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3cb3fdfc | 1 | <?xml version="1.0" encoding="utf-8" ?> |
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5 | <head> | |
6 | <title>Pita</title> | |
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16 | </head> | |
17 | <body> | |
18 | <h1>Pita</h1> | |
19 | <div class="contents"> | |
20 | <dl> | |
21 | <dt> | |
22 | <a href="#sec1">Ingredients</a> | |
23 | </dt> | |
24 | <dt> | |
25 | <a href="#sec2">Directions</a> | |
26 | </dt> | |
27 | <dd> | |
28 | <dl> | |
29 | <dt> | |
30 | <a href="#sec3">Yeast Starter</a> | |
31 | </dt> | |
32 | <dt> | |
33 | <a href="#sec4">Bread</a> | |
34 | </dt> | |
35 | </dl> | |
36 | </dd> | |
37 | <dt> | |
38 | <a href="#sec5">Notes</a> | |
39 | </dt> | |
40 | </dl> | |
41 | </div> | |
42 | ||
43 | ||
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44 | <!-- Page published by Emacs Muse begins here --> |
45 | <h2><a name="sec1" id="sec1"></a> | |
3cb3fdfc | 46 | Ingredients</h2> |
47 | ||
48 | <ul> | |
49 | <li>1 1/2 cups white wheat flour</li> | |
50 | <li>1 1/2 cups red or spring wheat flour</li> | |
51 | <li>1 tsp salt</li> | |
52 | <li>1 tbsp honey</li> | |
53 | <li>2 tbsp olive oil</li> | |
54 | <li>1 1/2 cups water</li> | |
55 | <li>Yeast</li> | |
56 | </ul> | |
57 | ||
58 | ||
59 | <h2><a name="sec2" id="sec2"></a> | |
60 | Directions</h2> | |
61 | ||
62 | <h3><a name="sec3" id="sec3"></a> | |
63 | Yeast Starter</h3> | |
64 | ||
65 | <p class="first">If you are using a sourdough starter make a sponge containing one cup | |
66 | of water and 1 1/4 cups flour (including the stuff in the bit of the | |
67 | mother you used). Rising times will, as per usual, be variable.</p> | |
68 | ||
69 | <p>If you use commercial yeast subtract the amount of water you use when | |
70 | proofing the yeast from the water used in the recipe.</p> | |
71 | ||
72 | ||
73 | <h3><a name="sec4" id="sec4"></a> | |
74 | Bread</h3> | |
75 | ||
76 | <ol> | |
77 | <li>Mix salt, flour, and, yeast if using dry breadmachine yeast</li> | |
78 | <li>Blend in olive oil, water, and yeast if using sourdough or a | |
79 | proofed starter; stir into a ball</li> | |
80 | <li>Knead for tenish minutes</li> | |
81 | <li>Lightly coat a bowl with olive oil and drop the dough into it; | |
82 | cover and let the dough rise in it for about 90 minutes (usual | |
83 | bubble / punch deal)</li> | |
84 | <li>Split into 6-8 balls and let it rest for 20 minutes; | |
85 | simultaneously preheat the oven to 400°F with a baking sheet or | |
86 | stone or whatever you bake bread on (whee, parallelism)</li> | |
87 | <li>Throw some flour onto a work surface and the tops of the dough | |
88 | balls; flatten into 1/4 inch thick pita shaped blobs</li> | |
89 | <li>Put a bowl of water into the oven on the bottom rack and bake for | |
90 | about 10 minutes</li> | |
91 | </ol> | |
92 | ||
93 | ||
94 | ||
95 | <h2><a name="sec5" id="sec5"></a> | |
96 | Notes</h2> | |
97 | ||
98 | <p class="first">With a 1:1 <em>white wheat:red wheat</em> ratio the bread is a tad bit | |
99 | heavy—try using a 2:1 <em>white wheat:red wheat</em> ratio to make it a bit | |
100 | lighter if you'd like.</p> | |
101 | ||
102 | ||
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128 | ||
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129 | <p class="cke-footer">clinton: last time I was a bit weak (*sniff* level four and only 18 hp) |
130 | clinton: I had a -1 intelligence modifier for the first three weeks | |
131 | emacsen: what about your character? | |
3cb3fdfc | 132 | </p> |
133 | <p class="cke-timestamp">Last Modified: | |
f6d19803 | 134 | January 21, 2013</p> |
3cb3fdfc | 135 | </body> |
136 | </html> |