‘Lazarakia’ Recipe, traditional Lenten bread for ‘Saturday of Lazarus
To prepare this traditional Greek Lagana bread recipe add in a mixer's bowl the water, yeast, sugar, wine and tahini and mix to combine. Add the flour and salt to coat the water and set aside for 10 minutes. Do not blend the flour in the water. Using the dough hook, mix the ingredients (medium speed) for about 7 minutes, until the dough is.
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Cover with a clean towel and let rise for about 45 minutes. Preheat the oven to 375°. Brush the dough with a little olive oil and then sprinkle with sesame seeds. Using your finger or thumb, make some indentations all over the dough. Bake the bread for about 30 minutes, until golden brown.
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3/4 cup hot water or as needed. Directions: 1. In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth.
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Stovetop specialties abound. Indeed, one of the greatest legacies of the Lenten table is the array of lathera —basically one-pot casseroles made with vegetables and pulses, which rely heavily on the use of olive oil (lathi is the Greek word for oil). These include preparations such as chickpeas stewed with onions, garlic and olive oil, lentil and other bean soups, white bean and giant bean.
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Add salt, sugar, and oil and stir until completely mixed. Add flour and mix until a cohesive dough forms. Knead until smooth. Place dough in a greased bowl, cover and let rise in a warm place until doubled. Preheat oven to 300 F. Turn dough out onto a lightly floured surface and shape into a flat round.
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Method: In a mixer, add the yeast, sugar and lukewarm water. Whisk until the yeast and sugar dissolve and set it aside for 10 minutes to activate the yeast. Add the flour, cinnamon and ground cloves into a large bowl and give these dry ingredients a quick mix. Add into the dry mixture, the olive oil and the activated yeast.
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Directions. Make the decorations for your bread 1 day before. This saves you time and allows you to break up the tasks. In a bowl combine the water, yeast, sugar, and 1 tablespoon of flour. Stir, cover, and place in a warm place to proof. Once the yeast is ready, pour it into a large mixing bowl and add the oil.
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The Lenten bread known as Lagana traditionally sees the light of day only once each year, on the first day of the Greek Orthodox Lent, known as Clean Monday. This recipe is Daniel fast friendly, Orthodox fast friendly, and Lent friendly. Lagana was originally an unleavened bread but, over the years, a little yeast has crept into the recipes.
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Lagana is the unique Lenten flatbread that is traditionally eaten on Clean Monday, the start of the 40-day Greek Orthodox Lenten fast. The fast, indeed, is a paradigm of the Mediterranean diet and most of the dishes eaten during this 40-day period also offer a great, delicious option for vegans and vegetarians.
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You will have about 5 1/4 pounds of dough. Using a kitchen scale, divide dough into 3 equal parts, about 1 pound, 12 ounces each. Place dough on prepared pans and let it rest for 10 minutes. ~ Step 6 . Pat, press and push two pieces of dough evenly into the bottom and toward the sides of each pan.
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Instructions. Mix the flour, salt and yeast (and seasonings if desired) in a bowl. Mix warm water with the oil or cut the vegan butter into the mixture evenly. Add additional water as needed. Knead until slightly tacky, but not overly wet and sticky. Place in greased bowl and cover with a wet towel. Let rise for at least 30 minutes in a warm place.
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At the end of the resting time, preheat the oven to 400 F. Once the dough is ready, using your fingers, make deep grooves onto the surface of the dough. Take care not to pierce the dough. Just make deep, gentle marks. Bake for about 25 to 30 minutes or until the bread is deep golden brown and sounds hollow when tapped.
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Serbian / Balkan Lenten Bread (Posna Pogacha) Recipe
Preheat the oven to 200°C. Lay with baking paper a couple of oven trays. Dissolve the yeast in the glass with the lukewarm water. Put the flour in a large bowl and make a well in the centre. Fill it with the sugar, the olive oil and the dissolved yeast.
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In a medium size bowl, dissolve yeast, sugar, and 1/4 cup of the bread flour in warm water. Cover with a cloth and let stand for about 15 minutes, until mixture begins to bubble. In a large bowl, stir together 7 cups of flour and salt, making a well in the center.
Lazarakia (Lenten Bread for the Saturday of Lazarus) Bread, Lenten
Some people even offer to join the fast, in whole or in part. They might offer to skip a particular meal or two. During the bread-and-juice fast during Lent, a colleague offered to bake bread for.
"Lazarakia" Traditional Lenten bread for the "Saturday of Lazarus
Dough Instructions. Place the yeast and sugar in a large mixing bowl. Gradually stir in ¼ cup lukewarm water until yeast is dissolved. To the yeast mixture, add the milk, melted butter, salt, and beaten eggs. Gradually add 4 cups of the sifted flour, mixing to create a stiff dough. If the dough is too soft, add the rest of the flour.
