Tuesday, March 9, 2010

Chowda and Lemon Thyme Lavash

Now playing: Radioinactive - Clam Chowder Day
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It is thyme to get out that lemon zester!

Lemon Thyme Lavash

6.75 oz.- 1/2 whole wheat, and 1/2 white bread flour
1/2 tsp. salt
3/4 tsp. active dry yeast
1 tsp. honey
1 Tbsp. veg. oil
3-4 oz. water
1 tsp. dry thyme
Zest of 2 lemons

Proof the yeast in the warmed water. Stir in flour, salt, honey and oil, thyme and zest. Add the two mixes together until they form a ball. Add more water if needed by 1/2 tsp. increments. Sprinkle a kneading board with flour and knead 10 minutes (or in a mixer.) Lightly oil a bowl and transfer the dough to the bowl turning it to coat it with oil. Cover and let it double in size. Preheat the oven to 350 deg. F. Roll out onto a floured, or lightly oiled surface and if it spring back let it rest for 5 minutes. Roll it into a thin square sheet and let rest another 5 minutes. Line a sheet pan with parchment paper and transfer rolled dough to sheet pan. Cut into shards and dock the dough to keep it flat. For little oyster crackers cut out the dough into small circles or small shapes and then move to center of a lined sheet pan. Mist with oil and salt with sea salt. Bake for 15- 20 minutes, or until the crackers are evenly brown over the top. Cool 10 minutes, serve.

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