One Bread Dough Recipe, Three Kinds of Bread
By Words to Eat By on June 29, 2011
One dough, three results? Though Debbie Koenig of Words to Eat By describes this particular recipe as a dream for a busy parent who still wants to bake homemade bread, I'd argue it's equally great for anyone who's overscheduled (and that would include yours truly!). Plus, though I'm certainly a fan of a crusty loaf of sourdough or any other kind of sliceable bread, I love lavash, pita and breadsticks, the three products of this single recipe. This is also a great way to learn a little more about the mechanics of bakingsince the recipe is the same, it's a good lesson in the shaping and baking techniques that result in different types of bread.
Possibly The Most Versatile Bread Dough Ever
The dough came together easily; both the pita and the lavash formed with almost no effort. The breadsticks, I’ll be honest, were time-consuming. Cutting all those wee pieces and transferring them to the baking sheet is a bit fiddly if you’re brain-dead, but it’s also strangely comforting. All that rhythmic movement. And the end results were nearly as satisfying as finishing the damned cookbook. It’s all the same dough, but the different textures make each product taste different—the pita’s fluffy and chewy; the lavash shatters under your teeth with big studs of sea salt; and the breadsticks are nothing short of addictive.
Read the full post at Words to Eat By.
Image Credit: Debbie Koenig, used by permission
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