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Name: Lavosh (Armenian Flatbread)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 c Shortening; 1 1/2 ts Salt; 1 c Water; Sesame Seeds To Taste; 3 tb Milk; 1 1/2 ts Active Dry Yeast; 3 lg Eggs; 1/2 ts Salt; 2 c All-purpose flour; 3/4 c milk; 1/4 c Poppy seeds; 1 tb Lemon Peel grated; 1 ts Vanilla extract; 1/2 c Margarine or butter;softened; 1 tb Lemon extract; 1 1/2 c Sugar; 2 ts Baking Powder; 3 c All-Purpose Flour; 1 tb Sugar

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INGREDIENTS

1/4 c Shortening
1 1/2 ts Salt
1 c Water
Sesame Seeds ; To Taste
3 tb Milk
1 1/2 ts Active Dry Yeast
FOR 1 1/2#
3 lg Eggs
1/2 ts Salt
2 c All-purpose flour
3/4 c milk
1/4 c Poppy seeds
1 tb Lemon Peel ; grated
1 ts Vanilla extract
1/2 c Margarine ; or butter;softened
1 tb Lemon extract
1 1/2 c Sugar
2 ts Baking Powder
3 c All-Purpose Flour
1 tb Sugar

Servings

INSTRUCTIONS

For Welbilt/Dak machines add 2 more T water and use 2 tsp yeast for the 1 1/2 lb. For Welbilt machine add 1 T more water for the 1 lb. This recipe produces a thin, semicrisp cracker bread that is popular in Eastern European countries. You can soften the cracker by wrapping it in damp dish towels fro an hour or so. When it is bendable, spread with a curry mayonnaise and add layers of meat, tomato, cucumber, and lettuce sliced paper thin. Roll it up, slice it into 4" wide sandwiches, and you have a fabulous and unusual late-night snack for a card party. Place all ingredients except milk and sesame seeds in bread pan, select Dough setting and press Start. When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Shape dough into a log. Grease 2 baking sheets or pizza pans. Preheat oven to 400 deg F. For 1 1/2 lb: With a sharp knife, divide dough into either 4 pieces for large crackers or 10 pieces for small crackers. For 1 lb: With a sharp knife, divide dough into either 3 pieces for large crackers or 8 pieces fro small crackers. With a rolling pin, roll each piece into a circle that is paper thin. To pick up an move the dough, wrap it around the rolling pin then gently unroll it onto prepared baking sheets or pizza pans. With a fork, prick the surface of each cracker several times. Brush crackers with milk and sprinkle sesame seeds on top. Bake 10 - 12 min until lightly browned. Remove from oven; remove cracker from pan and cool on wire rack. Once crackers have cooled, wrap in foil, and store at room temp. 1 1/2 lb dough yields 4 large or 10 small crackers. 1 lb dough yields 3 large or 8 small crackers. Menu Selection: Dough Entered into MasterCook by Reggie Dwork Recipe by: Bread Machine Magic, Linda Rehberg & Lois Conway Posted to Digest bread-bakers.v097.n081 by Reggie Dwork on Dec 27, 1997

NOTES

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Lavosh (Armenian Flatbread)

1/4 c Shortening
1 1/2 ts Salt
1 c Water
 Sesame Seeds To Taste
3 tb Milk
1 1/2 ts Active Dry Yeast
 FOR 1 1/2#
3 lg Eggs
1/2 ts Salt
2 c All-purpose flour
3/4 c milk
1/4 c Poppy seeds
1 tb Lemon Peel grated
1 ts Vanilla extract
1/2 c Margarine or butter;softened
1 tb Lemon extract
1 1/2 c Sugar
2 ts Baking Powder
3 c All-Purpose Flour
1 tb Sugar

For Welbilt/Dak machines add 2 more T water and use 2 tsp yeast for the 1      1/2    lb. For Welbilt machine add 1 T more water for the 1 lb.    This recipe produces a thin, semicrisp cracker bread that is popular in  Eastern European countries. You can soften the cracker by wrapping it in  damp dish towels fro an hour or so. When it is bendable, spread with a  curry mayonnaise and add layers of meat, tomato, cucumber, and lettuce  sliced paper thin. Roll it up, slice it into 4" wide sandwiches, and you  have a fabulous and unusual late-night snack for a card party.    Place all ingredients except milk and sesame seeds in bread pan, select  Dough setting and press Start.    When dough has risen long enough, the machine will beep. Turn off bread  machine, remove bread pan, and turn out dough onto a lightly floured  countertop or cutting board. Shape dough into a log.    Grease 2 baking sheets or pizza pans. Preheat oven to 400 deg F.    For 1 1/2 lb: With a sharp knife, divide dough into either 4 pieces for  large crackers or       10    pieces for small crackers.    For 1 lb: With a sharp knife, divide dough into either 3 pieces for large  crackers or 8 pieces fro small crackers.    With a rolling pin, roll each piece into a circle that is paper thin. To  pick up an move the dough, wrap it around the rolling pin then gently  unroll it onto prepared baking sheets or pizza pans. With a fork, prick the  surface of each cracker several times. Brush crackers with milk and  sprinkle sesame seeds on top.    Bake 10 - 12 min until lightly browned. Remove from oven; remove cracker  from pan and cool on wire rack. Once crackers have cooled, wrap in foil,  and store at room temp.      1 1/2 lb dough yields 4 large or 10 small crackers. 1 lb dough yields 3  large or 8 small crackers.    Menu Selection: Dough    Entered into MasterCook by Reggie Dwork <reggie@reggie.com>    Recipe by: Bread Machine Magic, Linda Rehberg & Lois Conway    Posted to Digest bread-bakers.v097.n081 by Reggie Dwork <reggie@reggie.com>  on Dec 27, 1997

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Nutrition

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Serving Size: 1 Serving (2868g)
Recipe Makes: 1

Calories: 9250
Calories from Fat: 2823 (31%)

Amt Per Serving		% DV

	Total Fat 313.7g	418 %
	Saturated Fat 74.7g	373 %
	Monounsaturated Fat 135g
	Polyunsanturated Fat 81.2g
Cholesterol 3196.2mg		983 %
Sodium 11890.3mg		410 %
Potassium 3205.1mg		84 %
Total Carbohydrate 1450.2g		427 %
	Dietary Fiber 36.4g	146 %
	Sugars, other 1413.8g
Protein 182.2g		260 %
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Calories per serving: 9250

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