Persian Bread   Leave a comment

Besides making wonderful Persian Bread, this recipe is my go-to recipe when I need dough that’s workable, soft, and yummy. It came to me years ago from my sister-in-love Beka, who got it from her sis, Sarah. Here’s the recipe with my slight adaptations:

Combine and set aside:
1/2 c warm water
3 T sugar
2 T yeast

Other ingredients:
3 1/2 c flour (I often do 2 c unbleached all-purpose and 1 1/2 c wheat)
3/4 c warm milk
1/2 c butter, softened, but not melted
1 t salt

Directions:
Combine 1 1/2 c flour with milk, butter, and salt.
Add yeast mixture.
Stir in remaining 2 c flour, one cup at a time.
Knead.
Let rise until doubled (45 – 60 min.)
Punch down and divide dough in half.
Make two flat round loaves about 6-8 inches across.
Place on lightly greased cookie sheet.
Bake at 350′ for 20-25 minutes. Crust should be golden brown.

Let cool enough to cut, then slice and slather with butter.

For pizza dough, this makes two pizza crusts.
For calzones, it makes 10-12 “personal” calzones or four large calzones to be cut into pieces.

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Posted March 28, 2010 by smithlaurel in Uncategorized

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