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May Bread Bake-Off
Posted: 03 May 2010 05:55 PM   [ Ignore ]
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Hello everyone!

I suppose I get to kick this one off huh? Hopefully this is how it is done! The theme for our “May Bake Off” is Bread, so after a long date with my Bread Bible I decided on the Pita Bread for mine. There is just something so classic about pita bread that I found irresistible. This is my first attempt with any of Rose’s bread recipes, I am so thrilled with the results! Thank you Rose for giving me my domestic goddess wings! LOL It was incredible watching them, as Rose says “come to life” while puffing up! If only my toddler had been awake to see it, then again, if he had been awake, I might not have had the ability to make these! tongue rolleye

Without further ado, here they are! I can’t wait to see everybody else’s! You all are so talented and passionate in the kitchen…

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Posted: 03 May 2010 06:16 PM   [ Ignore ]   [ # 1 ]
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Jessie, they look so pretty. I love how uniform they all look - so professional. How do you like the taste? And what do you serve them with?

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Posted: 03 May 2010 06:25 PM   [ Ignore ]   [ # 2 ]
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They look great! I would say like store bought, but that may be an insult grin Did they come out as you expected? And it seems that you had no issues with your first yeast based recipe in a year!

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Posted: 03 May 2010 06:27 PM   [ Ignore ]   [ # 3 ]
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Hi Jenn! Thank you so much for your compliments! They tasted incredible, very similar to pizza dough actually but with a more complex flavor, with a chewy texture on the bottom side, while being light and almost velvety/spongy on the top where it split while baking. I let them rise for almost 24hrs in the fridge. I ate one today fresh out of the oven with nothing on it at all! They are also delicious drizzled with olive oil, or stuffed with salad (imagine a Caesar salad with Parmesan!) and are also traditionally served with hummus I believe, for dipping. Hubby does the hummus, I like the salad presentation. They really are like little balloons fresh out of the oven, ready to be split and stuffed!

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Posted: 03 May 2010 07:41 PM   [ Ignore ]   [ # 4 ]
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Ha, Silke you replied at the same moment I replied to Jenn =) I didn’t see you over there! Yes, they came out as I hoped they would, edible (hehe) soft and flavorful. Confession time, my yeast was old! I was too impatient to go to the store and buy more, but it still rose like a champ as if it were fresh. I am not convinced now of the old notion saying to toss it every 6 months due to inactivity. Bah! Thanks for the “commercial” compliment, lol. I am pacing like a tiger in a cage waiting for Hubby to come home and see them! He is the #1 enthusiast of Pita bread in this household. Time hurry up!

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Posted: 03 May 2010 08:03 PM   [ Ignore ]   [ # 5 ]
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Wow, I’m impressed! I love pita bread, but have never tried to make it. Now I’m inspired to try this.

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Posted: 03 May 2010 08:23 PM   [ Ignore ]   [ # 6 ]
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Kathleen, yes do it! Do it! It really was fun and the result was well worth the minimal effort if I don’t say so myself. I’ll be on the lookout for yours! =)

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Posted: 04 May 2010 04:15 AM   [ Ignore ]   [ # 7 ]
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Jessie, they look just perfect, congratulations!  What did Hubby think?

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Posted: 04 May 2010 09:09 AM   [ Ignore ]   [ # 8 ]
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Great Job.  They look amazing.  I’ve never baked bread…it may be time to get started.

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Posted: 04 May 2010 12:00 PM   [ Ignore ]   [ # 9 ]
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Bill - 04 May 2010 12:09 PM

Great Job.  They look amazing.  I’ve never baked bread…it may be time to get started.

Yes Bill, this is the month! Go for it! I rarely eat storebought bread anymore. This weekend with cheese fondue I had some storebought baguette and some homemade whole wheat ciabatta - the ciabatta was almost gone afterwards, the baguette was barely touched. And it wasn’t the crowd who would do this to do me a favor….

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Posted: 04 May 2010 12:34 PM   [ Ignore ]   [ # 10 ]
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We’ll see…I need to buy the bread bible…and find the time.  ONe of the things that has kept me from making bread is the time involved…waiting for it to rise..e.tc.

I will keep you all posted.

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Posted: 04 May 2010 12:41 PM   [ Ignore ]   [ # 11 ]
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Matthew and others posted a few links on Rose’s bread recipes on this and other websites - you can start there.

Time involved - you don’t need to watch it while it’s rising grin  It’s definitely less time involved than in your fancy cake creations!

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Posted: 04 May 2010 01:40 PM   [ Ignore ]   [ # 12 ]
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Bill, perhaps no-knead pizza crust?  Mix it in five minutes the night before, pop it in the fridge until you’re ready to shape about an hour before dinner.

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Posted: 05 May 2010 05:41 PM   [ Ignore ]   [ # 13 ]
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This is Ciabatta from the Bread Bible. It’s my 2nd time making this - the 1st time was utter failure as I tried to make it by hand and it was too sticky and ended up adding too much flour (rookie’s mistake). This time I actually read the paragraph intro that Rose wrote, where she said that it’s better to mix the dough in the mixer because then you wouldn’t be tempted to add more flour. So that’s what I did.

It taste really great and it’s gone in 2 days. I love the numerous holes that it has. I’m not very satisfied with the shape though, I feel it’s too flat (not high enough). Somehow it rises sideways more than upwards, which I don’t know why. I know that taste is more important but since I’m still struggling with bread baking my goal is to make it look very close to the picture in the book.

Disclosure: I wasn’t going to post this one, was planning on making it again later this month and post both at the same time (hopefully the next time the result will be better). But since Silke was asking where the other bread are in the other thread, I thought well okay maybe I should post anyway cheese.

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Posted: 05 May 2010 05:48 PM   [ Ignore ]   [ # 14 ]
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It looks lovely, Jenn!  I have only made Ciabatta once and I found it very messy to mix but was surprised how good it was when baked.  I must have a go at this recipe,  I have been making bread this week, sourdough actually, but it wasn’t from the Bread Bible so I won’t post it here.  I love making bread.

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Posted: 05 May 2010 05:50 PM   [ Ignore ]   [ # 15 ]
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Thanks for the compliments Jeannette. Yes it’s amazing how much water and how sticky the dough is, but I guess that’s what makes all those holes smile.
Oh you should post your sourdough under a new thread. I would love to see it. Do you make your own starter or did you buy it?

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