Basic Lebanese Aoili (Garlic Dressing)
INGREDIENTS:
1 1/2 Lb Loaf:; (1 Lb Loaf):
1 1/2 ts Active Dry Yeast; (1 T)
3 c Bread Flour; (2 C)
1 1/2 ts Salt; (1 T)
1 1/2 ts Sugar; (1 T)
1 1/4 c Water; (3/4 C + 1 T)
1 1/2 Lb Loaf:; (1 Lb Loaf):
1 1/2 ts Active Dry Yeast; (1 T)
3 c Bread Flour; (2 C)
1 1/2 ts Salt; (1 T)
1 1/2 ts Sugar; (1 T)
1 1/4 c Water; (3/4 C + 1 T)
This airy, crusty, loaf is perfect sandwich bread fro tuna fish, peanut butter or lettuce and tomato. If you don't slice it too thick, it will even fit into a low-calorie diet. Since this recipe has no shortening, the bread will turn stale, after only one day, but it will still make fine toast, especially good for a fried egg sandwich.
Variation I used: Decreased the bread flour to 2 1/2 C and added 1/2 C yellow cornmeal. Added 2 T sesame seeds
It really made it a totally different bread.
Entered into MasterCook and tested for you by Reggie Dwork reggie@reggie.com
Variation I used: Decreased the bread flour to 2 1/2 C and added 1/2 C yellow cornmeal. Added 2 T sesame seeds
It really made it a totally different bread.
Entered into MasterCook and tested for you by Reggie Dwork reggie@reggie.com