Hey you!
I like you.
Wanna know why? Because...
You probably follow me on Twitter.
Or my blog could be in your Google Reader list
Or you probably follow me on Blogger.
You don't? Oops... ahem... so maybe... Bake Happy holds a special spot in your bookmark/favorites? Oh how I wish!
But if not, I still want to thank you... because you spend time to visit my little corner in the blogosphere.
I can't believe I was able to blog for one full year, met new cool friends and got featured in the most amazing sites along the way. Sweet.
So to bid 2010 goodbye and welcome 2011 with gusto, I am stepping out of my comfort zone (subtext: cupcakes). I made bread. Not just any bread but pita bread, a Middle Eastern type of bread I love. It's the one we enjoy eating with tuna spread. This is sooo yummy, the gang finished munching on it the minute I got it out of the oven.
Peppy's Pita Bread
from All Recipes
Ingredients
1 1/8 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
Directions
Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.
Happy New Year everyone!!!
Happy Cupcaking,
Aikko
You probably follow me on Twitter.
Or my blog could be in your Google Reader list
Or you probably follow me on Blogger.
You don't? Oops... ahem... so maybe... Bake Happy holds a special spot in your bookmark/favorites? Oh how I wish!
But if not, I still want to thank you... because you spend time to visit my little corner in the blogosphere.
I can't believe I was able to blog for one full year, met new cool friends and got featured in the most amazing sites along the way. Sweet.
So to bid 2010 goodbye and welcome 2011 with gusto, I am stepping out of my comfort zone (subtext: cupcakes). I made bread. Not just any bread but pita bread, a Middle Eastern type of bread I love. It's the one we enjoy eating with tuna spread. This is sooo yummy, the gang finished munching on it the minute I got it out of the oven.
Peppy's Pita Bread
from All Recipes
Ingredients
1 1/8 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
Directions
Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.
Happy New Year everyone!!!
Happy Cupcaking,
Aikko
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