Lamb And Tomato Bread Lachmanjan
This unique bread made of honey, lamb and tomatoes is a great addition to dinner. Can be served plain or with a spread of your choice. 105
warm, (110-115 degrees F)
yeast, active dry
unbleached all-purpose flour
or bread flour
p to 2 c
or onion, chopped fine
loves, chopped fine
lean, ground fine
italian plum (roma) tomatoes
(can), drained and chopped
To prepare dough:
In a large bowl, combine honey and water. Stir in yeast and set aside for 5 minutes.
Stir in unbleached flour, followed by salt, oil and ½ cup of the whole wheat flour.
Stir 100 times in the same direction to properly develop the gluten.
Gradually stir in additional flour until the dough becomes too stiff to stir.
Turn out onto a lightly floured work surface and knead until smooth and elastic, 8 to 10 minutes. (It will still be somewhat sticky.)
Transfer the dough to a large, lightly oiled bowl, cover with plastic wrap and let rise until more than doubled in volume, 1½ to 2 hours.
To prepare topping:
Meanwhile, heat oil in a skillet over medium heat. Add shallots and garlic and cook, stirring occasionally, until soft, 2 to 3 minutes.
Add lamb and cook until the meat changes color, 2 to 3 minutes.
Stir in tomatoes and simmer over medium-low heat until slightly thickened 3 to 4 minutes; drain off any excess liquid.
The filling should be moist but not watery. Stir in cinnamon, allspice, salt and pepper. Transfer to a bowl, cover and refrigerate until baking time.
To assemble and bake breads:
Once the dough has risen, lightly punch it down and turn it out onto a lightly floured surface.
With a sharp knife, cut into 12 pieces. Cover and let rest for 5 to 10 minutes.
Preheat oven to 450℉ (230℃). Lightly oil 2 baking sheets or coat them with nonstick cooking spray.
Lightly flour your palm. Flatten one piece at a time, keeping the rest of the dough covered.
With a rolling pin, roll out each piece (or with your hands, stretch it out) to a 4-inch circle.
Transfer to a prepared baking sheet. In the center of each circle, spoon about 1½ tablespoons of the topping, spreading it almost to the edge.
Sprinkle each with a few pine nuts. Bake the breads, one sheet at a time, in the lower third of the oven until lightly browned, 7 to 12 minutes.