LEBANESE MOUNTAIN BREAD
This flatbread brings me back to my early childhood when the Syrian lady across the street from my grandmother made it and always gave us some. It's my first food memory. The bread has a unique texture, gorgeous appearance, and fun-to-make technique.
Provided by Chef John
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 9h38m
Yield 8
Number Of Ingredients 7
Steps:
- Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes. Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes. Drizzle in olive oil; add salt and 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour.
- Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to bowl and turn to coat surface with oil.
- Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes. Transfer dough to work surface and knead to remove air bubbles, about 1 minute. Transfer to zip top plastic bag; refrigerate 8 hours or overnight.
- Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8-inch thick.
- Invert a smooth mixing bowl on work surface; lightly flour the bottom. Lightly stretch the dough and place dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it.
- Heat a cast iron skillet over high heat. Flour your hands and carefully remove dough circle from bottom of bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side. Transfer to a dish and cover, using dish inverted over it to allow bread to steam and stay moist and supple.
Nutrition Facts : Calories 47.3 calories, Carbohydrate 6.4 g, Fat 1.9 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 180.9 mg
EASY WHITE MOUNTAIN BREAD
This simple and delicious recipe for white mountain bread is perfect for beginners. Use your Kitchenaid to mix up one loaf of fragrant yeast bread that's so good your family will think it's from an artisan bakery! It only takes flour, salt, yeast, butter, honey, and water to make this delectable sandwich bread.
Provided by Emma
Categories Bread
Time 1h8m
Number Of Ingredients 6
Steps:
- Place the flour in the bowl of a stand mixer and add the salt and yeast on opposite sides of the bowl. Stir in each with your finger.
- Add the butter and honey and mix on low speed with the paddle attachment until blended. Pour in half of the water and mix on low speed to form a rough dough. Gradually add more water and mix until all the flour has been picked up from the bowl and a somewhat sticky dough has formed. Depending on the brand of flour you're using and the humidity in the room, you may not need all the water, or you might need a little extra.
- Turn off the mixer and let the dough rest uncovered for 10 minutes. This will help it be less sticky when it's kneaded.
- Switch attachments to the hook and knead for 5-8 minutes on medium-low speed until the dough is smooth and cleans the sides of the bowl. If it's too sticky and doesn't clean the sides of the bowl, add extra bread flour just a spoonful at a time until it cleans the bowl.
- The dough should also pass the windowpane test. Stretch a piece between your hands to form a windowpane. It should be translucent without breaking; if not, knead for a minute longer and check again.
- Shape the dough into a ball, put it back in the mixing bowl, and cover tightly with plastic wrap. Let it prove until at least doubled in size, about 1 to 1 1/2 hours. Alternatively, place it in the fridge to rise overnight (8-12 hours), and continue with the recipe as written the next day.
- Turn out the dough onto a clean, lightly floured work surface and punch it down all over to force out the pockets of gas in the dough.
- Shape it into a rough circle, then fold the edges into the center and pinch them together tightly to seal. Turn the loaf over so the seam is underneath, and let it rest for 5 minutes. Turn the loaf over, flatten slightly, and fold the edges into the middle as you did before, pinching the seam to seal. Turn the loaf seam-side down, cup your hands around the loaf, and turn it in a circle to shape it into a taut, circular loaf.
- Place the loaf seam side up inside a floured banneton (a cane basket specifically made for proving bread) and cover with a linen cloth or tea towel. Use a greased and generously floured bowl if you don't own a banneton.
- Let it rise for 45 minutes to 1 hour, depending upon the temperature of the room. The dough is ready to be baked when it springs back when gently pressed with a fingertip.
- About 20 minutes before the dough is fully proved, preheat the oven to 450 F and put a large pizza stone in the oven to preheat. If you don't own a pizza stone, use two baking sheets stacked on top of each other instead.
- Scatter some semolina flour or corn grits onto a pizza peel or cake lifter. Turn the risen loaf onto the peel and gently massage some extra flour onto the top of the loaf. Don't worry if the loaf deflates a little; it will rise back in the oven. Score the loaf in a shallow cross or decorative pattern with a lame. (Don't own a lame? Use a very sharp serrated knife.)
- Immediately slide the loaf onto the hot pizza stone. Bake the loaf for 10 minutes at 450 F, then lower the temperature to 425 F without opening the oven door and bake for another 20 minutes. The loaf should be a rich brown and have an internal temperature of 200 F.
- Let the loaf cool completely on a wire rack before slicing and serving, approximately 1 hour.
Nutrition Facts : Calories 197 kcal, Sugar 3 g, Sodium 397 mg, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 36 g, Fiber 2 g, Protein 7 g, Cholesterol 5 mg, UnsaturatedFat 2 g, ServingSize 1 serving
HIKER'S MOUNTAIN BREAD
This dense bread keeps for weeks when sealed in plastic wrap and stored - have not tried yet but plan to make for weekend camping trip
Provided by sizzlera
Categories Breads
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Combine dry ingredients.
- Combine wet ingredients.
- Mix together.
- Bake in preheated 300° F oven for 1 hour.
Nutrition Facts : Calories 208.6, Fat 1.9, SaturatedFat 0.2, Cholesterol 0.1, Sodium 272.8, Carbohydrate 45.5, Fiber 4.8, Sugar 20, Protein 5.7
VEGETARIAN BURRITO USING MOUNTAIN BREAD
Mountain Bread may be available worldwide but here in Oz it is a healthier wrap. We enjoy this healthy, easy and delicious recipe.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a non-stick frypan and cook onion until golden. Add herbs.
- Add baked beans, kidney beans and taco sauce and cook until thickened.
- Place a generous spoonful of mixture on each half of Mountain bread. Cover with tomato, cucumber and lettuce. Roll up firmly and serve.
Nutrition Facts : Calories 453.9, Fat 21.1, SaturatedFat 11.2, Cholesterol 52.5, Sodium 545.4, Carbohydrate 44.7, Fiber 12.2, Sugar 11, Protein 25.6
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