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Pita Bread Adapted from The Bread Bible 3 cups plus a scant 1/4 cup unbleached all-purpose flour (16 oz./454 grams) 2 teaspoons salt (1/2 oz./13.2 grams) 2 teaspoons instant yeast (6.4 grams) 2 tablespoons olive oil (1 oz./27 grams) 1 1/4 cups water, at room temperature (10.4 oz./295 grams) 1. About 1 1/2 hours before shaping, or for best flavor development, 8 hours to 3 days ahead, mix the dough.
Monday, September 10, 2007 No Knead Bread: so easy a 4-yr old can make it! It’s been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread.
Guess what?! You voted rolls! What, you didn’t vote? I held an impromptu little poll yesterday asking if you would rather have chicken or rolls today. And you voted rolls!
Two nights ago I started thinking about the date because, well, I haven’t thought much about the date lately. And then it hit me that Thanksgiving was just over two weeks away. It’s like I’ve been living under a rock or something. Oh wait, I have!
This weekend I found myself staring out the window at the abundant chives growing in my garden. What could I possibly do with them, I wondered, except eat them on baked potatoes? And how many baked potatoes can I eat before I never want to see another spud again? Then it occurred to me that I've made potato bread before, so why not add chives to potato bread?
I made up these little gems this afternoon in the hopes we would have them for Sunday breakfast tomorrow morning. However, they are SO GOOD, I don't anticipate them making it through the night. They will be devoured before bedtime. I know it. The town I live in does not sport a donut shop, can you believe that?
~ Emma ~ I am learing about Ancient India in school. I had a project due last week and to get extra credit I could bring in a food from India and I knew right away I wanted to make Naan. We have made it before and I LOVE it! I changed up the recipe a little bit to make it more exciting.
What if I told you that instead of buying bakery bread for four or five dollars a loaf, you could make delicious handmade bread whenever you wanted, at a fraction of the cost and it is so easy a kid could do it? Well, read on because this method of making artisan bread at home will change your life. You can make incredible bread without having to do all the usual time consuming tasks of breadmaking : no need to make a new batch of dough every time you want bread no need to proof yeast no need to make starters or prefermented dough no kneading! In the last few years, several methods for making easy no-knead bread doughs have crept up on the internet and gained popularity.
I must begin by saying where the recipe originated, if in fact it originated anywhere...really. I think bread has been baked for centuries using flour, salt, water, and yeast or other form of leavening. As far as I know the recipe for "No-Knead" bread dough was printed in the New York times. I don't know what month, day, or year. The originator is Jim Lahey of Sullivan Street Bakery. That's all I know.
Mallorca Bread I don’t think I can count all the happy and fun memories this bread brings up. Every time I go home to visit I have to get my hands on a warm buttery mallorca. In Puerto Rico every small town has at least one large bakery with an array of delicious pastries and breads and you almost always find mallorca. If there is one weakness I have when I visit Puerto Rico it’s the bakeries.
I think there are certain things that every family makes during holidays. These sweet rolls are one of few things that we make every year. They are that good! My husband says that these rolls are perfect for making little roll sandwiches with either turkey or ham. The bottom parts of the rolls are buttery and delicious since they are dipped in melted butter before they are baked.
This pita bread recipe makes amazingly soft and fluffy pitas. If you’re in the U.S. and are used to the cardboard rounds sold at supermarkets here as “pita bread,” you’ll be amazed once you try the real thing. The yeasty, delicious aroma, the chewy texture and the delicate taste will get you hooked immediately. There’s one caveat though: once you try these, you won’t be able to go back to eating supermarket cardboard pita. The dough in this pita bread recipe is mixed by a bread machine.
And I’m not even kidding! Easiest. Recipe.