PITA BREAD
Provided by Food Network Kitchen
Time 1h30m
Yield 8 pita breads
Number Of Ingredients 7
Steps:
- Combine the water, yeast and sugar in a small bowl or liquid measuring cup; stir gently to mix. Let stand until foamy, about 5 minutes.
- Stir the olive oil into the yeast mixture. Sift together the flour and salt into a large bowl. Make a well in the middle of the dry ingredients and add the yeast mixture. Stir together until a wet dough forms.
- Turn out the dough onto a lightly floured surface. Knead until the dough is smooth and bounces back when pressed, about 10 minutes. Form the dough into a large ball.
- Oil another large bowl and add the dough, turning to coat. Cover with a clean towel and let rise until doubled in size, 30 minutes to 1 hour.
- Set a pizza stone or pizza steel on a rack in the lower third of the oven; preheat to 475˚ F. Form the pita: Turn out the dough onto a lightly floured surface. Roll into a log, about 8 inches long; cut the log crosswise into 8 equal pieces. Roll each piece into a ball. Cover with a clean towel and let rest 15 minutes. Roll out each dough ball to a scant 1/4-inch thickness, 6 to 7 inches in diameter.
- Brush off any excess flour from the dough rounds. Place the rounds on the hot pizza stone, 2 at a time, keeping the remaining rounds covered with the towel. Bake until puffed and slightly golden, 5 to 6 minutes if using a pizza stone or 3 to 4 minutes if using a pizza steel. Remove from the oven; stack the pitas and wrap in a clean, dry towel so that they remain soft while you make the rest.
ADD INS BREAD
I bought this 'local' recipe book from a church in Firebaugh Calif. I've enjoyed many of the recipes the Women put together...this one has been a family favorite. You can make it different everytime, but our favorite Banana Bread comes from this recipe!
Provided by katie in the UP
Categories Quick Breads
Time 1h10m
Yield 2 Large Loafs, 30 serving(s)
Number Of Ingredients 31
Steps:
- Sift dry ingredients; set aside. Beat eggs in a large bowl. Add oil and sugar; cream well. Add 'add ins' and vanilla. Add dry ingredients. Mix well. Add nuts.
- Spoon into 2 well greased loaf pans. Bake in preheated oven at 325 degrees for 1 hour.
- *Makes 2 Large Loafs -- but at Holiday time, I use the small foil pans for gifts -- usually 5 at a time!
Nutrition Facts : Calories 196.8, Fat 10.2, SaturatedFat 1.4, Cholesterol 21.1, Sodium 163.4, Carbohydrate 24.3, Fiber 0.9, Sugar 13.6, Protein 2.7
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- Fresh Herbs (or dry) With our herb garden just outside the front door, fresh herbs are a go-to sourdough addition. Sage, thyme, oregano, and rosemary are my favorites.
- Dry Seasonings. Calling all seasoning powders! Onion powder, garlic powder, lemon pepper, turmeric powder, leek powder, black pepper… heck, even a little chili powder, if that’s your thang!
- Olives. Green, black, kalamata, whole, sliced… baker’s choice! I’m not sure what more I can say here. Olives are the bomb! We bake with them all the time.
- Cheese. Vegans, look away – or skip to the next sourdough add-in idea below! Everyone else: go crazy here. Play around with adding various types of cheeses to your bread: parmesan, sharp cheddar, brie, feta, gouda, havarti, blue cheese, goat cheese, whatever tickles your fancy.
- Nutritional Yeast. If you’re looking for a little “cheesy” flair but sans dairy, this is it! Add a tablespoon or two of vegan-friendly nutritional yeast to your sourdough to mimic creamy, cheesy flavor notes.
- Garlic. The best way to add garlic to your sourdough is either thinly sliced or diced (raw), in powder form, or by adding whole roasted cloves (roasted in advance and then added to the dough).
- Artichoke Hearts. Artichoke hearts typically come one of two ways: marinated in oil, or plain in water. Both are fantastic, IMHO! Yet either way, they’re a tad on the wet side as a sourdough add-in, especially so if you leave them whole.
- Roasted red bell peppers. Treat and use marinated roasted red bell peppers similar to artichoke hearts, explained above. A handful of roasted red bells (or even thinly-sliced fresh bell pepper) are especially welcome on top of focaccia.
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- Tomatoes: sun-dried or fresh. Given their lower moisture content, sun-dried tomatoes are the best choice to mix in bread dough or sourdough crackers.
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