Thursday, May 14, 2015

Crusty Flat Bread

I was happy to receive the Mrs. Anderson's Baking Mats from Harold Import Company. The bread crisping mat kept the bread crisp and soft inside. I would definitely use it again.

Crusty Flat Bread
by Nancy
Adapted from Annabel Langbein

1 1/2 cups warm (not hot) water
1 1/2 teaspoons dry yeast granules
1 cup packed mashed potatoes (no butter or milk added)
1/4 cup extra virgin olive oil
3 1/2 - 4 1/2 cups bread flour
2 teaspoons salt

2 Tablespoons garlic-infused olive oil
2 teaspoons fresh rosemary leaves
1/2 teaspoon sea salt

Attach dough blade attachment to your mixer. Add water to the mixing bowl and sprinkle the yeast over the water.  Let stand for 2 minutes. Mix in the mashed potatoes and olive oil. Stir in 3 1/2 cups flour until the dough comes away from the sides of the bowl, using additional flour if needed.

Turn the dough onto a floured surface and using lightly oiled fingers, knead bread 30 times and place the dough in an oiled bowl. Cover with a clean towel and place in a warm place for 3-4 hours, or until doubled in size.

When you are ready to bake, preheat your oven to 425°F. Turn out the risen dough onto a lightly floured surface, divide the dough in half and shape each half into a ball. Roughly flatten one onto your Mrs. Anderson's Non-Stick Bread Crisping Mat, pressing the dough out into an oval shape roughly 10 x 8 inches. Using your fingers, press dimples into the dough, then drizzle the garlic olive oil on top of the loaf and sprinkle with the rosemary and sea salt.

Bake for 20-25 minutes until golden. When cooked, the bread will sound hollow.

Repeat with the other dough ball or place in an oiled bowl, cover with a clean towel and keep in the fridge for up to 2 days, till ready to be baked. It also freezes well. Thaw before pressing out and baking.

No comments:

Post a Comment