Leopold Bloom, possibly anticipating a Dublin pub crawl
(from the Ulysses Seen graphic novel)
It all started with Jill's Bloomsday post. Several of us commented that Ulysses would never figure into our reading plans, but the idea of a pub crawl certainly sounded appealing. So this week, four bloggers join forces to take you on a tour of beer, wine, cheese, and bread...our own virtual moveable pub crawl. The tour started Tuesday with a post on beer by Kathy of BermudaOnion. Yesterday Jill at Rhapsody in Books tempted us with cheese, and today I'm baking bread. Tomorrow it's all about wine with Sandy at You've GOTTA Read This!
It's a fact, I love bread. Any grain, any flavor, any shape, any texture. I also love to bake, and our recent cooler temperatures inspired me to pull out my "baking bible" and turn on the oven. For our pub crawl, my focus quickly narrowed to flatbreads, crispbreads, and crackers. There were easily dozens of recipes that would pair well with cheese and a nice glass of wine or a cold craft beer. Eventually I settled on Lavash, an easy-to-make unleavened crispbread.
from King Arthur Flour
3 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon sugar
1/4 cup shortening
1 large egg
1 cup milk (I used whole milk)
1/2 cup sesame seeds, toasted, or a combination of other small seeds (I used chia seeds)
In a large bowl, whisk together the flour, salt and sugar. Cut in shortening. Beat the egg and milk together and stir into flour mixture, mixing well.The dough will be firm. Cover and let it rest for 30 minutes.
Preheat the oven to 375 degrees.
Divide dough into four pieces and roll each to 1/16 inch thickness on the back of a lightly greased sheet pan or on a piece of parchment paper. Brush the lavash with water and sprinkle the tops with seeds. Go over the dough once more, lightly, to press the seeds into the surface.
Bake for 12 to 15 minutes, until browned and crisp. Break into pieces and serve with butter or your favorite spread.
The recipe was simple, but it seemed weird rolling out the dough and baking it on the wrong side of a cookie sheet.
It came out of the oven browned and crisp.
I served the lavash with a Caprese Salad and chilled chardonnay. I wonder what kind of wine Sandy will be serving tomorrow...
This post will be linked to this Saturday’s Weekend Cooking, hosted by Beth Fish Reads. Weekend Cooking is open to anyone who has a food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up over the weekend. You do not have to post on the weekend.