Helen RandellLavosh Bread
December 4th 2009 06:32
It's that time of year when people are dropping in, you are asked to bring a plate and generally there is increased snackage about the place.
For something a little different, make your own delicious Lavosh bread - perfect to serve with cheese, dips and to nibble on by themselves.
This is another recipe from the notorious Jo Seagar, but fear not gentle reader, she has redeemed herself with accurate cooking times on this one. Jo, if you're listening, I am once again happy to be inspired by your cooking!
Lavosh Bread - makes about 50
1/2 cup wholemeal flour
3 cups plain flour
2 teaspoons salt
2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 egg
1 cup milk
60g butter, melted
Spray some baking trays with oil.
Mix all the ingredients together to form a soft, elastic dough. Knead for approx 5 minutes until really quite elastic. Divide into 8-10 pieces. Roll out each of these then put them through a pasta machine on a fine setting, so that you have long thin sheets. Try to make them thinner than they look here in the pics.
Cut into standard size crispbreads and place on the oven trays. Allow the breads to dry out for 1 hour.
Preheat oven to 180 degrees C. Bake 10-12 minutes until golden, crispy and dry - you should not need to turn. Cool on a wire rack and store in an airtight container.
I made a batch of these with my mum the other day, and we each took some home, as well as giving some to my sister. Mine were all eaten pretty quickly, so now I'm thinking I need to make another lot just for me (and maybe to share with the boy!)
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