Whole Wheat Pita Bread

So, my first attempt with pita bread was less than successful. They were soft and tasted ok, but the color definitely left something to be desired. Here's a recipe using whole wheat that I'd like to try soon from Annie's Eats
http://annies-eats.com/

2¼ tsp. instant yeast
1 tbsp. honey
1¼ cups warm water (105˚-115˚ F), divided
1½ cups bread flour, divided
1½ cups whole wheat flour, divided
¼ cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling

Directions:
In the bowl of a stand mixer*, combine the yeast, honey and ½ cup of the water. Stir gently to blend. Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth. Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.

Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook. Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt. Knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk.

Place an oven rack in the middle position. Place a baking stone in the oven (if using) and preheat to 500˚ F.

Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. Form each piece into a ball. Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle. Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal. Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand at room temperature for 30 minutes, until slightly puffy.

Transfer 4 pitas, 1 at a time, onto the baking surface. (Note: These can be baked on a baking stone or directly on the oven racks. I use a pizza stone, but either method is fine.) Bake 2 minutes, until puffed and pale golden. Gently flip the pitas over using tongs and bake 1 minute more. Transfer to a cooling rack and let cool completely. Repeat with the remaining pitas. Store in an airtight container for up to 3 days.

*As always, anything mixed in a stand mixer can be mixed by hand.

Amazing Whole Wheat Pizza Dough

1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour

DIRECTIONS
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Hamburger Buns

1 1/4 cups milk, warmed
2 1/4 tsp. instant yeast
2 cups bread flour, plus 1/4-1/2 cup more for adjusting as needed
1 cup whole wheat flour
1/2 tsp. salt
1 egg, at room temperature
1/4 cup honey plus 1-2 tbsp., divided
2 tbsp. butter, melted
Sesame seeds (optional)

Measure out the milk in a liquid measuring cup. Add in the instant yeast and stir to dissolve. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour (2 cups), wheat flour and salt. Mix briefly on low speed to combine. Add the yeast-milk mixture, egg, and 1/4 cup of honey to the mixer bowl and mix on low speed just until a dough has formed. Switch to the dough hook. Continue kneading on low speed with the dough hook until the dough is smooth and tacky but not sticky, adding extra flour 1-2 tablespoons at a time as needed until the dough clears the sides of the bowl and has the desired consistency. Transfer the dough to a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let rise until doubled in bulk, about 1 1/2-2 hours.

Once the dough has risen, transfer the ball to a lightly floured work surface and gently deflate the dough. Divide the dough into 9-10 equal sized pieces (if using a kitchen scale to achieve uniform size, make 3.25-3.5 oz. pieces). Form each piece of dough into a flattened round, 3.5-4 inches in diameter. Transfer the shaped rounds to a parchment- or silpat-lined baking sheet. Cover with a clean kitchen towel and let rise until nearly doubled, about 1 hour.

Preheat the oven to 350° F. Combine the melted butter with 1-2 tablespoons of honey and lightly brush the tops of the rolls. Sprinkle with sesame seeds if desired. Bake for 14-15 minutes, rotating the pan halfway through baking, until golden brown and baked through. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Amish Friendship Bread

This is an old recipe - but Kate has brought us a starter for Easter.

Please NOTE the following.

DO NOT use any type of metal spoons or metal bowl for mixing.
DO NOT refrigerate.
If air gets in the bag, let it out. It is normal for the batter to rise and ferment.

Day 1: Do nothing

Day 2 - 5: Mash the bag daily

Day 6: Add to the bag - 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.

Day 7-9: Mash the bag.

Day 10: Follow the instructions below:

1. Pour entire contents of the bag into a non-metalic bowl. Add 1 1/2 cups flour, 1 1/2 cups sugar, and 1 1/2 cups milk. Mix well.
2. Measure out 4 separate batters of 1 cup each into gallon Ziploc bags.
3. Keep a starter for yourself and give away the other 3 to friends with a copy of this recipe.

NOTE: You will be baking every 10 days if you keep a starter. This bread is very good and makes a great gift. Only the Amish know how to make a starter, so if you give all of yours away, you will have to wait until someone gives you one back. Be sure to date the bags so your friend will know what day the bag was started.

Baking Instructions

1. Prehead oven to 325 degrees
2. To the remaining batter, add the following:
3 eggs
1 cup oil (you can replace this with an equal amount of applesauce, it works nicely)
1/2 c milk
1 c sugar
2 c flour
2 t cinnamon
1 1/2 t baking powder
1/2 t vanilla
1/2 t baking soda
1/2 t salt
1 large box instant vanilla pudding (use different flavors for different breads: lemon, chocolate, etc.)
Optional: add 1 cup raisins or chopped nuts

3. Grease or spray with Pam 2 loaf pans. Mix 1/2 cup sugar and 1 1/2 t cinnamon. Dust the bottom of the pans with 1/2 sugar mixture.
4. Pour batter into 2 loaf pans. Sprinkle remaining sugar mix over top.
5. Bake for 1 hour. Cool until bread loosens from sides.

Corn Bread - Yeast

This is my recipe for Bread Machine Corn Bread. It is slightly sweet and rather dense for a yeast bread.

1 egg
plus enough water to equal 1 cup
3 cups bread flour
1/2 c corn meal (not mix)
1 t salt
2 T dry milk powder
3 T butter
1/3 c honey
1 3/4 t yeast

Place in the bread machine in the order listed. Use setting #3.

Note this is a recipe for my Mr. Coffee Bread Machine, which I love!

Corn Bread Bites

2/3 c all-purpose flour
1/2 c yellow cornmeal
1 T sugar
1 1/2 t baking powder
1/4 t salt
1/2 c (2 ounces) shredded sharp cheddar cheese
1/2 c reduced-fat sour cream
1/4 c thinly sliced green onions
1 (8 3/4 oz) can cream-style corn
Dash of hot sauce
1 large egg, lightly beaten
Cooking spray

Preheat oven to 375. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine cheese and remainng ingredients except cooking spray in a small bowl; stir witha whisk. Add to flour mixture; stir just until moistened.

Divide batter evenly among miniature muffin cups coated with cooking spray. Bake at 375 for 10 minutes or until golden brown. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks. Yield: 12 servings (serving size 3 muffins)

Calories 108, Fat 3.4 g

Naan Bread

1 lb plain flour (or self-raising flour but eliminate the baking powder)
½ t. baking powder
½ t. salt
4 T warm milk
2 oz. melted butter or ghee
6 oz. plain yoghurt
1 t. dried yeast dissolved in 1/8 c. warm water and 2 t. sugar
(can add extra ¼ t. yeast to speed up rising)

1. Combine yeast, water and sugar

2. Sift flour, baking powder and salt

3. Add milk to hot butter to warm – then add to yeast and later to yoghurt)

4. Make a depression in the center of the flour and our in the yoghurt and yeast mixture a little at a time until the mixture is absorbed and the dough is soft, adding more water if necessary. Kneed well till smooth and springy – about 5 minutes or less.

5. Cover dough and leave to rise – approx. 2 – 3 hours or till doubled in size. Dough rises faster in high heat and humidity. Can keep dough uncovered in high humidity.

6. Divide dough into 8 pieces (approx.) and roll into balls. Flatten each ball into a pancake shape. Sprinkle 2 tsp of prepared onion (see below) onto the flattened dough in desired. Lightly press the onion mixture into the dough. Cover and set aside for about 10 minutes.

7. Cook on a got griddle and when one side is done, place raw side up under the broiler.


Onion Topping
Saute 1 onion finely chopped (or 4 cloves of garlic) in 3-4 T butter and a pinch of salt

Serve with Potato and Green Pea Curry

Zucchini Nut Bread

3 eggs, beaten
2 c sugar
1 c oil
2 c zucchini, pealed, grated and drained
3 c flour
1/4 t baking powder
1 t salt
2 t baking soda
2 t cinnamon
2 t vanilla
1 c chopped nuts

Mix together eggs, sugar, and oil; beat thoroughly. Stir in zucchini. Sift together flour, baking powder, salt, baking soda, and cinnamon. Set aside 1/2 cup. Add flour to zucchini mixture; mix well. Stir in vanilla.

Mix reserved flour with nuts; add to batter and mix thoroughly. Pour into 2 greased and floured 8" x 4" loaf pans. Bake at 325 for 50-60 minutes. Cool before slicing.

Cranberry Bread

2 c flour
3/4 c sugar
1 1/2 baking powder
1 t salt
1/2 t soda
1 egg, beaten
1 t orange peel
3/4 c orange juice
2 T oil
1 c chopped cranberries
1/2 c walnuts

Mix all ingredients except cranberries and walnuts. Fold them in next and bake at 350 for 60 minutes.

Strawberry Bread

Pretty pink color too...

3 c flour
1 t soda
1 t salt
2 c sugar
2 - 10 oz pkgs sweetened frozen strawberries
4 eggs
1 1/4 c oil
1 c pecans (optional)

Mix well and pour into 4 small pans. Bake at 350 for 50 minutes.

Blueberry Muffins

1/4 lb butter
1 c sugar
2 eggs
1 t vanilla
1 c flour
1 c whole-wheat flour
1 T baking powder
1/2 c milk
2 c blueberries
Sugar

Preheat oven to 375. In mixer or large bowl, cream butter and sugar. Add eggs one at a time, beating well. Add vanilla. Mix flour and baking powder. Add to bowl alternately with milk, just until mixed. Fold blueberries into batter. Spoon into well-buttered muffin pan. Bake 15 minutes then sprinkle tops of muffins with sugar; rotate pan and bake 15 minutes longer. Cool 20 - 30 minutes before removing from pan. These freeze well.

Whole Wheat Biscuits

1 c flour
1 c whole wheat flour
3 t baking powder
2 t sugar
½ t salt
½ c shortening
¾ c milk

Preheat the over to 450 degrees. Cut shortening into flour, baking powder, sugar and salt. Add milk. Knead 10 times. Cut with 2-inch cutter (brush tops with milk). Bake for 10 to 15 minutes.

Lemon Blueberry Biscuits

2 c flour
1/3 c sugar
2 t baking powder
1/2 t baking soda
1/4 t salt
8 oz lemon yogurt
1 egg - lightly beaten
1/4 c melted margarine
1 t grated lemon peel
1 c blueberries - fresh or frozen

Glaze:
1/2 c powdered sugar
1 T lemon juice
1/2 t grated lemon peel

Lightly mix all biscuit ingredients - just until blended. Drop by the tablespoon onto greased bakng sheet. Bake at 400 degrees for 15 - 18 minutes. Drizzle with glaze when cool.