Food recipes
Whole Wheat Pita for Bread Maker
Whole Wheat Pita for Bread Maker Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d oil, olive, salad or cooking sugars, granulated salt, table wheat flour, white, all-purpose, unenriched wheat fl...
Whole Wheat Pita for Bread Maker
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
Directions:
Add ingredients to the bread pan as listed - select the dough cycle and start.
After the cycle is complete, remove the dough, cover and let rest for 10 minutes.
Preheat oven to 450F
Divide the dough into 8 equal portions and shape each into a smooth ball - lightly flour the bread board and roll each ball into a 4 inch circle.
Cover the circles and let them rise for about 30 minutes.
Place 4 dough circles on a lightly greased baking sheet.
On middle rack, bake for 4 minutes, turn the dough and bake for another 3 minutes or until completely puffed and slightly brown.
Cool on a rack, and repeat with the remaining dough circles.
For storage, while still warm, puncture at seam and press gently to release air and flatten - when cool, stack and place in plastic storage bag.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
Directions:
Add ingredients to the bread pan as listed - select the dough cycle and start.
After the cycle is complete, remove the dough, cover and let rest for 10 minutes.
Preheat oven to 450F
Divide the dough into 8 equal portions and shape each into a smooth ball - lightly flour the bread board and roll each ball into a 4 inch circle.
Cover the circles and let them rise for about 30 minutes.
Place 4 dough circles on a lightly greased baking sheet.
On middle rack, bake for 4 minutes, turn the dough and bake for another 3 minutes or until completely puffed and slightly brown.
Cool on a rack, and repeat with the remaining dough circles.
For storage, while still warm, puncture at seam and press gently to release air and flatten - when cool, stack and place in plastic storage bag.