Lembas Bread, final version
Oct. 8th, 2017 06:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nothavanasLembas Bread Recipe
1 3/4 cups of whole wheat flour
1 3/4 cups of white flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1 3/4 teaspoons ground cardamom
1/8 teaspoon ground cloves
1/4 cup ground pecans (ground with an electric spice grinder)
8 Tablespoons cold butter
1/3 cup brown sugar
1/3 cup honey (local is best)
4-5 oz half and half
1/4 cup apple cider (apple juice is acceptable)
Place dry ingredients in food processor and pulse to mix. Add small chunks of butter in three portions and mix well. Transfer to large mixing bowl. Add sugar and honey, and mix with a wooden spoon. Add liquids. Start with 4 oz (1/2 cup) half and half and add a bit more if needed. Mix until a soft, sticky dough forms. Flour a worksurface and knead dough by hand briefly. Roll out the dough until a generous 1/2 inch thick. Cut into ~3" squares. Transfer to a greased cookie sheet, leaving a little space. Cut criss-crosses into each square with a knife. Bake at 425 °F for 14 minutes, until just browned. Ovens may vary.
This makes 1.5 sheets worth, so put them in the oven together and rotate the sheets (individually and between racks) halfway through.
1 3/4 cups of whole wheat flour
1 3/4 cups of white flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1 3/4 teaspoons ground cardamom
1/8 teaspoon ground cloves
1/4 cup ground pecans (ground with an electric spice grinder)
8 Tablespoons cold butter
1/3 cup brown sugar
1/3 cup honey (local is best)
4-5 oz half and half
1/4 cup apple cider (apple juice is acceptable)
Place dry ingredients in food processor and pulse to mix. Add small chunks of butter in three portions and mix well. Transfer to large mixing bowl. Add sugar and honey, and mix with a wooden spoon. Add liquids. Start with 4 oz (1/2 cup) half and half and add a bit more if needed. Mix until a soft, sticky dough forms. Flour a worksurface and knead dough by hand briefly. Roll out the dough until a generous 1/2 inch thick. Cut into ~3" squares. Transfer to a greased cookie sheet, leaving a little space. Cut criss-crosses into each square with a knife. Bake at 425 °F for 14 minutes, until just browned. Ovens may vary.
This makes 1.5 sheets worth, so put them in the oven together and rotate the sheets (individually and between racks) halfway through.
