Italian Bread

I am actually really excited to try this new recipe I found because the dough can be turned into 3 different products AND it should be so quick to make that you can actually fit this into your busy schedule.  I found this recipe on myrecipes.com:

Yield: Makes 1 loaf

Ingredients

• 1  (1/4-ounce) envelope active dry yeast
• 1  teaspoon  sugar
• 1  cup  warm water (100° to 110°)
• 2  to 3 cups bread flour
• 2  tablespoons  olive oil
• 1  teaspoon  salt

Preparation

Combine yeast, sugar, and 1 cup warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Add 2 cups flour, oil, and salt to bowl, and beat at low speed, using dough hook attachment, 1 minute. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. (Note: The dough will take on a "shaggy" appearance as the flour is being added. When enough flour has been added, the dough will look soft and smooth, not wet and sticky or overly dry with a rough surface.)
Increase speed to medium, and beat 5 minutes. Cover bowl of dough with plastic wrap, and let stand in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Punch dough down, and let stand 10 minutes.
Turn dough out onto a lightly floured surface; shape dough into a 12-inch loaf, and place on a lightly greased baking sheet. Cut 3 (1/4-inch deep) slits across top of dough with a sharp paring knife. (The slits release interior steam and prevent the loaf from blowing apart at the side.)
Bake at 400° for 16 minutes or until golden brown. Cool on a wire rack.
Herbed Focaccia: Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals. Drizzle dough evenly with 1 tablespoon olive oil; sprinkle evenly with 1 teaspoon dried Italian seasoning. Bake at 475° for 12 to 15 minutes or until golden brown.
Pizza Crust: Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Drizzle with olive oil, or spread with pesto or pizza sauce, and sprinkle with desired toppings. Bake at 475° for 20 to 25 minutes.

Gaye Groover Christmus, Columbia, South Carolina, Southern Living, OCTOBER 2004

I'm sorry I didn't have time to take pictures today, but I added some Italian herbs and pressed garlic (about 6 cloves Mmmmmm) to my flour before mixing.  My kitchen smells mighty good!  I can't wait to see how it turns out! 

Pita Bread according to The Fresh Loaf

Hey there home slices!  I know it's been a really long time, but enough people have bugged me with enough questions that I decided to start up the 'ol blog again. 

Recently a lot of people have been asking me about some of my lifestyle choices, and no I am not referring to anything taboo. I'm talking about bread. B-R-E-A-D.  I decided when I came back to the states that 1) I was too broke to buy $4+ loaves of bread, and 2) most of the affordable breads had a bunch of crap in them that I didn't even recognize.  (I've worked in the food industry for about 10 years, so I can recognize a majority of ingredients and their functions, but modern foods have gotten ridiculous!)

SO, tonight's project is pita bread.  I know a lot of people are thinking to themselves that it sounds like it takes a loooong time, or it's "too hard." Welp, I'm here to tell you that if you have half your wits about you most people's schedules can accommodate this recipe, and IT'S EASY.  I would like to thank the folks at The Fresh Loaf (http://www.thefreshloaf.com/recipes/pitabread) for tonight's recipe, and note the plethora of information available on their website.  CHECK IT OUT.

PITA BREAD
3 C. Flour                    1 1/2 tsp. Salt
1 Tbs sugar/honey       1Pkt. yeast (~2 tsp)
1 1/4- 1 1/2 C. H2O    2 Tbs Olive Oil


See that!?!  SIX ingredients.  That's all you need.

First off, start by mixing your dry ingredients together in your mixing bowl.  (Flour+salt+quick/fast rise yeast)

*If you're using regular yeast, I'll fill you in at the end*
Turn on your mixer, and add your ROOM temperature liquid ingredients slowly to the dry mix. (Water+ olive oil+ honey)
Once your ingredients are combined, allow the mixer to continue mixing for ~10 mins.  If you would rather work out some aggression, knead the dough for 10 mins. instead of utilizing your mixer.
The mixing part doesn't take long, but the rising will take approx. 90 mins. 
This is a great time to get some stuff done around the house. HINT :)  For instance, right now I'm writing this entry while my pita dough rises.
Once the dough has doubled in size, punch it down and divide the dough into 8 equal portions (baseball size portions).  Roll each portion into a ball and let your balls rest for about 20 mins ;)  Yet another brilliant chance to get something else done.  Preheat your over to 500F with either your baking stone in the oven, or an upside down cookie sheet.  Whatever you have on hand will work.
Once your dough is proofed, roll it out into circles.  You can use a rolling pin, the wine bottle you just emptied, or whatever's roundish and handy.  Spritz a schosh of water onto your baking surface to create some humidity in the oven.  You don't need a ton, just enough to hear some sizzle. (You have to admit it's a little arousing!)
The dough circles should puff in one to two mins, flip them over for about another min more and they're DONE.  Done I tell you!

*If you're using regular yeast, heat up your water to about 130F and add your sweetener (sugar/honey). Then, add your yeast.  They yeast eats the sugars and causes them to multiply in the water creating a foamy surface in about 5 mins.  After you have activated your yeast, add this liquid to your oil and dry substances to create your pita dough.