Smitten kitchen | pita bread | print template. 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. Mixer method: In the bowl of a stand mixer, combine all the ingredients. With the paddle attachment, mix on low speed (#2 if using a KitchenAid) just until all the flour is moistened, about 20 seconds.
Hand method: In a large bowl, combine all the ingredients except for a scant 1/4 cup of the flour. Sprinkle a little of the reserved flour onto the counter and scrape the dough onto it. Knead the dough for another 5 to 10 minutes or until it is soft and smooth and just a little sticky to the touch. 2. 3. 4. Roll each disk into a circle a little under 1/4 inch thick. 5. No Knead Bread: so easy a 4-yr old can make it! 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. And while fads come and go, this certainly is a recipe that has transcended the fickleness of foodies. It’s time to revisit the bread…. as many of us have been brainwashed by this summer’s ice cream! I firmly believe that every person should bake a loaf of bread at least once in their lifetime. No Knead Bread recipe so insanely brilliant – no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading.
So, without further blabbering, I’ve pimped out my son to demonstrate that baking No Knead Bread is so simple a 4-year old can do it. Of course I had to bribe him with 2 temporary tattoos. So, let’s start. 3 cups of bread flour in a big bowl. secret: I sometimes use 1/2c whole wheat flour + 2 1/2c bread flour 1/4 teaspoon of instant yeast: 1 teaspoon of table salt Add 1-1/2 cups of lukewarm water. See? Flaky crescent rolls for thanksgiving. 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! Don’t worry, there’s still enough chicken to go around. We’ll get there! No real surprise, the recipe came from Great Grandma. These crescent rolls contain layer upon layer of flaky, buttery dough with just a hint of sweetness, and are absolutely perfect for any Thanksgiving bread basket. If making bread of any kind intimidates you, this is the roll for you!
Now don’t freak out, but to make these lovelies you need to laminate your dough. Then, you fold both sides of the dough in towards center so it looks like a book! Then, fold the dough in half, stick in the fridge for 30 minutes and repeat that process again (just the folding and the rolling—not the buttering). I was so impressed at how easy this old faded recipe was and how well they turned out! ….these are so much better!!!! Flaky French Crescent Rolls Ingredients: Squash 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! Anyway, I haven’t the foggiest idea what we’re going to do for Thanksgiving this year and I probably won’t know until a few days before.
But even with that lack of planning, I do have a few recipes I can share leading up to the big day that will be mighty scrumptious for your probably-much-more-organized Thanksgiving! I’ve had this recipe for squash rolls on the the site forever, but I never actually wrote a post about them. This recipe comes from Nate’s mom. If you do happen to end up with leftovers, be sure to zap your roll in the microwave for 20 seconds or so to get it piping hot again. Baked Potato Bread. 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? And, heck, while I'm at it, why not throw in some other tater toppings like sour cream and bacon and have a full-on Baked Potato Bread? By the time I had second thoughts about it, all of the ingredients were mixed together. The full recipe is below.Freestyle Baking As I have written about time and time again, I think the real fun in baking comes once you have mastered the basics and understand how adding different ingredients in different proportions will change the character of your loaf.
Potato Bread I don't believe that I've every posted about a potato bread on this site, so a little introduction is in order. Enough blabbing. KFC Buttermilk Biscuits Recipe. Cinnamon Doughnut Muffins. 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?
The grocery stores sell donuts, but I think we all know the taste is not thesame as a donut shop donut. Well, after making these, we no longer need a donut shop. Light, airy and just perfectly, perfect, the recipe makes nine (which is perfect for breakfast) but five have already been eaten by hungry little (and big) mouths.I just know these muffinswill be searched out through the evening. Everyone will just have to be happy with eggs for breakfast because that’s all there will be! In a large bowl,sift flour, baking powder, salt, nutmeg and cinnamon; whisk to combine. In another bowl, combine sugar, oil, egg, and milk. Stir wet ingredients into dry ingredients just until moistened. Naan Bread «
~ 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. I added garam masala and it gave the naan a very nice flavor. I brought it to school and everyone loved it there was none left. Naan Bread 1 package active dry yeast 1 cup warm water 1/4 cup white sugar 3 tablespoons milk 1 egg, beaten 2 teaspoons salt 4 1/2 cups bread flour 2 teaspoons minced garlic (optional) 1 teaspoon garam masala (optional) 1/4 cup butter, melted In a large bowl, dissolve yeast in warm water. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise.
Punch down dough, and knead in garlic and garam masala. Preheat grill or skillet to high heat. At grill side, roll one ball of dough out into a thin circle. Like this: Like Loading... Amazing Artisan Bread for 40 Cents a Loaf - No Kneading, No Fussing, No Kidding. Update: If you're interested, I've written an update on this technique here. 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 breadno need to proof yeastno need to make starters or prefermented doughno kneading!
In the last few years, several methods for making easy no-knead bread doughs have crept up on the internet and gained popularity. Among the most popular have been Jim Leahy's No-Knead Bread and Jeff Hertzberg and Zoe Francois' Artisan Bread in Five Minutes a Day. "The results have forced me to reconsider all of the premises I once held sacrosanct". So what is going on here? 1. Crusty Bread. Jan. 1, 2015: Just released. Instructional video for the Crusty Bread recipe.
Crusty Bread 3 cups unbleached all purpose flour 1 3/4 teaspoons Kosher salt 1/2 teaspoon Instant or Rapid-rise yeast 1 1/2 cups water In a large mixing bowl, whisk together flour, salt and yeast. I must begin by saying where the recipe originated, if in fact it originated anywhere...really. Remember before beginning to create, that this bread is highly forgiving. You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot. In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast. Whisk the flour, salt and yeast together. Add 1 1/2 cups water. Mix in the water. That's it! Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top.
After 12 hours the dough will look like this. Meet my blue Le Creuset. Now, please disregard that this dough has stuff in it. Mallorca. 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 go on a all out carb gorge when I visit, picking up bread in the morning for breakfast and pastries to have with my after dinner cup of cafe con leche. Mallorca bread is a sweet, fluffy and buttery egg bread. It is perfect to have sliced and buttered with a cup of coffee or you can also have a savory sandwich version with a slice of ham and Swiss. If there is one place that I MUST go visit when I am home in Puerto Rico, it is La Bombonera.
It is funny how when you live in an area where certain ingredients are easy to come-by (ie. On Sunday after church I decided to give this new recipe a go. Ingredients. Authentic Pretzels. Holiday Sweet Dinner Rolls. 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. And yes, they are amazing! But I have to admit – they aren’t the prettiest rolls you’ve ever seen. Ingredients: 2 tablespoon active dry yeast 1 cup warm water 1/2 cup sugar 2 eggs 3 tablespoons oil 2 teaspoon salt 6 ounces evaporated milk (just over 2/3 cup) 6 ounces boiling water (just over 2/3 cup) 6-7 cups flour 1/2 cup butter, melted Directions: In a large bowl, dissolve yeast in 1 cup warm water.
Knead the dough on a lightly floured surface until it forms a soft, elastic ball. Roll out a little less than 1/2 inch thick. Cut out dough with a large mason jar lid. Dip in butter 1/2 or 3/4 of the way. P.S. Pita Bread Recipe | Blogger For Hire. 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. I own a Sunbeam bread machine, and the small investment (around $50) was very much worth it. If you don’t have a bread machine, you can prepare the dough by hand.
Makes 12 small pita bread rounds, or 4 servings Ingredients 1-1/4 cups warm milk (I use 2%) 2 tablespoons olive oil 3 cups bread flour (all-purpose should work) Up to 1/4 cup more for flouring the work surface 1 1/2 teaspoons sugar 3/4 teaspoon salt 1 teaspoon rapid rise yeast or bread machine yeast Directions 1. 2. 3. 4. 5. 6. Whole Wheat Pita. Artisan Bread in Five Minutes a Day. And I’m not even kidding! Easiest. Recipe. Ever! Thanks to my sweet brother, Ramon, who recently came for a visit, I’ve finally learned to make this delicious recipe for homemade Artisan Bread in 5 Minutes a Day by Jeff Hertzberg and Zoë François. If you’ve been intimidated to make homemade bread, your store bought days are over. Recipe for Homemade Artisan Bread makes 3 loaves 3 cups lukewarm water1 1/2 tablespoons granulated yeast1 1/2 tablespoons kosher or other course salt6 1/2 cups unbleached all purpose flourcornmeal for pizza peel (optional) 1. 2. 3. 4. 5. 6. 7. 8.
Now slice and add lots of butter or strawberry jam. Thanks to my brother, Ramon, for taking the time to teach me.