Homemade Mat Shaped Bread
When you are planning to make bread, don’t forget to make this recipe.
Yield
2 servingsPrep
100 minCook
20 minReady
130 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 200 | grams |
bread flour
|
|
| 4 | grams |
yeast, active dry
|
|
| 20 | grams |
sugar
|
|
| 100 | milliliters |
water
|
*
|
| ½ | teaspoon |
salt
To Taste |
|
| 1 | whole |
eggs
divided,, beaten |
*
|
| 20 | grams |
butter
Melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+2 | grams |
bread flour
|
|
| 4 | grams |
yeast, active dry
|
|
| 2E+1 | grams |
sugar
|
|
| 1E+2 | milliliters |
water
|
*
|
| 2.5 | ml |
salt
To Taste |
|
| 1 | whole |
eggs
divided,, beaten |
*
|
| 2E+1 | grams |
butter
Melted |
|
Directions
This recipe will have enough dough to make 2 mat breads.
In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and combine. Knead by hand until smooth and elastic, about 10 minutes.
Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make a round ball and allow to rise for 10 minutes longer.
Now take the ball and roll out with a rolling pin until you get a large square that is about ⅛ inch thick.
Cut the dough into strips – ½ inch width. Split the dough strips into two piles so you know how many to use for each loaf.
Weave your lattice design on a greased and floured baking tray. You are shooting for a mat size of 8 x 8 inches. Trim any excess dough. See picture.
Place the last four ½ inch width long strips around the edge of the dough mat. Place the mat dough in a draft free place and allow to rise for 35 minutes.
Next brush the remaining beaten egg over the mats.
Bake at 200 cup for 20 minutes or until golden brown. I’ve done in the photo above.
Serve with butter, jam or your favourite.
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