LEBANESE MOUNTAIN BREAD
This flatbread brings me back to my early childhood when the Syrian lady across the street from my grandmother made it and always gave us some. It's my first food memory. The bread has a unique texture, gorgeous appearance, and fun-to-make technique.
Provided by Chef John
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 9h38m
Yield 8
Number Of Ingredients 7
Steps:
- Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes. Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes. Drizzle in olive oil; add salt and 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour.
- Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to bowl and turn to coat surface with oil.
- Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes. Transfer dough to work surface and knead to remove air bubbles, about 1 minute. Transfer to zip top plastic bag; refrigerate 8 hours or overnight.
- Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8-inch thick.
- Invert a smooth mixing bowl on work surface; lightly flour the bottom. Lightly stretch the dough and place dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it.
- Heat a cast iron skillet over high heat. Flour your hands and carefully remove dough circle from bottom of bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side. Transfer to a dish and cover, using dish inverted over it to allow bread to steam and stay moist and supple.
Nutrition Facts : Calories 47.3 calories, Carbohydrate 6.4 g, Fat 1.9 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 180.9 mg
MOUNTAIN SOFT WHITE BREAD
I tried to make soft white bread in my bread machine, but every recipe I tried didn't rise, or came out too heavy, or wasn't soft enough. I live in the mountains and have some problems with bread rising, but I kept wondering why none of the recipes I tried would work because my cinnamon-raisin bread recipe always comes out perfect. Then I got an idea. Why not try the cinnamon raisin bread and keep out the cinnamons and raisins? Now I make the biggest loaves of soft white bread every time!
Provided by LuciaSM
Categories Breads
Time 3h5m
Yield 1 1.5 lb loaf, 12 serving(s)
Number Of Ingredients 6
Steps:
- 1. Add all ingredients to the pan in the order according to the manual (liquids first, then dry ingredients, then yeast).
- 2. Select "Basic Setting" (Setting 1) but do not allow the Process to go all the way to "Bake". I turn off the machine and remove the dough after the "Rise 2" cycle is complete (dough will be easier to handle if you let it complete "Rise 2").
- OR.
- Use Bread Machine "Home Made" Setting (Setting #11) if you have it and are comfortable using it.
- The Process times are:.
- "Knead 1" - 10 minutes.
- "Rise 1" - 25 minutes.
- "Knead 2" - 15 minutes.
- "Rise 2" - 35 minutes.
- "Rise 3" - 0 minutes.
- "Bake" - 0 minutes.
- Let Machine finish first four Processes ONLY.
- Turn off the machine and remove the dough after the "Rise 2" cycle is complete (dough will be easier to handle if you let it complete "Rise 2").
- 3. Put dough in bread pan. Cover with cloth. Let rise for about another hour, or until dough is about 1 inch above pan.
- 4. Preheat oven to 350 degrees. Put pan in center of oven. Turn oven temp down to 300 degrees. Bake 30 minutes. Let cool on rack for about 15 minutes. Then remove from pan and serve warm with butter or thoroughly cool on rack.
Nutrition Facts : Calories 134.1, Fat 0.5, SaturatedFat 0.1, Sodium 293.2, Carbohydrate 28, Fiber 1.5, Sugar 3.2, Protein 4.2
HIKER'S MOUNTAIN BREAD
This dense bread keeps for weeks when sealed in plastic wrap and stored - have not tried yet but plan to make for weekend camping trip
Provided by sizzlera
Categories Breads
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Combine dry ingredients.
- Combine wet ingredients.
- Mix together.
- Bake in preheated 300° F oven for 1 hour.
Nutrition Facts : Calories 208.6, Fat 1.9, SaturatedFat 0.2, Cholesterol 0.1, Sodium 272.8, Carbohydrate 45.5, Fiber 4.8, Sugar 20, Protein 5.7
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