Food recipes
Soft Wrap Bread
Soft Wrap Bread Ingredients: wheat flour, white, all-purpose, unenriched water, bottled, generic potatoes, raw, skin salt, table oil, olive, salad or cooking leavening agents, yeast, baker's, active dry Directions: Pl...
Soft Wrap Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
water, bottled, generic
potatoes, raw, skin
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
Directions:
Place 2 cups of the flour into a bowl or the bucket of a dough mixer.
Pour the boiling water over the flour, and stir till smooth.
Cover the bowl or bucket and set the mixture aside for 30 minutes.
In a seperate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast.
Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, or mixer) to form a soft dough.
Continue mixing for 5 minutes.
The dough should form a ball, but will remain somewhat sticky.
Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.
Let the dough rise, covered, for 1 hour.
Divide the dough into 8 pieces (each about the size of a handball, cover, and let rest for 15-30 minutes.
Roll each piece into a 7"-8"-circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots.
Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out.
Transfer the cooked breads to a wire rack, stacking them to keep them soft.
Serve immediately, or cool slightly before storing in a plastic bag.
Ingredients:
wheat flour, white, all-purpose, unenriched
water, bottled, generic
potatoes, raw, skin
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
Directions:
Place 2 cups of the flour into a bowl or the bucket of a dough mixer.
Pour the boiling water over the flour, and stir till smooth.
Cover the bowl or bucket and set the mixture aside for 30 minutes.
In a seperate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast.
Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, or mixer) to form a soft dough.
Continue mixing for 5 minutes.
The dough should form a ball, but will remain somewhat sticky.
Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.
Let the dough rise, covered, for 1 hour.
Divide the dough into 8 pieces (each about the size of a handball, cover, and let rest for 15-30 minutes.
Roll each piece into a 7"-8"-circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots.
Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out.
Transfer the cooked breads to a wire rack, stacking them to keep them soft.
Serve immediately, or cool slightly before storing in a plastic bag.