Bread With Tahini And Syrup

INGREDIENTS

INSTRUCTIONS

In a large bowl, combine flour, salt and butter. Mix lightly with your
fingertips until dough forms pea-sized pieces. Stir in milk and
lightly knead until dough forms a ball. Transfer dough to a buttered
bowl, cover with plastic wrap, and let rest 1 hour. On a lightly
floured board, shape dough into a log and divide into 8 pieces. Roll
each piece into a ball and place on the floured board under a  slightly
damp towel for 30 minutes. Stir together the tahini, maple  syrup and
melted butter, and set aside. Roll four of the dough balls  into 7-inch
rounds, and coat the surface of three of the rounds with  a thin layer
of the tahini mixture and stack them on top of each  other. Place the
fourth, uncoated round on top and press the edges  together to seal the
stack. Place a towel over the top and repeat  process with remaining
four dough balls. (You should have extra  tahini mixture left over.)
Let them rest for 30 minutes. Place one of  the stacks on a lightly
floured board, sprinkle with a little flour  and gently roll into a
larger 9-inch round, about 1/4-inch thick.  Spread half of the
remaining tahini mixture over the top, and roll up  like a jelly roll.
Use a sharp knife to cut into 4 pieces and place  them under a towel.
Repeat with remaining round. Let them rest for 15  minutes, then roll
each piece of dough into a 6-inch square. Heat a  cast-iron skillet or
griddle over medium heat and brush lightly with  the melted butter.
Place one square of dough in the skillet and cook  for about 1 minute,
or until dough begins to bubble and turn light  brown. Brush bread
lightly with melted butter, flip and bake other  side for 30 seconds to
a minute, or until slightly crisp on the  outside but still soft.
Transfer bread to a plate, cover with foil to  keep warm, and cook
remaining bread. Serve hot, drizzled with warm  maple syrup. This
recipe yields 8 squares.  Recipe Source: TOO HOT TAMALES WORLD TOUR
with Susan Feniger and Mary  Sue Milliken From the TV FOOD NETWORK -
(Show # WT-1B32 broadcast  09-09-1998) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net  09-24-1998
Recipe by: Susan Feniger and Mary Sue Milliken  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 370
Calories From Fat: 223
Total Fat: 25.6g
Cholesterol: 54.8mg
Sodium: 92.1mg
Potassium: 115.4mg
Carbohydrates: 30.7g
Fiber: 1.8g
Sugar: 4.4g
Protein: 5.8g