You see, he fed me a line and I believed him. He actually made me believe he wasn't demon spawn, he wasn't a product of an unholy alliance between (insert your own despised political party *here*) and (insert your own despised corporate sector *here*), he wasn't put on this planet to convince people that big box prepared processed and cooked takeaway foods really is the way to eat
I thought we had a break through. I stopped cursing at him and he stopped playing with the temps to keep a constant heat. It was a lovely three weeks. I made banana breads, scones and cookies and lost nary a one.
Admittedly, my time management has been in the loo this month. I didn't get around to this month's Daring Bakers' challenge until this morning. Our dearest Natalie of Gluten a Go-Go and Shel from Fishbowl challenged the vast DB masses to make Lavosh crackers and toppings. The lavosh recipe is easy and I will keep it on hand to make again...hopefully with a different stove, whether mine or borrowed
Maybe Beelzebub picked upon my slightly elevated stress levels or he picked up on the urgency of the issue (heck, the post needs to be up today). Maybe he thought he was being taken for granted. I don't know, but he was a naughty boy. Whatever he thought, he played with the temperature dial like a bored teenager with his PSP.
The dough is very simple and easily adaptable to your palate. I had no issues making the ball, passing the window pane test, letting it rise, getting it to double in size or rolling out the dough. I had no issues choosing its flavourings--I chose freshly cracked black pepper, ground salt and sesame seeds. I wound up baking them on two trays...and I'm glad I did.
This is what happened to the first tray. I suppose if I were making cocoa or molasses lavosh, it would be fine...but I wasn't. Yes, I tasted a shard. Apart from the heavy charcoalish notes along with the bonfire-like aromas left in the condo, it was quite tasty.
Here's the second tray. MUCH better. Okay...slightly underdone in spots, but I can live with that. I think next time I'll toast the sesame seeds before sprinkling them on the wet dough.
Same dough. Same oven. Same cooking time.
The second part of the challenge was to make a dip for the crackers. Our lovely hosts suggested salsa. Even though we were recently in the throes of tomato season, I wasn't in the mood to make (or buy) a salsa. Instead, I opened a bottle of my lascivious peach chutney and tried the crackers with it--absolutely delicious.
Yes. It was my breakfast.
To read what the other DBs did with this challenge, take a meander through our blogroll.