member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Misc: Armenian Cracker Bread


    Source of Recipe


    1992 The Los Angeles Times

    List of Ingredients




    1 pk Dry yeast
    1 1/2 c Warm water
    1 t Salt
    2 c All-purpose flour
    2 c Whole wheat flour
    Toasted sesame seeds

    Recipe



    Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough.

    Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter.

    Place, one at a time, on bakingsheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |