Home Bread-Bakers v096.n011.25

Re: Digest bread-bakers.v096.n009

Wed, 8 May 1996 15:23:55 -0400
Hi to everyone, I just happen to have two recipes to share. One for Becky who
was looking for a Pita bread recipe and to Nick who kneaded a basic Italian
bread recipe. 

Pita Pocket Bread
2 cups water
2 packages yeast
1/4 teaspoon sugar
1/4 cup olive oil
6 cups bread flour - Gold Medal works fine

Knead 10 minutes
Rise 90 minutes
Punch down and shape into 8-9 balls
Rise 30 minutes
Roll out balls with a floured rolling pin to 1/8 inch thickness. Bake on a
oiled coolkie sheet sprinkled with cornmeal at high heat (500*) on the lowest
rack of the oven for 5 minutes or until golden brown. The loaves will puff up
while baking and deflate when cooling. Wrap them tightly while still slightly

Baquette Bread
2 quart warm water
2 ounces sugar
2 ounces salt
2 ounces vegatable or olive oil
8 ounces yeast-dry active
7-8 pounds bread flour-variable
Combine all ingredients in a large mixing bowl and  mix together holding back
on some of the flour until you see that it is needed. Knead dough 5-10
minutes or until dough is smooth. Cover and let rise until double in size.
Punch down and form into desired shapes-baquettes,round loaves etc. Bake at
375*  20-30 minutes depending on loaf size
By adding fresh chopped herbs and some roasted garlic to this dough you can
come up with some very flavory breads.

Thanks to all for making the bread bakers digest so interesting to read every
BW@Madison WI