Armenian Cracker Bread
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INGREDIENTS
- 1 pk Dry yeast
- Toasted sesame seeds
- 1 1/2 c Warm water
- 1 ts Salt
- 2 c All-purpose flour
- 2 c Whole wheat flour
INSTRUCTIONS
Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place. (C) 1992 The Los Angeles Times
NOTES
CB53
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (74g) | ||
| Recipe Makes: 8 | ||
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| Calories: 217 | ||
| Calories from Fat: 8 (4%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.9g | 1 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 399.5mg | 14 % | |
| Potassium 187.3mg | 5 % | |
| Total Carbohydrate 45.8g | 13 % | |
| Dietary Fiber 4.9g | 20 % | |
| Sugars, other 40.9g | ||
| Protein 7.6g | 11 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 217
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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