Wednesday, January 20, 2010
Los Angeles Peda Bread
Not anything like the Armenian bread I'm familiar with from Massachusetts, but an interesting bread for a change. It is quite light, and should go nicely with leftover chickpea stew. I made a few changes including the use of bread flour rather than AP.
From Sunset Breads, 1984
You Will Need:
4 1/2 teaspoons granulated yeast
2 cups warm water
2 tablespoons sugar
1 tablespoon salt
3 tablespoons melted and cooled butter
4-5 cups bread flour
2 teaspoons AP flour
1/2 cup water
Dissolve the yeast in a large bowl with the water. ADd the sugar, salt and butter. Add the flour a cup at a time beating well after each addition. Keep adding until you have a dough that is not too sticky to knead. Knead until smooth. Place in a greased bowl and cover. Let rise until doubled-about 1 hour.
Punch dough down. Butter anf flour 2 baking sheets. Divide dough in half and shape each into a ball. Place on baking sheet. Cover lightly with a towel and let rise 30 minutes.
Press, pull and punch dough into an oval that is roughly 11x14 inches. Cover and let rise again until doubled (45-60 minutes).
Using a pastry brush dipped in water, brush the sides and tops of the breads lightly. With your fingertips, press a 1 1/2 inch wide border around the edge. Then press checkerboard design in rows. Press all the way down to the pan. Cover and let rise again-about 45 minutes.
Preheat oven to 450 degrees F.
Meanwhile, prepare flour glaze by mixing the flour and water together in a pan over medium heat. bring to a boil (over medium heat) and stir until thickened. Remove to a bowl and cover with a piece of foil until needed.
Bake loaves on at a time.
Bake loaves fifteen minutes or until puffed and golden. Upon removal from oven, brush lightly with glaze. Cool on racks.
Makes 2 large breads.