Make some dough during this economic downturn: The Armenian bread, dubbed the Frisbee bread, is a recipe for special occasions.
[source: Recipe] :Ingredients:
1 package dry active yeast
1 tablespoon sugar
2¼ cups lukewarm water (110°F to 115°F)
6 cups all-purpose flour
¼ pound unsalted butter, melted
1 tablespoon salt
2 tablespoons white sesame seeds
:How To Cook:
1. Sprinkle the yeast and 1 teaspoon of the sugar into ¼ cup of the lukewarm water in a small, shallow bowl. Let it stand 2 or 3 minutes, then stir to dissolve the yeast completely.
2. Set the bowl aside in a warm, draft-free spot (such as an unlighted oven) for about 5 to 10minutes, or until the mixture almost doubles in volume.
3. Pour the flour into a large mixing bowl and make a well in the center. Pour in the yeast mixture, remaining water, melted butter, remaining sugar and salt.
4. With a large spoon, beat the flour into the liquid ingredients, continuing to beat for as long as 10 minutes, or until a soft, spongy dough is formed. Cover loosely with a kitchen towel and set aside in the warm, draft free spot until the mixture doubles in volume.
5. Preheat the oven to 350°. Place the dough on a lightly floured surface and divide it into 10 equal parts. Roll out each part as thinly as possible into circles, then place 2 or 3 circles on a cookie sheet.
6. Sprinkle lightly with cold water and a few sesame seeds and set the cookie sheet on the floor of the oven. Bake about 20 minutes, or until the bread is a pale golden
brown.
7. Transfer the breads with a wide spatula to a wire cake rack and bake the remaining rounds similarly. The bread will keep several days at room temperature if wrapped securely in foil.
Yield: 10 large rounds
Brian & Jen are sponsoring “Rob-a-palooza” this weekend as it appears Rob’s actually leaving us this time. Pul-leez RSVP for the palooza.
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