‘Lazarakia’ Recipe, traditional Lenten bread for ‘Saturday of Lazarus

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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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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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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’ Recipe, traditional Lenten bread for ‘Saturday of Lazarus

Combine the first three dry ingredients in a large mixing bowl. Mix well with a whisk. 2. Clear a small area in the center of the dry blend. 3. Add sugar, dry yeast, and the 2 cups of warm water. Let stand for 3 minutes until yeast proofs and forms bubbles. Combine with flour mixture and liquid.

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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.

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Preheat the oven to 450 degrees *. Preheat a 6-quart dutch oven for about 30 minutes. Once the pan is heated, remove it from the oven. Lift the dough (on the parchment paper) and place it in the dutch oven pan. The parchment paper should line the bottom of the pan. If desired, make a cross slash at the top with a sharp knife.

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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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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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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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It signifies the beginning of the Lenten period (which lasts for 40 days) and culminates with Easter Sunday celebrations. Many people choose to fast during this time and enjoy a diet of Lenten food - abstaining from meat and dairy products. The traditional recipe produces unleavened bread made with no raising agents.

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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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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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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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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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When. Lent begins Wednesday, March 1 and ends on Easter Sunday, April 16. Where. In the comfort of your own home! Women and men around the world are committing to this Lenten bread practice; you can join in no matter where you are. Why. Most people know Lent as the time to give something up.