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Granny White
Pita Pocket Bread
3
1
1
2
1
1
/4 to 1 cup warm water
package dry yeast
tablespoon sugar
3/4 cup flour
teaspoon salt
teaspoon oil
Combine 1/4 c water, yeast and sugar. Stir to dissolve yeast and
let stand until bubbly, about 5 min. Fit porcessor w/ steel blade.
Measure flour, salt and oil into work bowl. Process on/off to mix.
Add yeast mixture to flour mixture. Process til blended, about 10
sec. Turn on processor and very slowly drizzle just enough remaining
water through feed tube into flour mixture so dough forms a ball
that cleans the sides of the bowl. Process until ball turns around
bowl about 25 times. Turn off processor and let dough stand 1−2
minutes. Turn on processor and gradually drizzle in enough remaining
water to make dough soft, smooth, and satiny but not sticky. Process
until dough turns around bowl about 15 times.
Let dough stand, covered, in work bowl at until almost doubled,
4
5−60 min. Process on/off to punch down. Turn dough onto lightly
floured surface. Divide dough into 8 equal parts. Shape each part
into a ball. Roll out each part into circle 6 inches in diameter
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