Pinterest Week Seven: Pita Bread

I pinned a recipe for pita bread from King Arthur Flour for two reasons: the five-star rating and my love for anything that goes on top of pita bread. Let me tell you, this recipe did not disappoint. My only word of advice is to watch them closely when they bake. Four minutes actually ended up being the perfect time for mine, not five. I did not move them to the top rack like the recipe instructs, either. About half of mine puffed up huge and the other half just had air pockets throughout. All of them turned out deliciously soft and moist!

Forgive the first photo; I was so anxious to try them that I didn’t take time to take a good photo!

For supper, Nathan and I each had a pita with some smoked mozzarella warmed in the oven, then topped with lettuce, tomato, sprouts and the smallest bit of Italian dressing. It was delicious.

I hope you try making pitas! Let me know if you do (or if you have)!

-Cassie

The Tastiest Bread I’ve Ever Made

I’ve made some delicious bread during my time of baking, but the bread I made today is by far the best. I followed King Arthur’s recipe for a whole wheat oatmeal bread…but I didn’t have whole wheat flour. So I went ahead using AP flour, and this bread is great. (Also, substituted brown sugar for maple sugar. Does anybody ever have maple sugar in the cupboard? I never do.) This bread is great. My oven cooks a little hot I think, so I usually turn it down ten degrees from what the recipe calls for; however, my bread still came out a little dark on top with occasional spots of not-completely-done-ness in the middle. That’s ok, because it is so darn tasty! (I just had to cut into the first loaf the minute it came out of the oven)Yum 🙂

-Cassie