk and add fennel
seeds,
sing a fork, just until mixture holds together. Shape into small
balls and
roll on floured board to make very thin rounds four to five inches in
diameter. Bake on ungreased sheets at 375F five minutes or until
light
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* Exported from MasterCook *
Torta sul Testo
Recipe By : Italian Web Site
Serving Size : 1 Preparation Time :0:00
Categories : Bread Bread, Flat
Bread, Italian
Amount Measure Ingredient -- Preparation Method
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3 3/4 cups flour
2 tsp baking powder
1 tsp salt
1 1/3 cups water
Mix with enough water to form soft dough. Gently kenad until smooth.
Divide into 4 pieces. Roll or stretch each piece until 10-12" round.
Riddle with fork tines. Heat black cast iron pan hot enough so that
flour will darken, but not burn. Place disk in pan and let heat one one
side - then turn it over. Dough is ready when little charred bubbles
form on surface.
Can serve this way or with filler i.e., salami, sauted greens.
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* Exported from MasterCook *
Zaatar Flat Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Bread, Fancy
Bread, Flat Bread, "Foreign"
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup zaatar spices
1/2 tsp kosher salt
2 lemons juice
3/4 cu virgin olive oil
FOR BREAD
1 tbsp yeast
2 cups water
2 tsp sugar
2 tbsp extra virgin olive oil
1 3/4 tsp kosher salt
2 cups flour ap
5 cups bread flour
For topping: Stir zaatar spices, salt lemon juice and olive oil in small
bowl and set aside.
For bread: whisk together yeast, water and sugar. Stir in oil, salt,
all purpose flour and most of bread flour - reserve 1 cup. Mix to form
a soft dough. Knead 8 - 10 minutes add reserve flour as necessary.
Place dough in well greased bowl, cover with plastic and tea towel and
let rise till doubled. OR a long cool rise in refrigerator for several
hours or overnight. Dough keeps for 3 days.
If refrigerated, let assume room temperature. Break off sections of
dough about size of grapefruit. Stretch or roll into irregular slabs.
Let rest 15 minutes, cover with damp tea towel. Smear, spoon or brush
each with some of olive oil zaatar mixture.
Preheat grill to hottest temperature. Lay slabs gently on grill. Cover
for 1-2 minutes, then check to gauge doneness. Allow to bake until tops
begin to brown. Brush with additional topping if desired.
To cook over charcoal grill, watch out for hot spots. Start checking
slabs of dough after just 1 minute to ensure that they are not burning.
Zaatar Spice
2 tsp ground oregano 2 tbsp ground thyme
2 tsp whole dried oregano 2 tsp ground savory
2 tsp ground marjoram ½ tsp whole leaf dried marjoram
1 tbsp sumac (optional) ½ cup sesame seeds
1 ½ tsp kosher salt zest 2 lemons finely minced.
Blend together both oreganos, both thymes, savory, marjoram, sumac,
sesame seeds, salt and lemon zest. Use for zaatar flatbread.
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