---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Bulgur Bread #2
  Categories: Breads
       Yield: 8 servings
  
   1 1/2 c  Fine or medium bulgur
   1 1/2 ts Salt
       2 c  Boiling water
     1/2 c  Minced onion
            Approximately 2 cups
            -unbleached
            Hard white
            Or all-purpose flour
  
   Recipe by: BAKERS' DOZEN (ALFORD AND DUGUID)SHOW You will need a
   medium-sized bowl, a food processor (optional), unglazed quarry tiles to
   fit on the bottom rack of your oven, and a rolling pin. Place the bulgur
   and salt in a food processor, pour the boiling water over, and stir or
   process briefly to mix. Let stand for thirty minutes. When you come back to
   the bulgur mixture, it will look like the bulgur has totally absorbed the
   water. However, proceed by adding 1 cup flour and the minced onion, and
   process for 1 minute. The dough should come together into a large ball as
   you process. If it doesn't, feel the dough: If it feels dry and floury,
   start the processor, add 2 tablespoons warm water and process for 30
   seconds; again if the bulgur and flour still don't come together, add
   another 2 tablespoons water and process. Once a ball of dough forms,
   process for 2 to 3 minutes longer, then turn out onto a well-floured
   surface. (If your processor is too small to handle the whole dough, work
   with half at a time, adding 1/2 cup flour to each portion, then combine
   when you turn out of the processor and knead by hand). Knead by hand for 4
   to 5 minutes. Alternatively, if you do not have a food processor, combine
   bulgur, salt and boiling water in a medium-sized bowl and let stand for 30
   minutes. Add onions and 1/2 cup flour and stir in. Add another 1/2 cup
   flour and use your hands to fold flour into the dough. With a little
   persistence, you will soon have a dough (although somewhat sticky) that you
   can knead. Turn out onto a well- floured kneading surface and knead for 6
   or 7 minutes. Dough will be sticky at first, but will soon come together
   into a smooth workable dough; you may be surprised to discover how
   kneadable bulgur is. When finished kneading, cover the dough with plastic
   wrap and let stand until you are ready to proceed further, for 15 minutes
   to an hour, whatever is convenient. To bake, have your oven preheated to
   450 degrees with baking stone or quarry tiles in place on a rack in the
   bottom third of the oven. Divide the dough into 8 pieces, and flatten each
   on a well- floured bread board. With a rolling pin, roll out one or two
   breads until very thin, about 8 to 10 inches in diameter. Work with only
   one or two at a time, as many as will fit in your oven. When ready, handle
   the bread gently as you place it on the hot tiles. (You can also try
   dusting a peel or the back of a baking sheet with flour and using peel or
   sheet to transfer breads to hot tiles.) Bake on one side for 1 1/2 to 2
   minutes then turn over to the other side for 1 to 1 1/2 minutes. The bread
   should begin to brown around the outside. When baked, keep breads warm by
   stacking them one on top of the other and wrapping them in a clean kitchen
   towel. Serve warm. Yield: 8 thin, supple and slightly chewy flatbreads
   between 8 and 10 inches in diameter.
   
   ===============   Reply   21 of Note    1 =================
   
   Board:      FOOD BB Topic: FOOD SOFTWARE Subject: Z - TVFN (50 OR SO)
   
   To:     TMVM93B    SHARON KLINGER        Date:    11/15 From: TMVM93B
   SHARON KLINGER        Time:     0:59 AM
  
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