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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 286
% Daily Value**
Total Fat 15g
Saturated Fat 7g
Unsaturated Fat 3g
Cholesterol 25mg
Sodium 86mg
Total Carbohydrate 32g
Dietary Fiber 2g
Sugars 3g
Protein 7g
Vitamin A  6%Vitamin C  0%
Calcium  13%Iron  13%
Potassium  4%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bread with Tahini And Syrup

Date Added: June 11, 2009


2 Cups Flour unsifted
1/4 Teaspoon Salt fresh ground black pepper to taste
4 Tablespoons Unsalted Butter softened
1/2 Cup Whole Milk plus
1 Tablespoon Whole Milk scalded
1/3 Cup Sesame Paste optional
2 Tablespoons Maple Syrup optional
2 Tablespoons Unsalted Butter melted, and
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1. In a large bowl, combine flour, salt and butter.

2. Mix lightly with your fingertips until dough forms pea-sized pieces.

3. Stir in milk and lightly knead until dough forms a ball.

4. Transfer dough to a buttered bowl, cover with plastic wrap, and let rest 1 hour.

5. On a lightly floured board, shape dough into a log and divide into 8 pieces.

6. Roll each piece into a ball and place on the floured board under a slightly damp towel for 30 minutes.

7. Stir together the tahini, maple syrup and melted butter, and set aside.

8. Roll four of the dough balls into 7-inch rounds, and coat the surface of three of the rounds with a thin layer of the tahini mixture and stack them on top of each other.

9. Place the fourth, uncoated round on top and press the edges together to seal the stack.

10. Place a towel over the top and repeat process with remaining four dough balls.

11. (You should have extra tahini mixture left over).

12. Let them rest for 30 minutes. Place one of the stacks on a lightly floured board, sprinkle with a little flour and gently roll into a larger 9-inch round, about 1/4-inch thick.

13. Spread half of the remaining tahini mixture over the top, and roll up like a jelly roll.

14. Use a sharp knife to cut into 4 pieces and place them under a towel.

15. Repeat with remaining round. Let them rest for 15 minutes, then roll each piece of dough into a 6-inch square.

16. Heat a cast-iron skillet or griddle over medium heat and brush lightly with the melted butter.

17. Place one square of dough in the skillet and cook for about 1 minute, or until dough begins to bubble and turn light brown.

18. Brush bread lightly with melted butter, flip and bake other side for 30 seconds to a minute, or until slightly crisp on the outside but still soft.

19. Transfer bread to a plate, cover with foil to keep warm, and cook remaining bread.

20. Serve hot, drizzled with warm maple syrup. This recipe yields 8 squares.

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Dietary Notes:
This recipe is very low-sodium with 85.5mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Sesame Seeds allergies.
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