Saturday, September 27, 2008

Daring Bakers do Lavosh


September’s Daring Bakers’ challenge was a little different to the earlier challenges, firstly because it was chosen by one of our alternate bakers, so there was a gluten free option and secondly because there are two components – Lavosh bread and then a dip of choice, but the dip had to be vegan and gluten free. This month’s hosts are Natalie from Gluten A Go Go and Shel from Musings from the Fishbowl.



I have made lavosh bread before, but the recipes I have baked before have been more like crackers, without any yeast. This lavosh bread recipe had a small amount of yeast in it. Lavosh bread is meant to be extremely thin and crisp and I think a pasta machine would be the best thing to roll it out. Unfortunately I don’t have a pasta machine, so I rolled the dough by hand and I didn’t get it as thin as I would have liked, although my crackers did crisp up nicely. We were given a choice as to topping for the lavosh – I topped mine with a sprinkling of ras al hanout (a Moroccan spice blend) and smoked sea salt. The smoked sea salt is a Maldon product and is fabulous. I think you need sea salt on lavosh bread, but the smokiness of the smoked salt gave a lovely flavour.

While I found this challenge quite easy, I did leave it to the last minute, meaning that my gluten free vegan dip wasn’t quite as creative as I had hoped. A couple of weeks ago at the market I bought a big bunch of rosemary and it has actually dried itself in the fridge, so using that as the start of my idea, I made a simple cannellini bean and rosemary dip by processing a drained can of beans with a clove of garlic, about 1 tbsp of chopped rosemary, the juice of a lemon and some olive oil, seasoning to taste. I guess this is fusion food – middle Eastern bread and Mediterranean dip! It all tasted yummy.



See the variations that the other Daring Bakers came up with here and stay tuned for next month’s challenge!

11 comments:

steph- whisk/spoon said...

i have never tried their smoked sea salt, but it sounds great! i love cannellini bean dip--good choice!

Jacque said...

Oh my goodness! I was thinking the post date was Sunday... and then I thought you were posting early... and then I was confused, lol. But now I get it.

Your crackers look fantastic and your dip sounds so interesting. Great job!

Cakelaw said...

Great looking lavosh Tammy, and I like that you chose a dip based on ingredients that you already had - the problem of unused ingredients hanging around in the fridge looms large with me.

Lauren said...

Yum, your lavash looks wonderful! Your dip sounds great too.

Angela said...

Your lavash crackers look great, as does your dip. I love white bean and rosemary dip, and as long as it tastes good, who cares about whether it's fusion or not!

Jaime said...

your crackers look great. i love your bean dip

Di said...

I agree, the bread is great with salt on it. I've never tried smoked sea salt. And hey, nice job on the dip! =)

April said...

Your crackers look fantastic!

Bumblebutton said...

Terrific job, as always. I'll have to be on the lookout for the smoked Maldon, but I do have 'fridge-dried' rosemary hanging out in my crisper as I write this. We love the cannellini dip you used as a side dish, using the whole beans. Great job!

Elle said...

Beautiful crackers...nice shape!...and excellent sounding Mediterranean dip. Yum!

Gretchen Noelle said...

Your crackers sound tasty with the spice bland on top of them. Great job on the dip to match!