Unleavend Bread Flat Bread

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=90 BGCOLOR="#6699CC" TEXT="#080000" background="42fb85a3.jpg"> <div> <FONT SIZE="4" COLOR="#000000" FACE="Arial" >OkEatMe</FONT><B>    </B><B> |     </B><A HREF="index.htm" TARGET="_top" TITLE="OkEatMe"><B>home</B></A><B>      </B>back to  <A HREF="breads.htm" TARGET="_top" TITLE="Breads Muffins Stuffings"><B>Breads Muffins Stuffings</B></A></div> <DIV ALIGN="LEFT"></DIV> <div> <A HREF="free_recipes.htm" TARGET="_top" TITLE="Free Recipes">Free Recipes</A>   |   <A HREF="recycling_directory.htm" TARGET="_top" TITLE="Recycling Directory">Recycling Directory</A>   |   <A HREF="help_tips_fun.htm" TARGET="_top" TITLE="Help Tips Fun">Help Tips Fun</A>   |   <A HREF="contact_us.htm" TARGET="_top" TITLE="Contact Us">Contact Us</A></div> <div> </div> </td> </tr><tr> <td valign="top" width=250 BGCOLOR="#BBBBBB" TEXT="#080000" background="431fa043.gif"> <div> <A HREF="cinnamon_buns.htm" TARGET="_top" TITLE="Cinnamon Buns">Cinnamon Buns</A></div> <div> <B>Unleavend Bread Flat Bread</B></div> <div> <A HREF="baked_babka.htm" TARGET="_top" TITLE="Baked Babka">Baked Babka</A></div> <div> <A HREF="wild_pumpkin_bread.htm" TARGET="_top" TITLE="Wild Pumpkin Bread">Wild Pumpkin Bread</A></div> <div> <A HREF="imperial_muffins.htm" TARGET="_top" TITLE="Imperial Muffins">Imperial Muffins</A></div> <div> <A HREF="healthy_muffins.htm" TARGET="_top" TITLE="Healthy Muffins">Healthy Muffins</A></div> <div> <A HREF="bread_7.htm" TARGET="_top" TITLE="Quick French Onion Biscuits">Quick French Onion Biscuits</A></div> <div> <A HREF="bread_14.htm" TARGET="_top" TITLE="No Knead Bread">No Knead Bread</A></div> <bR> </td> <td valign="top" height=390 width="100%" BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <B>WHOLE WHEAT FLATBREAD</B></div> <div> (This recipe is sufficient for about 500 people in the Passover Service)</div> <bR> <div> <B>Ingredients</B></div> <div> 4 C whole wheat pastry flour </div> <div> 1 1/2 t salt </div> <div> 3 T butter</div> <div> 2 egg yolks</div> <div> 2 T vegetable oil</div> <div> 7/8 C milk <B>or </B>water</div> <bR> <div> <B>Directions</B></div> <div> Sift flour, then add salt, cut the butter into flour mixture, like making pastry</div> <div> In another bowl, beat egg yolks, adding oil slowly</div> <div> Pour this mixture into flour and stir with spoon or fork until it forms a ball of dough that comes away from the side of the bowl</div> <div> Knead lightly on a floured board for about a minute to shape dough into soft ball</div> <div> Lightly flour the board again, pinch off about one-third cupful of dough and with the hands pat it as thin as can easily be done</div> <div> then roll it thinner with rolling pin</div> <div> Keep working the dough and rolling it until dough is so thin it just holds together without breaking when handled</div> <div> Place rolled dough on ungreased baking sheet and mark into squares of any desired size with a knife</div> <div> If it is to be used for Passover service, make only one cut across the middle to make pieces only small enough that they may be conveniently carried</div> <div> Bake in preheated oven 390-400° for 8-12 minutes until puffed, or very lightly browned</div> <div> If this bread is to be used for Passover service, use water instead of milk, and leave out the egg yolks</div> <div> Increase water to one cup, mix with oil and add to butter-flour mixture</div> <bR> <div> <B>FLAT BREAD</B></div> <bR> <div> <B>Ingredients</B></div> <div> 2 C whole wheat flour</div> <div> 1/2 C yellow cornmeal</div> <div> 1/2<I> </I>t salt</div> <div> 4T butter</div> <div> 2/3 C warm water</div> <bR> <div> <B>Directions</B></div> <div> Sift flour, cornmeal and salt together</div> <div> Cut in butter and mix until crumbly</div> <div> Stir in warm water and chill</div> <div> Roll chilled dough into balls the size of large marbles</div> <div> Roll out into paper-thin rounds, 4" in diameter</div> <div> Bake on an ungreased cookie sheet at 375° for 5 minutes or until lightly browned</div> <div> Cool and store in a tightly sealed container</div> <div> This dough may be wrapped in waxed paper and kept in the refrigerator to be baked as needed</div> <bR> <div> <B>UNLEAVENED BREAD (#l)</B></div> <bR> <div> <B>Ingredients</B></div> <div> 3 C flour 2 T oil or<B> </B>butter</div> <div> 3 large eggs 1/2<I> </I>C water <B>or </B>milk</div> <div> 1 t salt</div> <bR> <div> <B>Directions</B></div> <div> Combine flour and salt</div> <div> Combine eggs and oil; beat</div> <div> then add egg mixture to flour</div> <div> Add milk, beat hard for 2-3 minutes</div> <div> Pour into three 8" square greased pans</div> <div> Bake at 450° for 20 minutes</div> <bR> <div> <B>UNLEAVENED BREAD (#2)</B></div> <bR> <div> <B>Ingredients</B></div> <div> 3/4 C scalded milk 1egg</div> <div> 1/4 C Honey 2 1/4 C flour</div> <div> 1/4 C butter</div> <div> 1 t salt</div> <bR> <div> <B>Directions</B></div> <div> Beat egg and first four ingredients together, while gradually adding the flour</div> <div> Knead smooth. Roll to 1/4" thickness</div> <div> Cut in rounds or squares</div> <div> Prick with a fork</div> <div> Place on baking sheet</div> <div> bake at 375° degrees for 15-20 minutes.</div> <bR> <div> <B>UNLEAVENED BREAD (#3)</B></div> <bR> <div> <B>Ingredients</B></div> <div> 5 C flour 4 T sugar <B>or </B>honey</div> <div> 1/2 C cream 1 C milk</div> <div> 1 C oil or<B> </B>1/4 t salt</div> <div> 1/2 C butter and<B> </B>1/2 C oil</div> <bR> <div> <B>Directions</B></div> <div> Mix dry ingredients</div> <div> Melt butter and blend with oil, milk and cream</div> <div> Stir liquid into dry ingredients, knead well</div> <div> Roll out on floured board, cut and place on ungreased cookie sheet</div> <div> Bake at 375° until lightly browned</div> <bR> <div> <B>ALMOND BREAD</B></div> <bR> <div> <B>Ingredients</B></div> <div> 4 eggs 3 C flour</div> <div> 1 C sugar 1 small bag slivered almonds</div> <div> 3/4 C oil or butter 1 t almond extract</div> <bR> <div> <B>Directions</B></div> <div> Mix sugar, eggs and 1 cup flour</div> <div> add oil or butter</div> <div> Add remaining ingredients</div> <div> Pour into 2 bread pans</div> <div> bake at 350° for 30 minutes</div> <div> Remove from pans</div> <div> slice as needed.</div> <bR> <div> <B>CHEESE BREAD</B></div> <bR> <div> <B>Ingredients</B></div> <div> 1/2 lb longhorn cheese</div> <div> 3 eggs</div> <div> 1/2 lb jack cheese</div> <div> 1 1/3 C milk</div> <div> 1 C flour 1/2 C butter, melted</div> <div> 1 t salt</div> <bR> <div> <B>Directions</B></div> <div> Grate cheeses</div> <div> mix all ingredients</div> <div> pour in greased pan</div> <div> Bake at 350° for 45 minutes</div> <bR> <div> <B>Unleavend Bread</B></div> <div> Yield: 1 large round bread</div> <bR> <div> <B>Ingredients</B></div> <div> 2 cups warm water </div> <div> 1 teaspoon salt </div> <div> 2 tablespoons olive or sesame oil </div> <div> 1 teaspoon caraway seeds </div> <div> 6-8 cups whole wheat flour </div> <bR> <div> <B>Directions</B></div> <div> In a large bowl, mix together the water, salt and olive or sesame oil</div> <div> With a wooden spoon slowly stir in about 2 1/2 cups of flour and the caraway seeds, mixing and beating for about 5 minutes</div> <div> Mix in additional flour, until the mixture is too thick to stir</div> <div> Flour a board or kneading area</div> <div> Transfer the dough and any remnants left in the bowl, to the board. Knead the dough, adding additional flour as necessary, until it is smooth</div> <div> Unyeasted dough requires a good deal of patient kneading, about 15-20 minutes to start</div> <div> Work in a rhythm, turning the dough clockwise to assure uniform kneading</div> <div> Altogether, you should have about 250-300 kneads</div> <div> Oil hands, and form the dough into a ball</div> <div> Oil the dough, and place in a large bowl</div> <div> Cover with a cloth and a cover, and place away from drafts for 30-36 hours, or until the dough has puffed and risen</div> <div> Allow longer time if no fermentation seems to be taking place</div> <div> Remove the risen dough from the bowl, knead lightly and form into ping-pong sized balls</div> <div> Place the balls in a large well-greased oiled round baking pan, snuggling them up, one against the other</div> <div> Do not cram -- use an additional pan, or form an additional small loaf if necessary. Allow space for rising</div> <div> Cover round bread loaf with a wet cloth and set in a warm place for 3-6 hours or until the dough rises about half again</div> <div> Brush with milk or oil</div> <div> Place the bread in a cold oven, and heat to 300F</div> <div> Bake bread about 45 minutes to 1 hour, or until it sounds hollow when tapped on both top and bottom</div> <div> Serve warm and thinly sliced</div> <div> or let your guests tear off the rolls as individual servings</div> <bR> <div> <B>Unleavened Bread</B></div> <bR> <div> <B>Ingredients</B></div> <div> 3 3/4 cup of whole wheat flour</div> <div> 1 1/4 cup of white flour</div> <div> 2 teaspoons of baking powder</div> <div> 2 teaspoons of salt</div> <div> 3/4 cup of honey</div> <div> 1 1/2 to 1 3/4 cup of water</div> <div> 2 tablespoons of oil</div> <bR> <div> <B>Directions</B></div> <div> Combine all ingredients</div> <div> (taking care not to over-mix as dough may get too hard)</div> <div> (use a little more liquid to keep it soft)</div> <div> Divide dough into 8 large or 12 small balls</div> <div> Roll out each to desired thin patty</div> <div> Arrange on oiled cookie sheet and bake 15 minutes at 350ºF</div> <div> Remove from oven</div> <div> Brush with oil and return to oven for 10 more minutes</div> <div> Remove from oven</div> <div> Baste with butter and serve hot</div> <div> Can be stored in freezer and baked later</div> <bR> <div> <B>Unleavened Low Salt Bread 2</B></div> <bR> <div> <B>Ingredients</B></div> <div> 4 cups of all purpose flour (white, whole wheat or a combination)</div> <div> 1 teaspoon of baking powder</div> <div> 1 teaspoon of baking soda</div> <div> 1 teaspoon of salt (more, if desired)</div> <div> 1 1/2 cup of milk with 1 tbsp. white vinegar or lemon juice added to it</div> <div> 1 egg</div> <bR> <div> <B>Directions</B></div> <div> Mix together, knead and mold into 2 long, rather flat loaves (add flour if too sticky)</div> <div> Place on floured cookie tin</div> <div> Bake at 425ºF. for 20 minutes</div> <div> Test doneness with wooden pick and bake longer if not dry enough in center</div> <div> Makes 2 loaves</div> <bR> <div> <B>Unleavened Communion Bread 3</B></div> <bR> <div> <B>Ingredients</B></div> <div> 1 cup of flour</div> <div> 3 tablespoons of sugar</div> <div> 1/3 teaspoon of salt</div> <div> 1/3 cup of shortening</div> <div> 2 - 2 1/2 tablespoon of milk</div> <bR> <div> <B>Directions</B></div> <div> Sift together the flour, sugar and salt</div> <div> Cut in shortening</div> <div> Add a little bit of milk at a time, and only enough to form into dough</div> <div> Roll dough (using floured rolling pin) to 1/4 inch thick</div> <div> Cut into 1/2 inch squares</div> <div> Bake at 375ºF. for 15-20 minutes or until done</div> <bR> <div> <B>Unleavened Bread 4</B></div> <bR> <div> <B>Ingredients</B></div> <div> 1 1/2 cup of flour</div> <div> 1 pound of dark brown sugar</div> <div> 1 cup of nuts, chopped</div> <div> 4 eggs</div> <div> 1/2 teaspoon of salt</div> <div> 1 teaspoon of vanilla</div> <bR> <div> <B>Directions</B></div> <div> Beat all the eggs well</div> <div> Then add remaining ingredients and beat well</div> <div> Pour into a greased and floured 9x13 inch pan</div> <div> bake for 30 minutes in a 350ºF. oven</div> <bR> <bR> <bR> </td> </tr></table></body>