| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1120.1 | JC to the rescue... | FGVAXZ::RITZ | It's life and life only... | Wed Apr 20 1988 16:09 | 8 |
|
Julia Child has a recipe in one of the 'Company' books - I think it's 'Julia
Child and More Company.' I tried it from a different recipe years before
and it turned out so-so - they didn't all puff. Good luck.
JJRitz
|
| 1120.2 | From my files... | DPDMAI::RESENDEP | following the yellow brick road... | Wed Apr 20 1988 21:48 | 28 |
| I've only made this once, but they turned out delicious! Have no
idea where the recipe came from...
Pita Bread
1 teaspoon salt 3-1/2 to 3-3/4 cups all-purpose flour
1/4 teaspoon sugar 1-1/3 cups water
1 pkg. active dry yeast 1 tablespoon salad oil
Cornmeal
In a large bowl, combine salt, sugar, yeast, and 1-1/2 cups flour.
In a 1-quart saucepan over medium heat, heat water and salad oil
until very warm (about 120 - 130 degrees). With mixer at low speed,
beat liquid into dry ingredients; beat until just mixed. Increase
speed to medium; beat 2 minutes, occasionally scraping bowl. Stir
in enough additional flour (about 2 cups) to make a soft dough.
On floured surface, knead dough until smooth and elastic, about
5 minutes, adding more flour as needed. Shape into ball; place
into greased medium bowl, turning over to grease top. Cover; let
rise in warm place, away from draft, until doubled (about 1 hour).
Punch down dough; turn onto floured surface. Cut dough into 6 pieces;
cover and let rise 30 minutes. Lightly sprinkle three ungreased
cookie sheets with cornmeal. On lightly floured surface with floured
rolling pin, roll each piece of dough into a 7-inch circle. Place
two circles on each cookie sheet. Cover with towel; let rise in
warm place 45 minutes or until doubled in height. Preheat oven
to 475 degrees. Bake 8 to 10 minutes, until pitas are puffed and
golden brown. Makes 6 pitas.
|
| 1120.5 | no preservatives = stale fast | HPSCAD::WHITMAN | Acid rain burns my BASS | Thu Apr 28 1988 07:58 | 6 |
|
As a recommendation, only make as much bread as you can eat in a
couple days, because without the preservatives it gets stale fast...
The pockets are great day 1, good day 2, tough day 3, frizzbies after that.
Al
|
| 1120.6 | | CIRCUS::KOLLING | Karen, Sweetie, Holly; in Calif. | Thu Apr 28 1988 12:47 | 6 |
| Re: .5
Freeze them -- then microwave them when you want them. be sure
to take them out of the microwave immediately and separate the two
halves, however, or they will bond inseparably together.
|
| 1120.7 | A variation | CSOA1::WIEGMANN | | Sat Apr 30 1988 22:43 | 34 |
| I haven't tried this, but thought it was interesting because this
one is basically recipe, but no kneading. From "The Home Bakebook
of Natural Breads and Goodies" by Sandra and Bruce Sandler:
Arabic Bread
Preheat oven to 375 and grease two cookie sheets.
2 Tablespoons dry yeast
2 cups warm water
1 teaspoon salt
1 tablespoon sugar
6 cups whole wheat flour
Pour the water into a large mixing bowl and sprinkle the yeast over
it. Allow the yeast to dissolve, about 5 minutes. Add the salt
and sugar. Slowly add the flour until the dough stiffens and pulls
away from the sides of the bowl.
Turn the dough out onto a floured surface and knead until smooth
and elastic, about 6 - 8 minutes.
Divide dough into 12 equal pieces. Roll each piece into 6-inch
circle, place on cookie sheet and bake till light brown, about 10
- 12 minutes.
A Middle-Eastern cookbook I have says to heat an ungreased cookie
sheet at 500 degrees, take out of oven, grease with a wad of paper
towels, then move the pitas from floured surface where they have
been rising and move onto the hot cookie sheet with two floured
spatulas.
Terry
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