Two Ingredient Bread

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Bread is a symbol of friendship and hospitality. Many ancient cultures believed bread was a gift from God.  A loaf of homemade bread is one of my favorite things to share with a neighbor or to take to a friend.  I love making extra so that I will have some to share.  Hot bread, right out of the oven, crusty and buttery, makes the simplest salad or soup a feast.

Sayings from around the world refer to the way people feel about bread: In English, we say “Bread is the staff of life.”  A Spanish phrase declares “All sorrows are less with bread.” In Italy, one might hear “Bread is all food, the rest is merely accompaniment.”  In a  Slavic proverb I read: “Without bread even a palace is sad, but with it a pine tree is paradise.”

There is a common resistance to making our own bread, however. That lies in the error of believing it is too difficult, or takes too much time.  Some of us have breadmakers that turn out loaves just as tasty as those we knead with our hands.  But there is something very satisfying about  turning and pressing the dough the time honored way, and I love it. Following is one recipe you will find hard to believe.  I didn’t think it would work, either, but it does, and it is both delicious and versatile.  You will think of a number of ways to use it. My favorite is to simply shape a long loaf and sprinkle with herbs or seeds. It makes a great pizza crust or small tart rounds.

Two Ingredient Bread

1 cup self rising flour, plus extra for kneading and shaping

1 cup of Greek yogurt

In a bowl, combine the flour and yogurt and pull together with your fingers  to form a ball.

Turn out onto a floured cloth.
Knead for about 5 minutes. 
Roll into desired shape.

If I make a loaf shape, I like to brush it with a bit of olive oil and sprinkle coarse salt and sesame seeds over the top. Chopped herbs or Kalamata olives and sun-dried tomatoes produce a colorful and tasty topping, too.

This makes one long flat loaf or one pizza.
If the dough seems too sticky when you mix it, just add a sprinkling more
flour. The more you work the dough, the better it comes together and becomes the right texture to roll out.

Adapted from a  recipe by Jennifer Cheung for Kidspot

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