Tuesday, October 9, 2012

Bread.. Bread... and more Bread....

So I am just about finished with my second 4 week class. This class was my baking class and I learned so much about bread baking. This 4 week class we have made so far is beer ranch bread, potato bread, pane toscano, chocolate chip cookies, and pita bread. We will be making sour dough bread and pie crusts later on this week.

Now the beer bread was my least favorite of the breads I have made in this 4 week class. My favorite one is a tie is between the pita bread and the pane toscano. 

 (Pane Toscano)
(Pita Bread)
(Potato Bread)
 The breads were easy and hard depending on the day. I think the one that surprised me the most was the pita. It was so much easier than I would have ever thought it would be. I love using pita's and now that I know how to do it I will never buy them from the store. 

Pita Bread Recipe

Yields: 2lbs 12oz


Mixer with Dough Hook
Measuring Spoons
Measuring Cups
Large Bowl
Pan Spray
Parchment Paper
Cookie Sheet
Plastic Wrap

14 oz Water, warm not hot
1 oz Yeast
1 lb 4 oz Bread Flour
4 oz Whole Wheat  Flour
0.5 oz Salt
0.67 oz Sugar
3 oz Yogurt, Plain
1 oz Olive Oil


Pre-heat oven to 450°F. Place cookie sheet upside down while pre-heating. 

Mix the water with the yeast. Then add sugar and mix. Let the mixture sit for 5 minutes. Then add the flour, salt, yogurt, and olive oil. Mix with a dough hook until combined and pulls away from the mixing bowl. 

Spray the large mixing bowl with pan spray and put the dough in that bowl and cover with plastic wrap. Let it rise for 1 1/2 hours. 

Punch down the dough and knead until smooth. Weigh out 7-6 oz portions and roll out as thin as possible. You will need some extra bread flour for rolling out the dough.

Place the pita dough on the parchment paper and bake for 5-7 minutes or until golden brown and puffed up. Cover the pitas once done so they will not dry out. 

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