Lechuchyemeniteyeastbread Recipes

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EZEKIEL BREAD I



Ezekiel Bread I image

This is the bread that Ezekiel lived off of while he was in the desert for two years. It is supposed to be nutritionally complete. The recipe calls for grinding your own flour from a variety of grains and dried beans.

Provided by Karin Christian

Categories     Bread     Yeast Bread Recipes

Time 2h15m

Yield 24

Number Of Ingredients 13

2 ½ cups wheat berries
1 ½ cups spelt flour
½ cup barley
½ cup millet
¼ cup dry green lentils
2 tablespoons dry great Northern beans
2 tablespoons dry kidney beans
2 tablespoons dried pinto beans
4 cups warm water (110 degrees F/45 degrees C)
1 cup honey
½ cup olive oil
2 (.25 ounce) packages active dry yeast
2 tablespoons salt

Steps:

  • Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.
  • Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
  • Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan.
  • Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 40 g, Fat 5.4 g, Fiber 5.2 g, Protein 5.8 g, SaturatedFat 0.7 g, Sodium 584.9 mg, Sugar 12.1 g

ELEPHANT EARS



Elephant Ears image

Crispy cinnamon-sugar fried bread confections!

Provided by LEEMA

Categories     Desserts

Time 1h

Yield 15

Number Of Ingredients 9

1 ½ cups milk
1 teaspoon salt
2 tablespoons white sugar
⅜ cup shortening
2 tablespoons active dry yeast
4 cups all-purpose flour
1 quart oil for frying
3 tablespoons ground cinnamon
6 tablespoons white sugar

Steps:

  • In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.
  • Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.
  • In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).
  • Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.
  • Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 35 g, Cholesterol 2 mg, Fat 11.9 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 166.6 mg, Sugar 7.9 g

LEMON ZUCCHINI BREAD



Lemon Zucchini Bread image

I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet.

Provided by REBECITA

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 10

1 ½ cups shredded zucchini
¾ cup white sugar
1 egg
½ cup vegetable oil
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
  • In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
  • Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 25.2 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 164.6 mg, Sugar 12.8 g

LECHUCH (YEMENITE YEAST BREAD)



Lechuch (Yemenite Yeast Bread) image

Spongy lechuch, made of yeast dough, is served with hot soups and with dips. The preparation is simple, and is done in a frying pan rather than an oven. The result is something between a pita and a pancake, which can be dipped in tehina, simply spread with honey, eaten as is or torn up into a hot bone soup. I've always managed to scrounge some off my Yemenite friends, but have grown so addicted to the stuff thought it would be a better idea if I just made it myself. This recipe comes from Ha'aretz.

Provided by Mirj2338

Categories     Breads

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 5

1 kg flour
1 tablespoon dry yeast
1 tablespoon fine salt
2 tablespoons sugar
1 1/2 liters lukewarm water

Steps:

  • Combine all the ingredients with a mixer until you get a smooth batter without lumps.
  • Place the bowl, covered with aluminum foil, in a warm place for about an hour, and allow the batter to rise.
  • Choose a good Teflon frying pan.
  • The frying pan must be cold.
  • Oil very lightly, you can use a spray, place on a high flame and pour in a ladleful of the batter.
  • When the batter begins to bubble (after a minute or a minute and a half), turn the frying pan over onto a dry towel.
  • Keep the lechuch in a pile, back-to-back, face-to-face.
  • Cool the bottom of the frying pan with tap water, and put back on the stove.

LEBANESE THYME BREAD



Lebanese Thyme Bread image

Enjoy a Middle Eastern snack with this recipe for a tasty flat bread, flavoured with thyme and sesame seeds.

Provided by English_Rose

Categories     Breads

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 9

1 tablespoon dried yeast
1 teaspoon sugar
1 1/3 cups warm water
1 1/8 lbs plain flour
1 teaspoon salt
6 tablespoons olive oil
2 teaspoons dried thyme
1 teaspoon dried marjoram
3 tablespoons sesame seeds

Steps:

  • In a small bowl, mix together the yeast sugar and 2-3 tablespoons of the warm water and set aside.
  • Sift the flour into a mixing bowl and add in the salt. Make a well in the centre of the flour and pour in the yeast mixture and the remaining warm water.
  • Knead together until the mixture forms a stiff dough.
  • Knead the dough on a lightly floured surface for 10-15 minutes, adding in a tablespoon of olive oil to the dough to soften it.
  • Wash and dry the mixing bowl and rub with a little of the olive oil. Return the dough to the ball and roll it around the bowl until well oiled. Cover with a clean cloth and set aside in a warm place to rise for 2 hours.
  • Knead the dough again, then divide it into 10 portions.
  • Roll each dough portion between your palms until smooth and round.
  • Using a rolling pin, roll out each portion into a circle. Cover the dough circles and set aside for 20 minutes.
  • Preheat the oven to 450°F Place 2 large baking sheets in the oven to heat up.
  • Brush the tops of each dough circle with a little of the olive oil. Mix the remaining olive oil with the thyme, marjoram and sesame seeds and spread the mixture evenly over the surface of each dough circle.
  • Slide the dough circles onto the hot baking sheets and bake for 8-10 minutes.
  • Remove and cool. Serve.

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