Cookaholics Bulletin Board

Cookaholics Bulletin Board

Shop, cook, eat, drink, post, repeat.
 
It is currently Thu Mar 28, 2024 9:31 am

All times are UTC - 7 hours [ DST ]




Post new topic Reply to topic  [ 21 posts ]  Go to page Previous  1, 2, 3  Next
Author Message
 Post subject: Re: Rushing bread
PostPosted: Wed Oct 04, 2017 10:50 pm 
Offline
Site Admin
User avatar

Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
Paul,

Last time I made the ones from Flatbreads and Flavors, and they were excellent, and easy. Whole-wheat arabic pita.

_________________
The Fuzzy Chef
Serious Chef iz Serious!


Top
 Profile  
Reply with quote  
 Post subject: Re: Rushing bread
PostPosted: Sat Oct 07, 2017 7:24 am 
Offline
User avatar

Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
I love our breadmaker, but I still make sourdough almost every weekend. But the little 1 pound loaves the bread maker makes serve as sandwich bread for the week, and I can make all kinds of different things in it - wheat, 7 grain, white, "French", etc. very easily, on a timer, ready for breakfast of dinner. There is room for both in our house.

--Lisa


Top
 Profile  
Reply with quote  
 Post subject: Re: Rushing bread
PostPosted: Sun Oct 08, 2017 7:07 am 
Offline

Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
I’ll admit, fresh bread for breakfast might be enough of a reason on its own. That would be awesome.


Top
 Profile  
Reply with quote  
 Post subject: Re: Rushing bread
PostPosted: Sun Oct 08, 2017 10:06 pm 
Offline
Site Admin
User avatar

Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
Paul,

Here's a Greek pita recipe adapted from Vefa's Kitchen:

Greek Pita

2.5 cups bread flour
1/2 cup whole wheat flour
1.5 tsp salt
3/4 cup warm water (more if required)
2 tsp yeast
2 Tbs sugar
2 Tbs Greek olive oil, plus lots more for cooking
1 heaping Tbs full-fat Greek yogurt

Mix the yeast and sugar into the warm water, and let the yeast proof.

Mix the two flours and the salt in a large mixing bowl. Make a well, and mix in the yeasty water, the yogurt and the olive oil. Beat together until it lumps up, then knead in the bowl until it forms a ball. Add water as needed; the dough should be fairly sticky (this is a high-hydration dough).

Once you can form a large ball, coat it in olive oil, cover, and let rise in a warm place for 1 hour, or until at least doubled in size.

Turn the dough out onto a large breadboard or mat, and divide into 8 equal portions. Form each portion into a ball (using the pinch method), and press flat.

Roll each ball out into a 6" to 8" circle with a French rolling pin; the dough should be around 1/4" thick. Dock the circles with a fork or docking wheel, and dust with corn flour on both sides. Set aside on baking trays, cover with plastic, and let rise for another 1/2 hour, until puffy.

Heat a pan or griddle to around 375F. Coat liberally with olive oil, and fry the breads around 3 minutes per side, until browned in spots and quite puffy.

If not eating immediately, bag the breads before they cool completely to keep them from drying out.

Based on a recipe from Vefa's Kitchen.

_________________
The Fuzzy Chef
Serious Chef iz Serious!


Top
 Profile  
Reply with quote  
 Post subject: Re: Rushing bread
PostPosted: Mon Oct 09, 2017 7:46 am 
Offline

Joined: Sun Oct 21, 2012 8:51 am
Posts: 663
Location: W. Montana
Paul Kierstead wrote:
I’ll admit, fresh bread for breakfast might be enough of a reason on its own. That would be awesome.


Especially if you like raisin bread. Imagine that, freshly baked and toasted with butter.


Top
 Profile  
Reply with quote  
 Post subject: Re: Rushing bread
PostPosted: Mon Oct 09, 2017 8:29 am 
Offline

Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
I'm definitely going to try that, Fuzzy, Thanks!


Top
 Profile  
Reply with quote  
 Post subject: Re: Rushing bread
PostPosted: Mon Oct 09, 2017 9:47 am 
Offline
Site Admin
User avatar

Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
Linda, Paul, Lisa:

Yeah, one of the big benefits of the bread maker has been that the house smells amazing.

_________________
The Fuzzy Chef
Serious Chef iz Serious!


Top
 Profile  
Reply with quote  
 Post subject: Re: Rushing bread
PostPosted: Mon Oct 09, 2017 9:20 pm 
Offline

Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
Made it tonight. Sorry for the messy picture :) it was quite good, and will definitely make again. The only catch at all was that I had to add a lot of water; as written it is about 50% so I am surprised. An “assistant” measured the flour, so they might have really overdone that. The flavour was very nice, and it worked great on the griddle.

Attachment:
7C9E437F-C669-41E0-8737-9348251D1F82.jpeg


You do not have the required permissions to view the files attached to this post.


Top
 Profile  
Reply with quote  
 Post subject: Re: Rushing bread
PostPosted: Tue Oct 10, 2017 10:20 am 
Offline
Site Admin
User avatar

Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
A lot? That's odd ... I suspect some assistant mismeasurement.

I've had to add more, but like 1/4 cup.

_________________
The Fuzzy Chef
Serious Chef iz Serious!


Top
 Profile  
Reply with quote  
 Post subject: Re: Rushing bread
PostPosted: Sun Oct 15, 2017 3:34 pm 
Offline
User avatar

Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
Josh - I am going to give your pita recipe a try. I have been making little 4" sourdough pitas for lunch on the weeks I don't make bread, but I like t he addition of yogurt here. Sounds nice and rich!

--Lisa


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 21 posts ]  Go to page Previous  1, 2, 3  Next

All times are UTC - 7 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 6 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
cron
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum