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Name: Lavosh
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 pk Yeast, active, dry 1/4 oz; 1 c Water, warm 115 F; 3 c Flour, all-purpose; 2 tb Poppy seeds; 3 Eggs; 1 16 oz container sour cream; Seeds, poppy; 1 1/2 ts Sugar; Onions, chopped; 2 tb Water, warm 115 F; 2 oz Butter, melted (1/2 stick); 1 tb Seeds, sesame, white, OR; 1 ts Vanilla extract; 2 tb + 3/4 tsp grated lemon zest-; 1/4 c + 2 tb lemon juice - divided; 2 ts Baking Powder; 1 c Confectioners sugar; 1/2 ts Baking soda; 1 c + 1 TB butter or margarine-; 3 c Cake flour; 1 1/3 c Granulated sugar

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INGREDIENTS

1 pk Yeast, active, dry 1/4 oz
1 c Water, warm 115 F
3 c Flour, all-purpose
2 tb Poppy seeds
3 Eggs
1 16 oz container sour cream
Seeds, poppy
1 1/2 ts Sugar
Onions, chopped
2 tb Water, warm 115 F
2 oz Butter, melted (1/2 stick)
1 tb Seeds, sesame, white, OR
1 ts Vanilla extract
2 tb + 3/4 tsp grated lemon zest-
1/4 c + 2 tb lemon juice - divided
2 ts Baking Powder
1 c Confectioners sugar
1/2 ts Baking soda
1 c + 1 TB butter or margarine-
3 c Cake flour
1 1/3 c Granulated sugar

Loaves

INSTRUCTIONS

Pour the yeast into a clean, small, shallow bowl. Add 1 teaspoon of the sugar and 1/4 cup of the warm water. Let the mixture stand for 2 to 3 minutes, then stir to dissolve the yeast completely. Place the bowl in a warm, draft-free place for 5 to 10 minutes or until the mixture looks foamy and has almost doubled in volume. Measure your flour into a mixing bowl, and make a well in the center of the flour. Pour the yeast mixture into this center depression, and then add the remaining water, sugar, and melted butter to the yeast. Mix the ingredients well with a spoon until a soft, spongy dough is formed. Cover the bowl loosely with a warm, damp cloth, and return it to the warm, draft-free spot until the dough again doubles in volume, about 45 minutes. Preheat your oven to 350 F. When the dough has risen, place it on a lightly floured surface and divide it into six equal parts. With a lightly floured rolling pin, roll each part into a flat round about 1/4 inch thick. Place 2 or 3 rounds on each of two or three cookie sheets. Rub the surface of the rounds lightly with cool water, and sprinkle each with 1/2 teaspoon sesame seeds, or other topping. The water will basically help the toppings to adhere to the rounds when baked. Bake the rounds in the oven on the bottom rack for about 20 minutes or until the breads are a pale golden brown. (Bake breads in "shifts" if oven size does not allow entire recipe to be baked at once.) With a spatula, transfer the breads to a wire rack to cool. Breads will keep several days if stored in a dry, air-tight place. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Colns Restaurant, New Orleans

NOTES

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Lavosh

1 pk Yeast, active, dry 1/4 oz
1 c Water, warm 115 F
3 c Flour, all-purpose
2 tb Poppy seeds
3 Eggs
1 16 oz container sour cream
 Seeds, poppy
1 1/2 ts Sugar
 Onions, chopped
2 tb Water, warm 115 F
2 oz Butter, melted (1/2 stick)
1 tb Seeds, sesame, white, OR
1 ts Vanilla extract
2 tb + 3/4 tsp grated lemon zest-
1/4 c + 2 tb lemon juice - divided
2 ts Baking Powder
1 c Confectioners sugar
1/2 ts Baking soda
1 c + 1 TB butter or margarine-
3 c Cake flour
1 1/3 c Granulated sugar

Pour the yeast into a clean, small, shallow bowl. Add 1 teaspoon of  the sugar and 1/4 cup of the warm water. Let the mixture stand for 2 to 3  minutes, then stir to dissolve the yeast completely. Place the bowl in a  warm, draft-free place for 5 to 10 minutes or until the mixture looks foamy  and has almost doubled in volume.         Measure your flour into a mixing bowl, and make a well in the center  of the flour.  Pour the yeast mixture into this center depression, and then  add the remaining water, sugar, and melted butter to the yeast.         Mix the ingredients well with a spoon until a soft, spongy dough is  formed.  Cover the bowl loosely with a warm, damp cloth, and return it to  the warm, draft-free spot until the dough again doubles in volume, about 45  minutes.         Preheat your oven to 350 F.         When the dough has risen, place it on a lightly floured surface and  divide it into six equal parts. With a lightly floured rolling pin, roll  each part into a flat round about 1/4 inch thick.         Place 2 or 3 rounds on each of two or three cookie sheets. Rub the  surface of the rounds lightly with cool water, and sprinkle each with 1/2  teaspoon sesame seeds, or other topping. The water will basically help the  toppings to adhere to the rounds when baked.         Bake the rounds in the oven on the bottom rack for about 20 minutes or  until the breads are a pale golden brown. (Bake breads in "shifts" if oven  size does not allow entire recipe to be baked at once.)         With a spatula, transfer the breads to a wire rack to cool. Breads  will keep several days if stored in a dry, air-tight place.         Source: Great Chefs of New Orleans, Tele-record Productions       :       Box 71112, New Orleans, Louisiana - 1983       :       Chef Willy Coln, Willy Colns Restaurant, New Orleans

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Nutrition

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Serving Size: 1 Loave (491g)
Recipe Makes: 6 Loaves

Calories: 1482
Calories from Fat: 146 (10%)

Amt Per Serving		% DV

	Total Fat 16.3g	22 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 3.7g
Cholesterol 528.8mg		163 %
Sodium 407.8mg		14 %
Potassium 502.5mg		13 %
Total Carbohydrate 287g		84 %
	Dietary Fiber 6.2g	25 %
	Sugars, other 280.9g
Protein 41.7g		60 %
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: 1482

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