BBA lavash crackers
Another week another bread. Actually if you are following along you will notice that we manage to skip the kaiser rolls. This was intentional because making an entire batch of kaiser rolls for two people just seemed impractical. However, they will be made in a couple weeks for a buddy’s bachelor party that I have the joy and joyness of hosting. I really need to start thinking about what in the freak I want to make for this event. Going to be a large group of guys so definitely going with some pulled pulled pork, smoked bacon wrapped jalapenos, and baked beans. Does anyone else have any guy food suggestions that is easy and cheap?
As far as the lavash crackers let us say we both we had our doubts about these crackers and made two batches. Batch one we threw together and the dough was denser than dense and the dough violently laughed when a windowpane test was attempted. We let the dough rest for a good 30 minutes and zero rise and it still felt very dense. After about 45 minutes and no life in the dough we figured maybe we screwed up somewhere and time to remake (the joy of one day breads is that remaking is a lot easier than waiting overnight for some freaking science experiment to do god knows what).
With dough number two it was all five ingredients back into the bowl, mix, and it came together exactly like the other one which to say was a not beautiful ball of dough but rather a dense deflated basketball of excess flour. Oh well might as well knead and surprise surprise same freaking dense ball with zero chance of passing a windowpane test. It took every once of energy I had not to heave this dough at the kitchen wall and the only thing stopping me was the fear that the rock of dough would cost me more in drywall repair. Sounds like the perfect time to open another beer (bread failures turn me into an alcoholic), cover the dough, and let it rests while not getting hopes up. Of course we had to randomly check on the dough and gasp both doughs are in a race to see who can grow the least (heck I am actually think they went down in size).
Well after some more time we said screw it and busted out the rolling pin. This is when the shocking result happened because even though the dough refused to rise it actually rolled out beautifully. We cut, covered in random spices (cumin seeds, paprika, salt, sesame seeds, and what ever else seeds we could steal from the pantry). Baked them and holy *)(!@ they rocked. Definitely ones of those that I am happy we stuck it out.
As far as where I think it went wrong I have no flipping clue. Only thing I can of is that the recipe was easy and only required one day.
We’ve made these before. They are super tasty! Nice photos!
I have the ultimate guy food. It is requested at every party. It’s full of meat and cheese. Just what guys love. I’m telling you if you make this….they will eat it and quickly!
Antipasto Squares
2 large packages Crescent Rolls (Pillsbury now makes sheets of dough called Recipe Creations, these work great with this recipe).
Thinly sliced - ¼ pound of each:
Imported Ham
Provolone Cheese
Genoa Salami
Swiss Cheese
Slicing Pepperoni
Mix together:
3 eggs beaten
3 T grated cheese
dash pepper
Layer a 9×13 pan with one package of crescent rolls.
Layer meat and cheese in the order as listed above.
Pour most of the egg mixture on top of the meat & cheese.
Top with 2nd package of crescent rolls, brush crust with remaining egg mixture.
Bake for 25 minutes at 350 until golden brown.
Let cool then cut into squares, serve warm or room temp.
You can also add in a layer of roasted red peppers if you like. I’m telling ya, this is always a hit.
Nice! Perfect to dip in hummus.
Love your crackers. I hope I have success with mine. You have such a great menu for the guys. Give them couple beers and they will eat anything
Ah, so these are the suckers that gave you so much trouble!
I’m glad they turned out great after all your hard work.
Maybe some kabobs using chicken thighs as another cheap source of protein. I usually buy bone-in and debone myself which saves me a few bucks!
lavash crackers? neat. however, i think i prefer my lavash soft and fluffy. just for the record.
Whoa! You could put seeds on them? Neat!
They look great! I haven’t gotten that far, but I made them last year for Daring Bakers I believe. Very tasty.
Hi there love lavash crackers and yours look great.
Had fun reading ur lavash ’story’…the kitchen itself is an adventure,
How about guacamole, or salsa and chips, or a taco dip? I have a salsa on my blog, but I’m sure you have one too
I was glad to read of your rise issues. If I ever get that far into the book (it’s taking me forever with my schedule) then I won’t toss the dough out if it doesn’t rise!
We made these for DB & loved them! Though didn’t have the dough issues you did.
Made these the other day with parmesan and rosemary–they were awesome!
The crackers look great Jeff! Guy food…the first thing that comes to ind is homemade pizza, but you probably already thought of that. How about chicken wings??
Your fight with various breads never fails to amuse me. Perhaps the lavash dough was just meant to be dense? Just a thought ;).
Your pulled pork idea for the bachelor’s party sounds great! How about other typical football season food like nachos or stuffed potato skins? You can’t get cheaper or easier than potatoes!
I also love your crackers!!
They look so tasty!! MMMMMMMMMMM,…
Sometimes what you think will be a disaster turns out just perfect. I think sometimes when we have never made something before, we don’t know what to expect, so we think it all went wrong - until we eat it.
Everyone has good suggestions here: Pulled pork, nachos (with all the trimmings), and a good antipasto. You could also make chili or homemade french fries.
BTW, your comment on my sausage post had me in stiches. There seems to be more people in favor of that sausage photo than against it!
I just saw an article in Rachel Ray’s magazine for Green Chile Sliders with Tangy Tomatillo-Lime Sauce.
Roast 2 pablanos in the broiler until they are blackened. Cover and let them cool. Peel the skins, discard the seeds. Chop. Add this to the ground beef with salt and pepper. Cook like regular burgers.
You can then melt cheddar cheese on top, then top with the salsa (or jarred green salsa) it sounded really good to me!
Here’s the recipe in full:
http://www.rachaelray.com/recipe.php?recipe_id=2252
I’m sooooo behind in my BBA baking. I’ve been dying to make these. They look wonderful.
Oh man, would love some of those right about now - they look fantastic!
I love lavash…and always make the crackers…they are good with any dip and with salad as well…yummie! Nice pictures!
Wow! Those pics are so gorgeous. My crackers would be humbled in their presence, but they’re all gone!
this recipe might have to be my first in the BBA; it looks achievable in a reasonable amount of time…i haven’t had time to start baking from front to finish of this book…and i certainly won’t be baking every week til my thesis is done….i’ll start baking from the book eventually ,…i swear i will LOL
Despite the dough issues you had, I think these look successful. I like the specks of spices on them.