Lavosh

* Exported from MasterCook *

LAVOSH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Yeast, active, dry 1/4 oz
1 1/2 ts Sugar
1 c Water, warm 115 F
2 tb Water, warm 115 F
3 c Flour, all-purpose
2 oz Butter, melted (1/2 stick)
1 tb Seeds, sesame, white, OR
Onions, chopped
Seeds, poppy

Pour the yeast into a clean, small, shallow bowl.
Add 1 teaspoon of the sugar and 1/4 cup of the warm
water. Let the mixture stand for 2 to 3 minutes, then
stir to dissolve the yeast completely. Place the bowl
in a warm, draft-free place for 5 to 10 minutes or
until the mixture looks foamy and has almost doubled
in volume.

Measure your flour into a mixing bowl, and make a
well in the center of the flour. Pour the yeast
mixture into this center depression, and then add the
remaining water, sugar, and melted butter to the yeast.

Mix the ingredients well with a spoon until a
soft, spongy dough is formed. Cover the bowl loosely
with a warm, damp cloth, and return it to the warm,
draft-free spot until the dough again doubles in
volume, about 45 minutes.

Preheat your oven to 350 F.

When the dough has risen, place it on a lightly
floured surface and divide it into six equal parts.
With a lightly floured rolling pin, roll each part
into a flat round about 1/4 inch thick.

Place 2 or 3 rounds on each of two or three
cookie sheets. Rub the surface of the rounds lightly
with cool water, and sprinkle each with 1/2 teaspoon
sesame seeds, or other topping. The water will
basically help the toppings to adhere to the rounds
when baked.

Bake the rounds in the oven on the bottom rack
for about 20 minutes or until the breads are a pale
golden brown. (Bake breads in "shifts" if oven size
does not allow entire recipe to be baked at once.)

With a spatula, transfer the breads to a wire
rack to cool. Breads will keep several days if stored
in a dry, air-tight place.

Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Willy Coln, Willy Coln's Restaurant,
New Orleans



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