Week 1&2
Soooooooo...... everyone is cooped up during the coronavirus.
Baking seems like a great diversion.
People, including me, have returned to the art of bread-making, using YEAST.
While it is not as easy as it looks, after a few practices, you're on your way to the British Bake-off.
The process is fascinating, as you watch the chemical reaction of the yeast rise.... if you can find the yeast in the stores! 😆
"There really is nothing better than homemade pita bread."
"It is so much healthier and it is unbelievably soft and fluffy.."
The photo above, was my second session (March 29, 2020).. The recipe is here: WHOLE WHEAT PITA BREAD 2
My first attempt was here 👇 on March 20, 2020
The recipe for the first session is here: WHOLE WHEAT PITA BREAD 1
We have enjoyed both.
I may go for a third attempt soon. 😀😀😀
Working with yeast can be tricky...... if you don't follow the directions.
"The dough is made with basic ingredients (flour, water, salt, oil, honey and yeast), rolled thin and baked at a high temperature. As it bakes, it will puff up and create a pocket perfect for filling."
***USE A PREHEATED TRAY FOR BAKING***
Make sure you have all of your ingredients before you begin.....
The dough has an 'elastic' look to it, while using the beater.
The kneading process is important! Check out the video!
I use this very simple timer, but use whatever works for you, as there are SEVERAL timed phases in the process.
The dough rises
The process is fairly quick after this first rising. Divide dough into 8 rounds, roll out, and let the rounds rise one more time,then bake!
Voila!💓
Read the directions BEFORE you begin!(allowing adequate time to make these jewels is crucial!)
Baking with yeast is fun.
The house is filled with an aroma that will make you want to try other recipes!
HAPPY BAKING!
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