Tag Archives: bread

Bread Balloons

Guys guys guys, I’ve discovered the coolest thing ever. Whole wheat pitas! I know it doesn’t sound THAT exciting, but check this out:


I’m very clumsy in the video because I’m trying to flip over the pita with one hand, but it works! I found this recipe from Veg recipes of India, and only decided to try it because I am a health nut. I only eat whole wheat carbs, so this was a perfect recipe. Little did I know how much fun I would have.

Ingredients

  • 3 cups whole wheat flour
  • 11/4 cup warm water – one cup and an extra one-fourth cup
  • 1/2 tbsp active dry yeast
  • 1 or 1.5 tbsp olive oil
  • 1/2 tbsp salt

Procedure:

  1. Proof the yeast by adding it to 1/4cup of warm water. Let it sit for 10 minutes or until frothy.
  2. Add 3 cups of flour to a large bowl and the salt. Add 1 cup of water and begin to incorporate it. Add the olive oil. Mix. Add the yeast. Mix and knead until it forms a ball that is elastic, about 5-10 minutes.
  3. Let your dough rise, covered and oiled, for about 1 to 1.5 hours
  4. Form small dough balls. Roll it out to 1/4inch thickness and let it rest, covered, for about 10 minutes.
  5. If you have a gas stove like I do, heat up a small frying pan and briefly cook the two sides, just so that the dough isn’t floppy. Transfer it to open flame set at medium low, and wait for the magic to happen. If your dough does not puff up, try increasing the flame until it does. Char both sides.
  6. If you have an electric stove, heat up your non-stick pan until very, very hot on high heat. It should be so hot that water evaporates nearly immediately after touching the surface. Slap your dough on and cover it, until it starts to puff up. Flip to cook both sides. When I used this method, only parts of the pita would puff up, while on the open flame the whole thing would become a balloon.

Using the pan to cook my pitas

Slowly, slowly puffing…

POOF

Letting it cool – look at the stove top grill marks

I really hope you give this recipe a try; I had way more fun than I should have with this recipe =)

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Remember, bread expands when baked

Sweet rich doughs are one of the category of breads we teach for the baking class, and therefore I needed to practice this category before school starts. We usually make cinnamon rolls for this, but I don’t like cinnamon rolls. So instead of that, I found this great recipe which got translated as braid cheese and blueberry. Personally, I think Bread braid with blueberry and cheese is a more suitable description, but its translated from Polish so I’m not going to complain. The translation was somewhat inconsistent, however. For instance, the ingredients says “cream 30%-36%” but the instructions call it “sour cream.” Anyhow, I did a few of my own interpretations of the translation, and did some substitutions due to necessity. I think the bread turned out great, and everyone loved it. Also, the bread turned out to be 2 or 3 times the size of what I had originally intended. Then again, I should have noticed that this was a large loaf by the 4 cups of flour. Silly me.

Right out of the oven

Ingredients:

For the bread:

  • 8g Yeast
  • 200g Greek Yogurt
  • 2 eggs
  • 4 cups flour
  • 1/2 cups sugar
  • 120g butter (I used 1 stick, 7g shy of that)
  • 1 tsp salt
  • 1 beaten egg for egg wash

For the cheese filling:

  • 150g creamcheese
  • 100g Greek yogurt
  • 4 tbsp heavy cream
  • 2 tbsp sugar
  • 1pint of blueberries

Procedure:

  1. Proof yeast by using minimal amounts of hot water (not more than 32C) and dissolve the yeast pellets into that. Let it sit and become foamy. A thick paste is fine.
  2. Mix the dry ingredients together and set aside. Mix the Greek yogurt with a little water to make it less thick. I would say I used about 4 to 6 tbsp of water. Add the eggs and melted butter and mix until smooth.
  3. Combine the dry and wet ingredients together, and then the yeast paste. Mix to combine. Let it rise for 40 -50 minutes, about.
  4. To make the cheese filling, mix all ingredients together until smooth except for the blueberries.
  5. Roll out the dough into a big rectangle, and visually divide into thirds. For the left and right thirds, cut into horizontal strips, about 2-3cm thick.

    Roll to about 2cm thickness

  6. Lay your cheese filling on top of the center uncut third, and place blue berries on top.

    All those blueberries!

  7. Fold over the left and right strips successively to form a braid. Let proof for 30 minutes

    Photo courtesy of David Hsu

    Photo courtesy of David Hsu

    Photo courtesy of David Hsu

  8. Apply egg wash.

    Photo courtesy of David Hsu

  9. Bake at a 350F oven for 25-30 minutes, or until golden brown and delicious.

    Photo courtesy of David Hsu

Huge is an understatement

Also, I should probably not say this, but doesn’t it kind of look like a cocoon with some sort of bug breaking out of it… I hope that won’t stop you from trying this recipe!

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