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 Post subject: Re: Rushing bread
PostPosted: Wed Oct 04, 2017 10:50 pm 
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Location: Portland, OR
Paul,

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

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 Post subject: Re: Rushing bread
PostPosted: Sat Oct 07, 2017 7:24 am 
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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


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 Post subject: Re: Rushing bread
PostPosted: Sun Oct 08, 2017 7:07 am 
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Location: Ottawa, ON
I’ll admit, fresh bread for breakfast might be enough of a reason on its own. That would be awesome.


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 Post subject: Re: Rushing bread
PostPosted: Sun Oct 08, 2017 10:06 pm 
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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.

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 Post subject: Re: Rushing bread
PostPosted: Mon Oct 09, 2017 7:46 am 
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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.


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 Post subject: Re: Rushing bread
PostPosted: Mon Oct 09, 2017 8:29 am 
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Posts: 1522
Location: Ottawa, ON
I'm definitely going to try that, Fuzzy, Thanks!


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 Post subject: Re: Rushing bread
PostPosted: Mon Oct 09, 2017 9:47 am 
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Location: Portland, OR
Linda, Paul, Lisa:

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

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 Post subject: Re: Rushing bread
PostPosted: Mon Oct 09, 2017 9:20 pm 
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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.

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 Post subject: Re: Rushing bread
PostPosted: Tue Oct 10, 2017 10:20 am 
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A lot? That's odd ... I suspect some assistant mismeasurement.

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

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 Post subject: Re: Rushing bread
PostPosted: Sun Oct 15, 2017 3:34 pm 
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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


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