Pita Bread

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Ingredients

1 1/8 cups warm water
3 cups all-purpose flour
1 tsp salt
1 tbs peanut oil
1.5 tsp sugar
1.5 tsp yeast

Directions

Instructions Checklist

• Place all ingredients in bread machine, make bread dough.

• Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.

• Preheat oven to 500 degrees F, place rack with stone on bottom. Place 2 pitas on the stone. Bake 5 minutes until puffed and tops begin to brown. Remove pitas from oven and immediately cover them with a damp kitchen towel until soft. Once pitas are softened, either cut in half or split top edge for half or whole pitas. Normally pitas are eaten immediately. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Whole Wheat Sandwich Bread

This is a favorite everyday sandwich bread. This recipe was modified from a King Arthur recipe. I use half white and half whole wheat flour because that is what the bread lovers like. Used weight for ingredients where listed.

• 1 1/4 cups (240g) lukewarm water
• 2 Tbs olive oil
• 1 Tbs honey
• 2 cups (227g) all purpose flour
• 2 cups (227g) whole wheat flour
• 2 Tbs sesame seeds
• 2 Tbs flax seeds
• 1 Tbs wheat gluten
• 1.5 tsp salt
• 1.5 tsp instant yeast

Put everything in bread machine on dough cycle. When complete roll out air bubbles and shape into bottom of 13" pullman loaf pan. Cover with plastic wrap and dish towel till 1" from top.

Baked in 2 loaf pans in oven 381 F for 35 min. Runs over some. Also worked exactly in 13" pullman pan at 375F for 18 min, uncover, then 15 min.

Pullman Loaf / Pain de Mei

A real winner. You can't always eat healthy and everyone loves this. From a King Arthur recipe, tweaked to work for me.

Use weight measurements, not volume.

2/3 cup (152g) milk
almost 1 cup (215g) lukewarm water
3/8 cup (6 tablespoons, 85g) butter
2 teaspoons salt
3 tablespoons (35g) sugar
1/4 cup (28g) whole dry milk
3 tablespoons (35g) potato flour (sub 2 tablespoons potato starch)
4 3/4 cups (567g) King Arthur Unbleached All-Purpose Flour (using Sir Galahad)
1 1/8 teaspoons instant yeast

Put all in bread machine. Butter 13" pullman loaf pan (not necessary). When dough is finished, preheat oven to 356F.  Deflate dough and get out air bubbles, shape into 13" log. Flatten deflated dough into loaf pan. Cover with plastic wrap so no air reaches dough. When dough is 1" from top of pan, remove plastic and put top on pan. Wait a few minutes more. Bake 23 min, remove top. Some of the dough comes out the side, but someone will eat that too. Bake 20 min more.  Remove from pan and let cool completely.

Dill & Shallot Bread

This one worked out very well. Makes a sandwich style loaf, went well with spicy lentil soup. Will try to duplicate.

2/3 cups Italian flour
1/2 cup WW flour
3 cups white bread flour
1.5 tsp salt
dollop unfed starter
2 tsp yeast
2.5 Tbs olive oil
1.5 cups water
3-4 Tbs chopped dill
1 large diced shallot

Made a very soft dough. Baked convection bake 425F for 20-25 min in dark metal loaf pan.

Buttermilk White Bread

Inspired by this recipe.

¼ cup, plus 1 TBSP water
¾ cup buttermilk
3 TBSP vegetable oil
3 cups bread flour
⅓ cup oatmeal
1½ tsp salt
3 TBSP sugar
1.5 tsp rapid rise yeast

I made this using the dough setting for the bread machine.

Heat water and buttermilk to 80F (in microwave for 30 seconds). Next time, start with more buttermilk and add water to determine correct amount. The dough should be a soft tacky ball.

Pat or roll dough into rectangle of floured surface. Tightly roll up starting with narrow edge of rectangle. Pinch and seal edges underneath.

Place in 9.5 x 5x5 in pan (1.5 lb) to rise till ripe. Next time, try pushing the dough down into the pan to almost touch the sides. Proof at 100F for about 1 hour.

Preheat oven to 375F on convection setting (350F). Bake until internal temp reaches 205F, about 35 min. Cool on rack if possible. If not, slice and eat warm. Yum.

Hamburger Buns / Dinner Rolls

The dough for these buns was inspired by a request for Fat Daddy's hamburger buns. Fat Daddy's was a neighborhood restaurant in Raleigh that had ok hamburgers, a 'fixins' bar and freshly baked tender buns. We went for the buns and fixins.

3 cps bread flour
1 tsp salt
2 tbs sugar
2 tbs olive oil (substitute butter for cinnamon buns)
0.5 cp warm milk
0.5 cp warm water
1 large egg
1 tbs active dry yeast
lg dollop of unfed starter

Make dough in bread machine. I've made rolls right away and also kept dough overnight in fridge with good results.

Roll out buns by rolling dough into ball (wipe on, wipe off) on cutting board. Start cupping your fingers while rolling then pull down from top while rolling. Better instructions can be found online.

Pre-heat the oven to 375°F.

Melt butter and brush it over the risen hamburger buns. This helps the tops to brown and keeps the crust soft. Bake the buns until golden, 15-18 minutes.

Makes 8 hamburger buns, 16 slider buns, 12 cinnamon buns. One batch make 24 mini cloverleaf rolls + 10 pumpkin dinner rolls.

 

Pizza Dough

After much experimentation, this seems to be working…


4 cps bread flour
2 tsp gluten
dollop of unfed starter
1.5 cps warm water
2 tsp salt
2 tsp sugar
2 tbs olive oil
1 tsp active yeast

Put all ingredients into bread machine.  Age finished dough in fridge overnight. After warming to room temp, roll out wit several rests in-between to allow the dough to relax. Toss the dough if you feel brave.

...last time tried 1 tbs gluten

Sourdough Spent Grain Bread

Ferment 1 cup spent grains from beer wort with 1 cup sourdough starter for several hours or overnight

Knead in bread machine with 3 cups flour (half white WW & half clear bread flour), 2 tsp salt, 1 T sugar (if grains are bitter) and 1 cup water. Add flour or water to make medium firm dough.

Proof bread till doubled

Preheat stone in oven to 450.
Cook with steam for 15 min
Lower oven to 400 and cook for 35 more minutes (total 50 min)
Bread should be about 190 internal

Cool for 45 min

Southern Corn Bread

We made this for Christmas / New Years this year. This was based on a recipe by Andrea Meyers. It was quite tasty, The cornmeal was a mixture of very fine and coarsely ground corn.

Ingredients

1-1/2 cup cornmeal Bloody Butcher corn meal from Tierra
1/2 cup unbleached all-purpose flour
1-1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 egg, beaten
1-1/4 cups buttermilk 
4 tablespoons vegetable oil (or bacon drippings if you happen to have any)

Preparation

1. Preheat oven to 400° F.

2. Stir together cornmeal, flour, baking powder, baking soda, and salt in mixing bowl. Add the beaten eggs and the buttermilk, stirring just until all the dry ingredients are wet. Do not over mix.

3. Add vegetable oil to a 9-10 inch cast iron skillet and place in the hot oven for 3 to 4 minutes. You want the skillet hot, but you don’t want the oil to start smoking.

4. Remove hot pan from oven. Make sure that the pan is thoroughly coated with the oil, bottom and sides, then pour the excess oil into the batter and stir. Pour batter into the hot pan.

5. Bake for 25 minutes or until lightly browned.