| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Whole Wheat Flour |
| 1/2 |
c |
Bread flour |
| 1/2 |
c |
Gluten flour |
| 1 |
tb |
Minced fresh rosemary or |
| 1 |
ts |
Dried rosemary |
| 1 |
ts |
Salt |
| 1 |
c |
Water |
| 2 |
tb |
Olive oil |
| 2 1/4 |
ts |
Active dry yeast |
| 1 |
tb |
Yellow corn starch |
| 1 |
|
Egg, beaten |
INSTRUCTIONS
FOR 1 POUND LOAF
>From The Bread Machine Gourmet by Shea MacKenzie
Put all ingredients into the breadmaker except for the cornmeal (used for
baking) per instructions for your breadmaker. Use whole wheat cycle. At the
end of the rising cycle take the dough out and put on counter to rest for
10 minutes. Oil 2 large baking sheets and sprinkle with the cornmeal. Cut
dough into 8 (or 12 for smaller ones) equal portions. Flatten each piece in
a 5" circle with floured hands or a floured rolling pin. Place on cookie
sheets. Preheat oven to 475 degrees. Place one cookie sheet on the lowest
rack and bake for 4-1/2 minutes. Move it to the top rack and put second
cookie sheet on the bottom rack, for 4-1/2 minutes. Move cookie sheet on
bottom to the top and take out cookie sheet on the top. Stack the done
pitas and wrap them in a dry towel. Wrap a wet towel around the dry one.
Add the second batch, when they come out. Allow the pitas to cool
completely in the towels before removing and wrapping for storage. Posted
to JEWISH-FOOD digest V97 #090 by Simons <icsimons@airmail.net> on Mar 19,
1997
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