You’ve made lagana from my site (or how dare you go to another site) and you’ve served it for Clean Monday. All good. But I want better.
This no-knead lagana recipe is easy, more flavourful and you may make it beyond Lent. It’s that good. Inspired by Jim Lahey no-knead bread method, this version of lagana will be the talk of the table.
Why make this recipe? It’s a dump, stir, cover and wait overnight recipe. Good for those looking for an intro to bread making and the lagana benefits from overnight fermentation. That’s flavour!
1 tbsp. petimezi or honey diluted in 1 Tbsp. warm water
sesame seeds
Directions
Into a bowl add the dry ingredients, stir to combine then add vinegar and warm water. Stir with a wooden spoon until there are no dry lumps (you may have to add a bit more water).
Cover with plastic wrap and allow to ferment and rise for 12-16 hours.
Sprinkle the top of the dough lightly with flour, then transfer it to a lightly-floured work surface. Form into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
Transfer your dough to a parchment-lined sheet pan and allow to rise for approx. 1 hour. Pre-heat your oven to 375F oven (middle rack).
Pour honey in small bowl and add warm water, stir to combine. Brush the top of your lagana and sprinkle the top with sesame seeds.
Using your fingertips, poke-down each Lagana to make indents. Place in the oven and bake for 30-35 minutes or until golden. Place on a cooling rack to…well, cool.
While your daily tasks are different from that generation, you’re busy and one pot cooking is going to help you in the kitchen! Read book details. Barnes & Noble book purchases here.
One Response
Yummy!!!