This is the staple bread of Ethiopia. It is traditionally made with teff, a very finely milled millet flour. Regular millet flour from a health food store will work fine. Use this bread to sop up the flavors of spicy stews.
- 1 tablespoon active dry yeast
- 1 teaspoon honey
- 5 cups warm water (110 degrees F/45 degrees C)
- 3 cups finely ground millet flour
- 1/4 teaspoon baking soda
- 1Dissolve yeast and honey in 1/4 cup of the water. Allow to proof and add the remainder of the water and the millet flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours.
- 2Stir the batter well and mix in the baking soda.
- 3Heat a large non-stick skillet over medium heat. Pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. Tilt the pan to quickly even out the batter. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.
This bread goes great with any Italian meal, or anytime by itself. It's denser and heartier than most yeast breads, and has a thick crust. It has all the flavors of an authentic hand-made loaf, but it comes from the bread machine!
Tasty pizza crust! Dough may be frozen after being rolled out to use at a later date. Cover it with the toppings of your choice.
Light yeast rolls.
Use a good sourdough starter, one you have tended to, for best flavor.
A delicious dinner roll that is made from beer, honey, and a slight pinch of cinnamon. Excellent with turkey, roasts etc. Different beer may be substituted, but be advised that a highly hopped beer will create an astringent bitter taste. The unique taste comes from the malt used in making the beer.
Enjoy this light, nutty-flavoured loaf toasted in the morning, or as a foundation for your favorite sandwich. Toast seeds for a nuttier flavour.
This makes a crust for one large homemade pizza, mmmm, good! Be sure all your ingredients are at room temperature.
A whole wheat sourdough bread for the bread machine. The whole wheat flour adds a nice flavor and texture to your basic sourdough bread.
This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits can be cut to form a lattice, making the bread easy to pull apart.
This is a really good and moist bread.
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