ANISE SEED FLATBREADS
Steps:
- Make dough:
- Pulse oats in a food processor until coarsely ground. Add flour, baking powder and soda, sugar, and 1/2 teaspoon salt, then pulse to mix well. Add butter and pulse until mixture resembles coarse meal. Add buttermilk and pulse until dough just forms a ball. Divide dough into quarters and cover with a kitchen towel.
- Preheat oven to 350°F.
- Form flatbreads:
- Roll out 1 piece of dough on a floured surface with a floured rolling pin into a 10 1/2- by 8 1/2-inch rectangle. Brush lightly with beaten egg and sprinkle evenly with 1/2 teaspoon salt and 1 teaspoon anise seeds. Gently roll pin lightly over seeds to help them adhere.
- Trim dough (to a 10- by 8-inch rectangle) with a fluted pastry wheel or sharp knife. Cut lengthwise in half, then crosswise into sixths for a total of 12 strips (4 by 1 2/3 inches). Arrange strips 1/2inch apart on a buttered baking sheet and make more in same manner, using another buttered baking sheet for last 2 batches.
- Bake flatbreads:
- Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until glaze is golden brown and flatbreads are crisp, 15 to 20 minutes total. Transfer to racks to cool.
SWEET PROVENçAL FLATBREAD WITH ANISE SEEDS
A friend of mine posted a link to this on her Face Book page. Posting here for safe keeping. From the Verdant Eats blog. http://verdanteats.wordpress.com/ The recipe originally comes from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoey Francois
Provided by dicentra
Categories Breads
Time 2h15m
Yield 1 batch
Number Of Ingredients 11
Steps:
- Mix all ingredients together in a bucket or mixing bowl, cover loosely and allow to rest at room temperature for 2 hours.
- Refrigerate for up to two weeks, removing portions as needed for daily loaves. The wet dough can be used at room temperature but is easier to handle when cold.
- Cut off a pound of dough (about the size of a grapefruit) with a kitchen scissors or a serrated knife.
- Gently form a smooth ball by generously dusting the ball with flour and stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
- Using your hands, a rolling pin, and enough dusting flour to prevent sticking, flatten the ball to a thickness of 1/4-inch.
- Like pizza (1/8-inch thick dough), these don't need to rest after you roll them out. Keeping your work surface well-dusted with flour, use a pizza cutter to make eight triangular flatbreads.
- Using a spatula or your fingers, lift the triangles onto a greased cookie sheet, a silicone mat, or a pizza peel well-dusted with flour or covered with parchment paper.
- Use a pastry brush to paint the triangles with water and sprinkle with anise seeds.
- Slide them onto the pre-heated baking stone (or place the cookie sheet or silicone pad on the stone). Pour 1 cup of tap water into the broiler tray and quickly close the oven door.
- Bake for 15 to 20 minutes, until richly browned and firm.
Nutrition Facts : Calories 3946.5, Fat 67.4, SaturatedFat 9.3, Sodium 10528.5, Carbohydrate 725.1, Fiber 37.7, Sugar 79.1, Protein 107.8
ANISE SEED FLATBREADS
Serve with Shrimp Bisque with Pernod. Flatbreads keep in an airtight container at room temperature 1 week. Makes 48 cracker-style flatbreads.
Provided by Karen in MA
Categories Breads
Time 2h
Yield 48 biscuits
Number Of Ingredients 10
Steps:
- Make dough: Pulse oats in a food processor until coarsely ground. Add flour, baking powder and soda, sugar, and 1/2 teaspoon salt, then pulse to mix well. Add butter and pulse until mixture resembles coarse meal. Add buttermilk and pulse until dough just forms a ball. Divide dough into quarters and cover with a kitchen towel.
- Preheat oven to 350°F.
- Form flatbreads: Roll out 1 piece of dough on a floured surface with a floured rolling pin into a 10 1/2- by 8 1/2-inch rectangle. Brush lightly with beaten egg and sprinkle evenly with 1/2 teaspoon salt and 1 teaspoon anise seeds. Gently roll pin lightly over seeds to help them adhere.
- Trim dough (to a 10- by 8-inch rectangle) with a fluted pastry wheel or sharp knife. Cut lengthwise in half, then crosswise into sixths for a total of 12 strips (4 by 1 2/3 inches). Arrange strips 1/2inch apart on a buttered baking sheet and make more in same manner, using another buttered baking sheet for last 2 batches.
- Bake flatbreads: Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until glaze is golden brown and flatbreads are crisp, 15 to 20 minutes total. Transfer to racks to cool.
Nutrition Facts : Calories 46.7, Fat 2.2, SaturatedFat 1.3, Cholesterol 9.6, Sodium 158.6, Carbohydrate 5.6, Fiber 0.3, Sugar 0.4, Protein 1.1
SEEDED FLATBREAD
We love the wonderful nutty flavor of this bread and wanted to replace the sandwich rounds I was still buying. When sliced, they're the perfect size for a tuna sandwich or for toasting with butter and jam. Store in a plastic bag.
Provided by WENDYDARLING
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h45m
Yield 16
Number Of Ingredients 12
Steps:
- Mix bread flour, spelt flour, brown sugar, sesame seeds, quinoa, sunflower seeds, millet, oats, and flax seeds together in a bowl.
- Combine milk and oil in the bread pan of a bread machine; add flour mixture. Make a well in the center of the flour mixture; pour in yeast. Knead dough according to manufacturer's instructions.
- Turn out dough on a floured work surface. Punch down and separate into 16 pieces. Flatten into 5-inch diameter flatbreads.
- Place flatbreads on 2 baking sheets; cover with plastic wrap. Let sit in a warm place until risen, about 1 hour. Remove plastic wrap.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 15 minutes. Cool slightly; slice in half.
Nutrition Facts : Calories 104 calories, Carbohydrate 17.4 g, Cholesterol 0.9 mg, Fat 2.6 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 0.4 g, Sodium 6.8 mg, Sugar 4.2 g
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