How to Make Easy Homemade Pita Bread Cooking Lessons from The Kitchn. Whether we're talking falafel or deli ham, pockets of pita bread are one of my top choices for sandwiches. So portable! So neatly contained! So easy to eat! The pitas you make at home are worlds apart from the stuff you buy in stores, and watching them puff to glorious heights in your oven or on your stovetop is culinary magic at its best. Here's how we do it. You can make pita bread either in the oven or on the stovetop, and there are advantages and disadvantages to both. Pita is also great make-ahead bread. How to Make Homemade Pita Bread Makes 8 rounds What You Need Ingredients 1 cup warm water (not hot or boiling)2 teaspoons active dry or instant yeast2 1/2 - 3 cups all-purpose flour2 teaspoons salt1-2 teaspoons olive oil (optional) Equipment Mixing bowlRolling pinCast iron skillet (for stovetop baking)Baking sheet or a baking stone (for oven baking) Instructions 1. 2. 3.
At this point, you can refrigerate the pita dough until it is needed. 4. 5. 6. 7. 8. Additional Notes: Nigel Slater's flatbread recipes. I have been after a really good recipe for flatbreads for some time. A recipe that produces a dough that rises just enough, has a good, yeasty backnote and is effortless to work. I found it this week when Paul Hollywood's How to Bake (Bloomsbury £20) came through the letterbox. Despite the temptation of icing-splattered pains aux raisins, crisp Cypriot almond biscuits and a carrot and almond cheesecake I went straight for the flatbread recipe and it worked like a dream.
Flatbread was around long before the first oven, needing only a single hot surface on which to cook. This was no doubt provided by the embers of a dying fire where the heat was enough to cook the thin slippers of dough. I have previously baked my flatbreads, pitta, call them what you will, in a hot oven and never been entirely happy with them. The usual way to deal with them is to split and stuff after baking, but I prefer mine stuffed first, so the filling is hot and melting, and becomes part of the bread. 23 Homemade Breads to Fit Any Schedule Recipe Roundup. Previous image Next image Whether you have an hour or a whole day, you can count on having fresh bread. Fresh-baked bread is a special treat, a delicious treasure of a home-cooked meal. But we know how hard it can be to tackle bread. Some days you have a whole day to devote to the kneading, rising, and tending of a loaf of artisan bread.
Other days, you don't think about bread until 15 minutes before the meal. Well, you know what? Today we've gathered up our favorite bread recipes and sorted them by the time it takes to make them. IF YOU HAVE A HALF HOUR OR LESS• 15-Minute Cream Biscuits• Buttermilk Biscuits• Yogurt Biscuits with Dill• Bacon and Cheddar Cheese Biscuits IF YOU HAVE 1 HOUR• No-Time Bread• Mom's Rosemary Focaccia• Cornmeal, Parmesan, and Poppy Seed Crackers• Homemade Flour Tortillas IF YOU HAVE 3 HOURS• Rustic Flatbread• Homemade Pita Bread• Chickpea Socca Flatbread IF YOU HAVE 5 HOURS• Ciabatta Rolls and Loaves• Lemon and Sea Salt Focaccia• Herbed Olive Oil Fantail Rolls. Quick and Easy Wholemeal Loaf - Bread. The poet Pam Ayres once said, when describing her home-made wholemeal bread, that it was like 'biting into a cornfield', and that's it – the very best description I've ever come across. A crisp, crunchy crust and then all the flavour of the wholewheat grain – take a bite, close your eyes and you'll know just what she meant.
Then, when you've grasped how easy wholemeal bread is to make, you'll probably never stop making it. The recipe here is adapted from Doris Grant's famous loaf in her book Your Daily Bread,for which I continue to give thanks. Makes 1 large or 2 small loaves This recipe is taken from How to Cook Book One. It has also appeared in Sainsbury's Magazine (Mar 1996). Begin by warming the flour slightly in the oven for about 10 minutes, then turn the oven off for now. Now transfer the dough to a flat surface and stretch it out into an oblong, then fold one edge into the centre and the other over that. Meanwhile, pre-heat the oven to gas mark 6, 400°F (200°C). How To Make Bread. Previous image Next image Baking a loaf of bread can seem both intimidating and like an awful lot of work.
Don't worry - it's really quite simple once you get the hang of it! In this tutorial, we've broken it down into teeny-tiny steps to walk you through the whole process of making a traditional artisan-style loaf of bread. What You Need Water - 3 cups totalYeast - 1 teaspoon totalFlour - 6-7 cups totalSalt - 1 Tablespoon Equipment Large Mixing BowlSpoonBaking Pans (optional)Baking Stone (optional) Instructions 1. Skip this step if you don't have time, but it's an easy way to add flavor and good texture to your bread. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. Additional Notes: • This recipe we followed in this tutorial is adapted from the "Country-Style Hearth Loaf" from Bread Alone by Daniel Leader and Judith Blahnik. (Images: Emma Christensen and Faith Durand)
How To Wing It: Homemade Bread. How to Make Buttermilk Quick Bread: With 10 Different Variations. However the first quick breads came about, I am grateful. When else do we get to essentially dump ingredients in a bowl, stir, bake, and then be rewarded for our minimal efforts with a warm golden loaf of bread for the table? Here is the basic recipe I've settled on over the years, with plenty of variations for just about any occasion you can think of.
For an average weeknight meal, or even a non-average dinner party, I really like this basic buttermilk loaf all on its own. It's rich, a touch tangy, and not overly sweet, making it a good match for everything from a roast to a pot of chili. This is a versatile recipe, to be sure. Whether you stick with the basic recipe or change it up, the method is the same. Basic Buttermilk Quick Bread Makes one loaf 2 cups (10 oz) all-purpose flour 1/2 cup (4 oz) white sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup (8 oz) buttermilk 1 large egg 1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil 10 Variations: Dill and potato bread recipe, plus potato farls | Dan Lepard. Dan Lepard's dill and potato bread recipe: It toasts beautifully. Photograph: Colin Campbell for the Guardian The writer and cook Rose Prince, author of the excellent Kitchenella (Fourth Estate, £26), has for the past few years been baking bread for friends each weekend.
Starting on a Friday afternoon, the sourdough is mixed, then shaped in the evening and baked the following morning. Rose's children are involved in the whole production, too, from start to finish. As Rose writes, "If baking is to come back into domestic kitchens… it has to be practical" and involving the family in this way makes it eminently so. As does adapting a recipe so it fits the time you have, and so the bread stays soft enough to eat for many days. Using sourdough helps stop the crumb going stale too quickly, but other ingredients have a similar effect. Dill and potato bread This loaf has the most curious aroma once it's baked, almost that of sizzling butter and very unlike that of fresh dill. Potato farls. Black olive sesame bread recipe | Dan Lepard. One of the best aspects of home baking is that it gives you freedom to be full on with ingredients.
In other words, your bread doesn't have to be mean and can be loaded with, say, plump black olives, and you'll have none of the shop baker's worry about how much he can charge for the loaf. I've relied on the olive brine for the salt element here, but add half a teaspoon more if you like. 330g jar pitted kalamata olives in brine1 tsp fast-action yeast1 tsp dark brown sugar50g sesame seeds, plus an extra tablespoon to finish350g strong white flour, plus more for shapingOil, for kneading1 tbsp dried oregano 1 tbsp dried thyme1 tbsp sumac, optional but goodFinely grated zest of ½ lemon Strain the olives, then measure the liquid and top up with warm water to make 250ml. Lightly oil a patch of worktop just large enough to knead on, then give the dough a short, 10-second knead. Danlepard.com/guardian.