Afghan Bread!

Look at this! I bought it yesterday from our local fruito who brought it up from Sydney. Isn't it beautiful? Very nice, too!!! I hope he sells lots so he keeps buying it! Approx 1cm thick. You can see how big it is!!

I'm sure a lot of the members in bigger cities have probably seen it ... but not me!


Here's the wrapper:


Soft, chewy, delicious ... not dry like flat bread (eg. 'lebanese' bread).

We smeared it with lots of garlic-laden tzatziki and grilled pork chunks and salad!




Ummm ... let me see. Afghan Bread => Mick's Panettone.



Well ...

I know ... they BOTH contain flour!

How's that!?



Long story Mick, ask Carol or TP, they are the ones who rule this roost!



I'm still wondering how it ended up in Afghan Bread!


Thanks TP! It's the most delicious taste. I always make something nice for the adults when my kids have their birthday parties. Always a cheesecake of some sort (my favourite - sigh), but I have a hankering for panettone!


Afghan bread as per your request ladies!
makes 8 Afghan breads
* 40g of water
* 155 levain
* 1 tablespoon of sugar
* 830g of flour
* 1 tablespoon of salt
* 56 g of corn oil

Yeasted version (original)

* 1 half cups of water
* 7 grams dry yeast
* 1 tablespoon of sugar
* 4 cups of flour
* 1 tablespoon of salt
* 1/4 cup of corn oil

mix the following

* 1 egg yolk,
* 1 tablespoons of water
* 1 tablespoons of black cuminseed or caraway seeds


1. Mix 1/2 cup , yeast, sugar let it sit for 10mins.
2. PLace flour in a mixing bowl and sprinkle salt. Make well then add oil and yeast mixture. Stir in and add small amounts of water until soft dough that can be moulded. Knead for 5mins. Cover with paper and let rise for 1 1/2 hours.
3. Divide dough into eight parts and roll each into a ball. Roll each bread into an oval shape 20cms long 5cms thick
4. Make lines in top of dough. brush on egg mix and sprinkle the black cuminseeds.
5. Bake in a preheated 350F oven for 25 mins.

Hey, that's my pannetone.

Wish I had more time to join in the conversation but I catch up on reading as much as I can.

Best wishes to you all,


"C'mon mate put your shrimp on the barbie!" Hey Mick! How's about a bit of news on the "boy's" and all sort's of good bakers stories stuff!


Thanks for the recipe, Mick!

I just love how you boys bake in BULK!!!


Oh...and Carol...[url=]here's the panettone recipe[/url], don't know if it's the same one you have in mind. Lovely recipe. I think I'll have to make it this week....yummmmmyummmm. Just went down memory lane.


Post the recipe here, Jeremy.

Very Happy

And, we'll see if we can do it the sourdough way.

Hey this the other than section? Make it at home why don't you?:wink:
Will send you recipe!

Cute kid!

It is just delicious, Jeremy. It came with two of those big wheels in the bag. It seems to be mostly wholemeal ... but fabulously soft and chewy. The 'cute kids' were just fascinated by it and I never complain about them wanting to eat good bread. The biggest 'cute kid' donated the use of his lovely head to give you an idea of how BIG it is!

I've blown my carbohydrate budget, tho!


(edit) Oh, and Jeremy ... is your panettone recipe anywhere?

While, I was waiting for my spelt fruit bread to rise, I made Jeremy's Afghan bread recipe.  I used the yeasted version and made a couple of changes (sorry Jeremy!) - I don't like sugar in bread, so I substituted 1 tbsp malt extract for the sugar.  I also didn't have any corn oil, so sub'd grapeseed oil, and no nigella or caraway, so used sesame seeds instead.  It still worked a treat !

I made four bigger breads rather than 8, and baked them on the pizza stones at about 200C.  They were done pretty quickly, in about 13 minutes.  Delicious, and great fun !

Gosh Celia your prolific!
This is such an old post I forgot about it, though I do have another recipe for a flat bread with sumak.

Feeding them is a full time gig.  All the afghan bread, half the spelt fruit loaf, and three sourdough rolls went at lunch and dinner today.