#EdenCooks - Olympic Pita Bread - Mon. Aug 20, 8pm EST

Contributor: Antipova Antipova
Quote:
Originally posted by occamsrzr
Here!
Welcome!
08/20/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Augustxsins
I'm of Irish descent, but my parents were both military. We lived in Germany until I was 4 1/2, so when I think of "my" ethnic food, I think of German food!

I love german potato salad with tons of vinegar and delicious, ... more
Tell us all about rindsrouladen..?
08/20/2012
Contributor: Antipova Antipova

Pita is easy to make fresh, and even though it will keep about a week if you put it in a ziplock in the fridge, I like to make small batches so that I always have incentive to make more fresh. It really does taste best right out of the oven. This recipe will make 8 pita rounds.


Pita Bread
3 cups flour (I use a well-ground whole wheat, like the hard white spring wheat called Prairie Gold from Wheat Montana. All purpose flour works real well too, though.)
1.5 tsp salt
1 Tbsp sugar or honey
2 tsp yeast
1.25 cups water
2 Tbsp olive oil (other oils will work, they just won't have the same flavor.)




08/20/2012
Contributor: Augustxsins Augustxsins
Quote:
Originally posted by Antipova

If you want to start to learn about yeast baking, pita bread is definitely the place to start. It only takes 90 minutes to rise, so you can come home from work, make the dough, and still have your pita popping out of the oven in time for dinner. ... more
Wow! Wish I could eat that many calories a day. But then I'd have to work out more.
08/20/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Augustxsins
Wow! Wish I could eat that many calories a day. But then I'd have to work out more.
You'd have to swim laps for a living. Literally.
08/20/2012
Contributor: SneakersAndPearls SneakersAndPearls
Quote:
Originally posted by Antipova
Pita is easy to make fresh, and even though it will keep about a week if you put it in a ziplock in the fridge, I like to make small batches so that I always have incentive to make more fresh. It really does taste best right out of the oven. This ... more
Hey, I made one very similar to this yesterday! I used white whole wheat from King Arthur. It was yum. And now it is gone.
08/20/2012
Contributor: SneakersAndPearls SneakersAndPearls
Quote:
Originally posted by Antipova
You'd have to swim laps for a living. Literally.
I went to zumba tonight. Does that count?
08/20/2012
Contributor: Augustxsins Augustxsins
Quote:
Originally posted by Antipova
Tell us all about rindsrouladen..?
Beef hammered paper thin, smeared with sharp mustard, rolled into a log around a pickle spear, wrapped in a strip of bacon and held together with a toothpick. Slow simmered in a brown gravy for 3-4 hours, until the beef literally falls apart when you try to pick it up. A delicious blend of tart and savory!

I have the recipe my mother uses for this... I'll have to post it sometime!
08/20/2012
Contributor: travelnurse travelnurse
Honey you say...
08/20/2012
Contributor: Melan!e Melan!e
I'm here! Phew I made it
08/20/2012
Contributor: Antipova Antipova
Quote:
Originally posted by SneakersAndPearls
Hey, I made one very similar to this yesterday! I used white whole wheat from King Arthur. It was yum. And now it is gone.
Funny, the same thing happened to mine.
08/20/2012
Contributor: bayosgirl bayosgirl
Quote:
Originally posted by Augustxsins
Beef hammered paper thin, smeared with sharp mustard, rolled into a log around a pickle spear, wrapped in a strip of bacon and held together with a toothpick. Slow simmered in a brown gravy for 3-4 hours, until the beef literally falls apart when ... more
YUM
08/20/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Melan!e
I'm here! Phew I made it
Hooray!

And that sounds really tasty, Junipersgame.
08/20/2012
Contributor: Antipova Antipova

Wheat has been one of the most important grain crops in Western history. The Mesopotamian plains are a perfect climate for producing wheat, and so the methods of harnessing the grain and producing a delicious bread have been honed since time immemorial.

Wheat berries contain more gluten than nearly any other grain. This protein, when moistened and worked, stretches out to let a dough trap the carbon dioxide produced when yeasts eat carbohydrates. Because the gluten helps the dough hold air, bread made from wheat is able to rise beautifully, producing breads with a light flavor and a soft texture. Try baking with a grain that doesn't have much gluten (like rye) or with none at all (like corn) and you'll see exactly how much texture of bread matters.

The London Olympic committee ordered 25,000 loaves of bread and 232 tons of potatoes to the Olympic Village to feed the athletes.
08/20/2012
Contributor: travelnurse travelnurse
Quote:
Originally posted by Augustxsins
Beef hammered paper thin, smeared with sharp mustard, rolled into a log around a pickle spear, wrapped in a strip of bacon and held together with a toothpick. Slow simmered in a brown gravy for 3-4 hours, until the beef literally falls apart when ... more
The beef roll, yes an authentic German restaurant near me makes that and I love it!!!!
08/20/2012
Contributor: Beck Beck
Quote:
Originally posted by Augustxsins
Beef hammered paper thin, smeared with sharp mustard, rolled into a log around a pickle spear, wrapped in a strip of bacon and held together with a toothpick. Slow simmered in a brown gravy for 3-4 hours, until the beef literally falls apart when ... more
That sounds yummy.
08/20/2012
Contributor: SneakersAndPearls SneakersAndPearls
Quote:
Originally posted by Antipova
Funny, the same thing happened to mine.
I think we have ghosts. Oh, no, wait. It's husband and children! Oh, and me.
08/20/2012
Contributor: Augustxsins Augustxsins
Quote:
Originally posted by Antipova
Pita is easy to make fresh, and even though it will keep about a week if you put it in a ziplock in the fridge, I like to make small batches so that I always have incentive to make more fresh. It really does taste best right out of the oven. This ... more
Those ingredients are a lot more simple than I thought they would be. I'll be trying to make pitas this weekend!
08/20/2012
Contributor: Melan!e Melan!e
Quote:
Originally posted by Antipova

Wheat has been one of the most important grain crops in Western history. The Mesopotamian plains are a perfect climate for producing wheat, and so the methods of harnessing the grain and producing a delicious bread have been honed since time ... more
Woah that's a lot of bread and potatoes!
08/20/2012
Contributor: SneakersAndPearls SneakersAndPearls
Quote:
Originally posted by Augustxsins
Those ingredients are a lot more simple than I thought they would be. I'll be trying to make pitas this weekend!
Seriously, it is super easy.
08/20/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Augustxsins
Those ingredients are a lot more simple than I thought they would be. I'll be trying to make pitas this weekend!
YES! THey are so simple!
08/20/2012
Contributor: Antipova Antipova

Since the baking of leavened bread has been practiced so much for so many years, humanity together has reduced it down to its simplest bare-bones necessities. You need the flour for carbohydrate, for gluten, for flavor---basically to be the backbone of the bread. To make the bread rise, you add yeast, which digests sugar and produces carbon dioxide within the network of the dough. Add a bit of extra sugar (in the form of honey, if you like, or plain sugar is fine---I used brown sugar because that's what I grabbed first---to help the yeast start to multiply. Oil works as a dough conditioner---it protects the grain from drying out, and will let your pita keep longer. Olive oil is especially good for flavor if you're serving these with hummus or grape leaves or falafel, but I just had vegetable oil on hand, so mine will taste neutral. Finally, a bit of salt help keeps the growth of the yeasts in check.
08/20/2012
Contributor: Ansley Ansley
Quote:
Originally posted by Antipova

Wheat has been one of the most important grain crops in Western history. The Mesopotamian plains are a perfect climate for producing wheat, and so the methods of harnessing the grain and producing a delicious bread have been honed since time ... more
Holy cow, that's a lot of potatoes!!!
08/20/2012
Contributor: travelnurse travelnurse
so does it take a long time to roll the dough?
08/20/2012
Contributor: Antipova Antipova
Quote:
Originally posted by travelnurse
so does it take a long time to roll the dough?
I only knead mine for about ten minutes? This whole bread takes only about 2 hours to make, and that includes the time the bread is rising and you're relaxing and enjoying your life.
08/20/2012
Contributor: playsalot playsalot
Does using honey change things much?
08/20/2012
Contributor: Antipova Antipova

To get your bread started, add all the dry ingredients to a bowl.


Then add the water (use a temperature that's about body-warm, so that the yeasts are encouraged to grow) and oil. Mix until the dough holds together in a basic ball.



08/20/2012
Contributor: Antipova Antipova
Quote:
Originally posted by playsalot
Does using honey change things much?
Just a slightly different flavor, but it's hardly noticeable.
08/20/2012
Contributor: SneakersAndPearls SneakersAndPearls
Quote:
Originally posted by Antipova

To get your bread started, add all the dry ingredients to a bowl.


Then add the water (use a temperature that's about body-warm, so that the yeasts are encouraged to grow) and oil. Mix until the dough holds together in a basic ... more
I love your mixing bowls.
08/20/2012
Contributor: travelnurse travelnurse
Quote:
Originally posted by SneakersAndPearls
I love your mixing bowls.
Isn't that pyrex the same thing our glass dildo's are made from with an Eden safety rating of 10?
08/20/2012