Sunday, March 11, 2012

Double bread day

Biscuits and Rye Pitas

Biscuits
Today we enjoyed not one, but two, of B's bread creations, and I've finally come out of my bread coma enough to talk about them.  First we had BN over for a little Sunday brunch and had to add the Tupelo Honey biscuits into the mix.  BN brought mimosa fixings and a delicious pineapple and berry mix, and B also fixed french omelets, groats and grits.  I set the table and fixed the coffee, so as not to be a total loafer.  Thankfully neither BN or B seem to mind my culinary shortcomings.  The food and the company was so delightful that we sat there for a couple of hours until I'd enjoyed two big biscuits and most of my wonderfully over-sized mimosa (who said huge red wine glasses aren't for mimosas?!).  Back to the bread, though, B shaped the biscuits a little rounder this time - last time they were almost english-muffin shaped, and I think I like the english-muffin shaped ones a little bit more, but it feels like blasphemy to say such a thing because amazing biscuits are amazing biscuits.


The brunch spread


Somehow by this evening we were ready and able to eat again.  B had left a rye dough in the fridge overnight and made rye pitas to go with a vegetable gumbo.  He was happy to find that leaving the dough overnight really increases the thickness and sponginess of the pita bread.  They still popped in the middle, but were almost like a roll inside.  It was delicious, again, pairing the rye with goat cheese.  Recipe for rye pitas is below.


Pitas, pre-oven
Rye Pitas
Rye Pita with Vegetable Gumbo

   

Here's B's recipe for Rye Pitas

Ingredients:
2 cups white flour mixed with 1 cup of rye
1 3/4 cup water
1.5 teaspoon salt
1 Tablespoon honey
2 Tablespoons olive oil
2 teaspoons standard yeast

Directions:
Mix ingredients into dough using mixer
Let it rise and punch down
Proof 24 hours in refrigerator
Preheat oven to 500-degrees
Shape into 8 pitas (about 4 inches), rolling into shape with rolling pin
Pop into oven at high heat (500-degrees) 4:30 minutes each (B uses a flipped over cookie sheet to cook)
Remove and let cool

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