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!