1 KNOW of few cultures that do not make some type of bread. In most ancient cultures a grain of some sort was ground and mixed with water. Sometimes a leavening was used and sometimes it was simply allowed to ferment. Then it was baked in loaves or patted into pancake shapes and fried on the tops of hot stones. In all cases the invention of bread meant salvation for the tribe. That is why the Bible refers to bread as the staff of life. ARMENIAN KNOT ROLLS (makes about 24 knot rolls) 1 owe this recipe to my Arme- nian friends in San Francisco. 4 cup warm water {about 105°F) 1 package quick-risirg yeast 1 cup mitk Ya pound butter 4 cup sugar 2 teaspoons groand makteb (find in Middle Eastern markets), or use a litile ground fennel seed 1 teaspoon salt ~ 1% teaspeon baking pewder V4 cup orange juice 2 eggs, beaten 4 cups all-purpose Nour EGG WASH 1 egg beaten wiih i tablespoon water GARNISH 2 tablespoons sesame seeds Place the warm water in che bow! of a heavy-duty electric mixer. Add the yeast. Stir to dissolve. In a small saucepan combine the milk, butter, sugar, mahleb, salt, baking powder and orange Juice. Heat and stir to melt the butrer and dissolve the sugar and salt. Cool to tepid, barciy warm, 105°F. Stir in the beaten eggs. Add to the yeast mixture. Add 2 cups of the flour 1o the yeast mixture, Beat 5 to 10 minutes or until a soft sponge is formed and the dough begins to pull away from the sides af the bowl. This can also be done by hand with a wooden spoon. Using the dough hook on your electric machine, or by hand, add the remaining 2 cups four and knead to make a smooth dough, Knead for abour 10 minutes by machine or 20 minutes by hand. Place on the counter ander a large stainless-sivel Growl ANow to double in bulk, about 1% hours. Punch down and form ralis. To make kant rolls: Pinch off @ piece of dough the FH fEWS photo Cindy Goodman KIRK BURDENY bakes bread in a vig way at Tino’s Bakery in the Lonsdale Quay Market. size of a golf ball. Roll into a snake 1] inches long. Tie into a knot, then bring up the ends through the centre of the knot. Continue with the rest of the dough until you have 24 knots. Place the knots 2 inches apart on a greased baking sheet. Allow to double in bulk (45 minutes to | hour). Brush with the egg wash. Sprinkle with the sesame seeds. Bake at 350°F for 25 to 30 minutes or until golden brown. BASQUE BREAD (makes 1 very large loaf} You’ll need a 10-inch cast-iron covered Dutch oven (5-quart size} to make this bread. 3 cups very hot (ap water 2 cup butter, margarine or shostening ¥2 cup sugar 2% teaspoous salt 2 packages quick-rising yeast About 9% cups all-parpose flour Salad oil for oiling the pan [In a bowt combine the hat water, butter, sugar and salt. Stir until the butter melts; let cool to warm (110° to EIS°F). Sur in the yeast, cover and set in a warm place until! bubbiy, about [5 minutes. Add 5 cups of the flour and beat with a itavy-duty mixer or wooden spoon to farm a thick batter. With @ spoon, slir in enough of the remaining flour (about 344 cups) to foray a stiff dough. Pure the dough our onto a floured board and knead until smooth, about 10 minutes, adding flour as needed to prevent stick- ing. Turn the dough into a greased bowl, cover and let rise ina warm place until doubled in size, abour tY% hours, Pench down the dough and knead on a floured board tu form a smooth ball. Cut a circle of foil to cover the bottem of the Dutch oven. Grease well with salad oi! the inside of the Dutch oven and the underside of the lid. Place the dough in the pot and cover with the lid. Let rise in a warm place until the dough pushes up the lid by 4% inch, about { hour (watch close- ly). Bake, covered with the tid, in a 375°F oven for 12 minutes. Remove the lid and bake for another 30 to 35 minutes or until the loaf is golden brown and sounds hollow when tapped. Remove from the oven and turn the loaf out (you'll need a helper) onto a rack to cool. FRIED LENTIL WAFERS (makes 8) 1 see no reason why you should make this Indian bread from serach, No one in the Indian communi- ty in this country does such a thing: the item is readily available in indian markets and fancy food shops. Made of lentil or garbanzo Mour, the dried wafers puff up when deep-fried, Peanut or corn oi} fo fil an elee- tric frying pan (oa depth of 2 in- ches 8 store-bought lentil wafers Cpuppadam'') in assorted fa- vors: garlic, black pepper, cumin and plain Heat the off to 375°R. Cently slide one wafer into the ail. Push the wafer down and swirl it around using tongs, pressing it gently to keep it submerged at all times during cooking. fs CL a3 SET OM. XAG POBE ‘A POSTCARD from Kiev reads ‘‘Al! honor to the breadmakers. " The wafer will turn fight and fluffy and expand enormously in size (about 10 seconds). Remove and drain it on paper towels and continue with the re- maining ones in the same way. When slightly cool the puppadam will curn crisp. PAGACH (makes | large loaf, enough for 8 servings) THE DOUGH fcup warm water (105°R) 1 package quick-rising yenst 43 teaspoon salt 24: to 3 cups all-purpose four TOPPING Salad ail Additional salt or partic salt Dissolve the yeast in the warm water (105°F). Add the sait and 2% cuns flour. Knead until smooth, ‘adding more flour as needed if the dough is still too sticky. Place the dough on a plastic countertop and cover it with a stainless-steel bowl. Allow it to rise until double in bulk. Meanwhile, make the (recipe below). Punch down the dough. Divide it into 2 parts. Roll the dough out into a rec- tangle, (8 inches long by 12 inches wide. Place the filling on one side of the rectangle, being careful to leave a margin of about 2 inches trom the edges. Fold the other half of the dough over the filling so that you now have a turnover 9 inches by VW inches, Pat the top of the dough down lightly into the filling, Carefully pinch the edges together. Spread the salad oil on top and sprinkle generously with the salt or garlic salt. Place on a greased baking sheet. Let rise until double in bulk. Buke in a preheated 400°F oven for 30 minutes or until golden brown. filling