Friday, March 28, 2008

Lavosh or Cracker Bread

I use a larger rectangular baking stone so I can bake 2 of the smaller rounds at a time. If you use a stone it will take less time as the stone gets hotter, so start checking it after the first 4 or 5 minutes. These can really puff up, if you don't want them to puff too much, watch them and push them down a bit with an oven mitt after 1-2 minutes, while they are still soft. Make sure they are completely cool before storing if you aren't going to use it all at once, or they'll get soft.

Lavosh/Cracker Bread

2 1/2 cups all-purpose flour
1/2 teaspoon white sugar
1 teaspoon salt
2/3 cup water
1 egg white
2 tablespoons butter, melted

egg wash (1 egg white, 1 Tbsp water, whisked together)
poppy seeds, toasted sesame seeds, etc

If using a baking stone, place it in the oven to preheat at the same time.
Preheat oven to 400 degrees.
In a large bowl, stir together flour, sugar and salt.
Add water, egg white and melted butter; mix well to make a stiff dough.
Knead until dough is smooth, about 5 minutes.
To make approx 8" rounds divide dough into 10 balls.
For larger pizza sized lavosh divide dough into 4 balls.
Roll each ball on lightly floured surface until paper thin. If it is too thick it will be crisp with a softer, chewy middle.
Place on ungreased baking sheet or a baking stone.

If you are going to top it like a pizza, bake as is, but if you are making just cracker bread to go with dips:
You can work herbs into the bread - or - just brush with a bit of egg wash and sprinkle with toasted sesame seeds, poppy seeds or other topping of your choice

Bake one or two at a time in preheated oven until browned, watch it carefully, depending on thickness approx 8 to 12 minutes.
Cool on a wire rack.

Once completely cool, keep in an air tight container until ready to serve.

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