The seventeenth Bread Baker's Apprentice challenge (from the book by the same name authored by Peter Reinhart) was Lavash, and is found on pages 178-180.
Lavash is a sort of bread that is more like a cracker, thin and crispy. You don't need any special ingredients, just bread flour, salt, yeast, honey, vegetable oil, water, and whatever topping you desire, i.e. seeds, salt, etc.
My first attempt with it turned out well, was very tasty, and easy enough to make without a lot of fuss. I am eager to make it again so that I can roll the dough even thinner now that I know how it handles, what to expect from it, how it bakes, etc. The edges of my first attempt were nice and crispy, but toward the middle it was a little thicker and while it tasted wonderful, it wasn't as crispy and crackly as the edges. Practice makes perfect, and I intend to practice this one again soon.
The directions show you how to make the crackers a uniform size and shape or instruct you how to break the baked bread into shards. I liked the look of the shards, so I went with that method. We ate it with cheese and also with sweet jalapeno jam, both delightful. While the topping list can be varied, I made mine with toasted sesame seeds and sea salt, a great combination for us.
The directions show you how to make the crackers a uniform size and shape or instruct you how to break the baked bread into shards. I liked the look of the shards, so I went with that method. We ate it with cheese and also with sweet jalapeno jam, both delightful. While the topping list can be varied, I made mine with toasted sesame seeds and sea salt, a great combination for us.
Nancy, Cathy, Jessica, Melissa, Sarah, Di, Leslie, Margaret and I are baking on a slower schedule. If you would like to see their Lavash, click on their names and visit their sites, or you can visit the main group and marvel how they are so far ahead of us. We'll get there...Slow and Steady. Our next challenge: Light Wheat Bread, found on pages 181-182.