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Name: Lavosh
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 c Warm water; 1 tb Liquid honey; 2 1/2 tb Active dry yeast; 4 1/2 All purpose flour; 1 1/2 tb Salt; 1 Egg white; lightly beaten; 1/4 c Poppy seeds; Coarse salt

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INGREDIENTS

2 c Warm water
1 tb Liquid honey
2 1/2 tb Active dry yeast
4 1/2 All purpose flour
1 1/2 tb Salt
TOPPING
1 Egg white; lightly beaten
1/4 c Poppy seeds
Coarse salt

Servings

INSTRUCTIONS

In large bowl, whisk warm water with sugar. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in oil and salt. With wooden spoon, briskly stir in 4 cups flour to make a soft dough. Turn out onto lightly floured surface; knead for 8 to 10 minutes, adding enough of the remaining flour to make dough smooth and elastic. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap; let rise in a warm, draft-free spot for about 45 minutes, or until double in bulk. Punch down dough. Divide dough into 8 pieces; roll into balls. Cover and let rest for 10 minutes. Gently stretch or roll each piece into 12 x 8 inch oval. Topping Brush egg white evenly over top; sprinkle evenly with salt and poppy seeds. Back at 400 degrees F for 2 to 3 minutes per side. Let cool. Serve whole or in pieces. Posted to recipelu-digest Volume 01 Number 658 by "Diane Geary." on Jan 31, 1998

NOTES

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Lavosh

2 c Warm water
1 tb Liquid honey
2 1/2 tb Active dry yeast
4 1/2 All purpose flour
1 1/2 tb Salt
 TOPPING
1 Egg white; lightly beaten
1/4 c Poppy seeds
 Coarse salt

In large bowl, whisk warm water with sugar. Sprinkle in yeast; let stand  for 10 minutes or until frothy. Whisk in oil and salt. With wooden spoon,  briskly stir in 4 cups flour to make a soft dough.    Turn out onto lightly floured surface; knead for 8 to 10 minutes, adding  enough of the remaining flour to make dough smooth and elastic. Place in  lightly greased bowl, turning to grease all over. Cover with plastic wrap;  let rise in a warm, draft-free spot for about 45 minutes, or until double  in bulk. Punch down dough.    Divide dough into 8 pieces; roll into balls. Cover and let rest for 10  minutes. Gently stretch or roll each piece into 12 x 8 inch oval.    Topping    Brush egg white evenly over top; sprinkle evenly with salt and poppy seeds.  Back at 400 degrees F for 2 to 3 minutes per side. Let cool. Serve whole or  in pieces.  Posted to recipelu-digest Volume 01 Number 658 by "Diane Geary."  <diane@keyway.net> on Jan 31, 1998

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Nutrition

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Serving Size: 1 Serving (475g)
Recipe Makes: 1 Servings

Calories: 957
Calories from Fat: 232 (24%)

Amt Per Serving		% DV

	Total Fat 25.8g	34 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 10.4g
Cholesterol 0mg		0 %
Sodium 292.2mg		10 %
Potassium 5081.5mg		134 %
Total Carbohydrate 124.5g		37 %
	Dietary Fiber 61.1g	244 %
	Sugars, other 63.4g
Protein 95.1g		136 %
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: 957

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