Recipe By :Jeff
Hertzberg and Zoe Francois
Serving Size :
4 Preparation Time :0:05
Categories :
Breads
Amount Measure
Ingredient -- Preparation Method
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1 pound Any Artisan 5 minute bread dough -- OR
similar refrigerator bread dough, such as Boule Bread
Baking stone
Place baking stone in the middle of the oven. No water pan needed for this recipe. Preheat oven to 500 for 20 minutes.
Just before baking dust the top of your refrigerated
dough with flour. Break off a 1 pound (approxmately grapefruit-size piece)
of one of your refrigerator pre-mixed doughs.
Dust the piece with more flour and quickly shape into a
ball by stretching the survace of the dough top smooth and tucking the ends
under the ball.
Place dough on a floured pizza peel or bread board. Using a rolling pin or your hands roll the
dough to an even thickness of 1/8 inch all around. This is crucial, any thicker and it may not
puff to form the desired pocket for pocket bread.
If the dough fights you and keeps springing back, walk
off for a bit and let the gluten relax then try again.. Flip the dough over periodically and flour as
necessary to keep the dough from sticking to the peel. If it does stick use a dough scraper to
remove it. Do NOT slash the dough. If you do it will not puff.
Place all four pitas on the hot stone in the oven
and bake 5-7 minutes until lightly
browned. If browning does not occur
after 7 minutes move the pitas off the
stone onto a higher shelf for a short period to finish the browning.
Remove from oven, wrap in a clean cotton towel and place
on a cooling rack. They will deflate
slightly but the pocket will still be there to open gently with a fork.
Store in a plastic bag.
Description:
"This recipe
uses the basi bread recipes from Artisan Bread in Five Minutes a Day. Grab the dough out of the fridge and have
fresh Pita bread FAST!"
Source:
"ARTISAN
BREAD IN FIVE MINUTES A DAY"
Copyright:
"2007"
Start to Finish Time:
"0:30"
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Per Serving (excluding unknown items): 0 Calories; 0g Fat
(0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 0mg Sodium. Exchanges: .
Serving Ideas : For sandwiches, wraps or with
kabobs. Cut in quarters, spread with
olive oil and sprinkle with various herbs/salts and toast for snacking.
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