It is still cold here so I made a big pot of black bean soup this evening. I also made whole wheat rolls with organic stone ground whole wheat flour that grown and milled by flourgirl51.
I've been asked (via Messages!!) to post the recipe I used for Pitas. I made two recipes, but I'll post the one that was designed as a Pita recipe. Apparently just about any bread recipe will work, although I don't know about high-hydration doughs.
In my experimenting, I've become curious about the role of the yeast. My conjecture is that the yeast just helps with the development of the gluten and of the formation of a gluten skin (as I think someone called it). I don't think it has much of any role in the puffing up.
Last night I made two loaves of Honey Wheat Bread that I found on Allrecipes.com - it is really good, although it didn't rise quiet like I'd hoped. That said, it's still very good. I went "simple" for dinner tonight and made Tuna Melts on the bread I made yesterday...mmm, yummy! I need to get my camera working so I can take some pictures. I'm looking forward to doing a lot more, and sharing with you all. This site looks great - I'm glad I came across it.
This is a very basic simple recipe that came with my Bell La Cloche...recipe by Chuck Williams of Williams-Sonoma.
This is a straight dough...1 pkg. ady, 1 tsp. sugar, 1-3/4 c. warm water '110' degrees F., 5 cups hard wheat unbleached flour or All-Purpose flour, 3/4 tsp. salt.
Sylvia
My husband is out with his bike cycling team today and Im doing my favorite thing 'baking' of coarse!
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The last time I made caraway rye bread, I used the recipe in The Joy of Cooking. We really like it. But as I was leafing through The Bread Bible by Rose Levy Beranbaum, I noticed her recipe for rye bread. A recipe that looked too good.
Hi. My name is Leigh, and I consider myself a pretty expert cook. I've been teaching myself for almost 4 years now, but I come from a wonderful line of cooks and bakers. I've made a few breads over the past few months, but I'm definitely still learning.
I made some amazing dinner rolls for Valentines Day last week, and I have some Honey Wheat Bread rising now - it's taking forever, but I have good hopes. It looks yummy, at least! And I guess that's all for now!
I wanted to make a bread for a recent gathering of friends. My preference was for something sweet but not a sticky, gooey kind of sweet. After paging through a number of books, I came across a recipe in Beth Hensperger's The Bread Bible for a sweet vanilla challah that sounded like it would fit the bill. The recipe called for just 1/2 cup of sugar in a two-loaf batch of bread, so it wasn't excessively sweet. The flavor, though, was driven by 1-1/2 tablespoons of vanilla extract in the dough and another teaspoon of vanilla extract in the glaze.
OK, I know you're out there. Maybe those Birks are getting dusty or they're hidden in the closet along with your beaded vest and shrunken tie-dye, but you're really hankerin' for some good ol' fashioned hippie bread. Just like the kind you used to eat while working on your macrame choker and groovin' to Cat Stevens before he became public enemy number one. Here you go.
