Trencher Bread

{
  "diet": "C",
  "name": "Trencher Bread",
  "page": 47,
  "type": "The Rock of Bral",
  "fluff": {
    "__prop": "recipeFluff",
    "entries": [
      "Predating even the most rustic plates, trencher bread served as a functional, and edible, tool for serving food. Usually allowed to harden and become stale, this flat, round loaf can not only hold the meal but also become the next course once the edible \"plate\" has absorbed any juices or sauce and softened. Even when civilization along the Sword Coast advanced, the pre-Netherese tradition of serving food on edible plates remained. No longer used for pure utility, trencher bread is traditionally prepared hard, flat, and dry, but it is lightly salted and seasoned to make the \"second course\" more appealing. It has also taken on other shapes, notably a bowl, which has become a popular vessel for serving soups and stews. The bread is served along the crowded, cobbled lanes of major metropolises as far south as Calimport and as distant as the Rock of Bral asteroid spaceport. Look for street vendors in Middle City's Great Market serving rare mammalian meats and sauces on this bread—a quick and cheap option for on-the-move off-worlders—and embrace the novelty of an ancient taste of Toril."
    ]
  },
  "__prop": "recipe",
  "serves": {
    "exact": 2
  },
  "source": "HFFotM",
  "hasFluff": true,
  "noteCook": [
    "Brushing the breads with extra-virgin olive oil or melted butter while they're still warm is a nice touch."
  ],
  "ingredients": [
    {
      "type": "ingredient",
      "entry": "{=amount1/v} cups whole-wheat flour",
      "amount1": 2
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} cup all-purpose flour, plus more for dusting",
      "amount1": 0.75
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} cup stone-ground cornmeal",
      "amount1": 0.25
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} teaspoons kosher salt",
      "amount1": 2.5
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} teaspoons baking powder",
      "amount1": 2.5
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} teaspoon baking soda",
      "amount1": 0.5
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} cups whole milk or low-fat Greek yogurt (not nonfat)",
      "amount1": 1.25
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} cup extra-virgin olive oil",
      "amount1": 0.33
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} tablespoons neutral oil",
      "amount1": 3
    }
  ],
  "instructions": [
    "Lightly flour a work surface. In a large bowl, combine the whole-wheat flour, all-purpose flour, cornmeal, salt, baking powder, and baking soda and whisk to incorporate. Make a well in the center, add the milk and olive oil, and, using a wooden spoon or your hands, stir around the perimeter of the well to incorporate the dry ingredients into the wet (the dough will look a little rough and shaggy). Scrape the dough onto the prepared work surface and knead until smooth and uniform, dusting with a tiny amount of all-purpose flour as you go if the dough becomes too sticky. Divide the dough into four equal portions. Gently roll each portion into a ball, cover with a clean kitchen towel, and let rest for 15 minutes.",
    "Preheat the oven to 125°F.",
    "Using a rolling pin, roll out one of the dough balls into a circle with an 11-inch diameter. In a 12-inch heavy skillet (preferably cast iron) over medium heat, warm about 2 teaspoons of the neutral oil until hot. Tilt the skillet to coat the bottom with oil, carefully place the dough circle in the skillet, and cook, undisturbed, until spotted with brown on the bottom and slightly puffed, 3 to 4 minutes. Turn the round over and continue to cook, undisturbed, until the second side is spotty brown as well, 3 to 4 minutes longer. Transfer the bread to a baking sheet or ovenproof plate and place it in the oven to keep warm. One at a time, roll and cook the remaining rounds, adding the remaining 1 tablespoon neutral oil and adjusting the heat if necessary to avoid burning, and transferring them to the oven keep warm. Serve immediately."
  ],
  "allergenGroups": [
    "gluten",
    "milk"
  ],
  "_fullIngredients": [
    {
      "type": "ingredient",
      "entry": "2 cups whole-wheat flour",
      "amount1": 2
    },
    {
      "type": "ingredient",
      "entry": "¾ cup all-purpose flour, plus more for dusting",
      "amount1": 0.75
    },
    {
      "type": "ingredient",
      "entry": "¼ cup stone-ground cornmeal",
      "amount1": 0.25
    },
    {
      "type": "ingredient",
      "entry": "2½ teaspoons kosher salt",
      "amount1": 2.5
    },
    {
      "type": "ingredient",
      "entry": "2½ teaspoons baking powder",
      "amount1": 2.5
    },
    {
      "type": "ingredient",
      "entry": "½ teaspoon baking soda",
      "amount1": 0.5
    },
    {
      "type": "ingredient",
      "entry": "1¼ cups whole milk or low-fat Greek yogurt (not nonfat)",
      "amount1": 1.25
    },
    {
      "type": "ingredient",
      "entry": "⅓ cup extra-virgin olive oil",
      "amount1": 0.33
    },
    {
      "type": "ingredient",
      "entry": "3 tablespoons neutral oil",
      "amount1": 3
    }
  ]
}