Recipes

Recipes

Continued from page 10

Cover; let rest 10 minutes.

Divide dough in half. Roll half of dough to 15 x 10-inch rectangle. Roll up tightly from long side like a jelly roll, tapering ends. Pinch seam and ends to seal. Place, seam side down, on greased baking sheets sprinkled with cornmeal. Repeat with remaining half of dough. Cover; let rise in warm draft-free place until doubled in size, about 35 to 40 minutes.

With sharp knife, make 4 diagonal cuts on top of each loaf. Combine egg white and 1 tablespoon water; brush on loaves. Bake at 425 degrees F. for 25 to 30 minutes or until done. Remove from baking sheets and cool on wire racks. Makes 2 loaves.

Pita bread

4 1/2 to 4 3/4 cups all-purpose flour

1 pkg. rapid-rise yeast

1 1/2 tsp. sugar

1 1/2 tsp. salt

1 3/4 cups warm water

2 T. oil

In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. Add warm water (120-130 degrees) and oil. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 10 minutes. Cover with plastic wrap, then a towel. Let rest 10 minutes.

Punch down dough. Divide into 2 parts. Divide each half into 6 pieces. Shape each piece into a smooth ball. Cover; let rise 15 minutes. On lightly floured surface, roll each ball to a 5inch circle. Place 6 circles on a large cooling rack. Bake at 500 degrees for 5 minutes until puffed and tops just begin to brown. Remove from rack; cool. Cut circles in half; fill. Makes 1 dozen.

Variation: Stir in 1 cup wheat germ with second addition of flour.

Tip; The rolling and baking instructions should be carefully followed to be sure the bread bakes with the “pocket.”