Baking Fun

Don’t ask me why I get the baking bug- when it’s 90 degrees outside, but I did today– and I went for it.  We were out of sandwich bread, and I didn’t feel like running to the grocery store- so I thought I would just make my own bread.  Since, I am always trying new things- I decided to try 3 new recipes.

I have been wanting to make pita bread for awhile now, and this seemed like the perfect time!  I love pita bread with lunch meat, with hummus, or stuffed with beef…or

peanut butter and bananas! I think it’s fair to say, that pita bread goes with everything.

(Jaxen helping with the mixing/kneading)

I found this recipe on AllRecipes and thought it sounded simple enough-

Recipe adapted from AllRecipes

Pita Bread

  • 1 1/8 cups warm water
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons active dry yeast- rapid rise

  1. Add yeast to warm water- I’ve said this before but, think baby bottle warm- so you don’t kill your yeast. Let sit for 5-10 minutes.
  2. Preheat oven to 475 degrees F
  3. Mix sugar, salt and flour with vegetable oil in mixing bowl, with kneading attachment.
  4. Add warm water and yeast mixture to mixing bowl.
  5. Knead dough with machine, for 5-7 minutes, til it pulls away from the bowl.
  6. Place in greased bowl, and cover with saran wrap, sit on top of stove, while oven is preheating.
  7. Let rise 1 hour
  8. Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest.
  9. Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Can flip midway to ensure both sides are golden. Repeat for remaining loaves.  (Kids love watching this part!)

Before the went in the oven- I let a cookie sheet heat up with the oven and then placed them on the hot cookie sheet, taking them off with a spatula.

Yum! If only I had Hummus right now! 😉

After the lunch rush- the kids stuffed theirs with Turkey, cheese, lettuce, mayo & mustard.  I stuffed mine with ‘Ohio style’ shredded chicken- it was so yuummmmmyy!

 

I also made English Muffin Bread, which I’ve been meaning to try!  I wanted to try it when my daughter came home from a friend’s house- and was oohing and aahing about these AMAZING english muffins the other mom made….and apparently went on and on about how good of a cook this mom was.  The other mom did not make english muffins- they were bought and toasted….so I couldn’t wait to actually make english muffins for my daughter!  Ha!!

Anyway, Ifound this recipe from One Good Thing by Jillee, and since I didn’t really make any adaptations- I will let you get that recipe from her! 🙂  It turned out wonderfully- chewy and toasts perfectly!  Be careful to 1/2 the recipe if you do not have a big mixer.  I don’t think the Artisan Kitchenaid can handle all of that flour.

This I would make again and again- it tasted so much like an english muffin- and was super yummy toasted with butter!

 

 

Now, the third thing I baked was Banana Bread- and I do love me some yummy, warm, fresh from the oven, little tiny bit gooey, crunchy crust, banana bread….but, I had never tried Chocolate Banana Bread before…and I wasn’t convinced that I would like it….but, like anything else- I am always willing to try it to see if I like it before I say “yuck.”  I make my children do the same, because you’ll never know when you’ll find something amazing that may not look or sound good at first!

I have to admit, that the DOUBLE CHOCOLATE part of this recipe got me a little excited….Chocolate with chocolate…yum…but, with bananas…hmmm.  Well, I knew for sure the kids would love it!  (It’s true- they were most excited about this baking experiment)

I got this recipe from The Sister’s Cafe who adapted it from a cook book.  Again, I made no adjustments or adaptations- so I will let you get the recipe from their site.  I will stress that using good cocoa is important- because if you are going to eat chocolate bread…it needs to be good chocolate.  I used Penzey’s dutch process cocoa.  Someone got into my chocolate chips, so I didn’t put in a full cup- but it was still yummy!

What about me?  Did I like it…yep- I actually did!  Is it my favorite Banana bread ever?  No.  I am a little old-fashioned when it comes to Banana Bread- I like it yummy, warm, fresh from the oven, little tiny bit gooey, crunchy crust banana bread- (oh I’ve said that before!) And, I’ve been known to warm it up and slap some butter on it– or peanut butter or cream cheese…  You just can’t do that with Chocolate Banana Bread.

 

That was it for the baking- I turned the oven off– and took myself and the kids out into the 90 degree weather for a dip in the pool!  Perfect day!

 

 

 

 

 

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