Pitas that puff—Easy Pita Bread

Just Get Off Your Butt and Bake blog earns all the credit for this recipe that really does create pitas that puff! I've made them before (using other recipes) and have been disappointed with the results. This recipe really is easy and works, too. I've included the pics I took as I made this recipe but check those at Just Get Off Your Butt and Bake blog, too. Easy Pita Bread   Makes 6 to 10 pitas 2 teaspoons granulated sugar 1 ¼ cup warm water (about 110 to 115°) 1 tablespoon active dry yeast 1 teaspoon salt 3 to 3 ½ cups all-purpose flour Dissolve sugar in warm water and sprinkle in the yeast. Let sit for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky. Turn dough onto a lightly floured surface and divide into six pieces for large pitas or eight to ten for smaller. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’. . Let rest on the floured surface 30 to 40 minutes until slightly puffed. Preheat oven to 425°. With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10 to 15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic puff! Cool. Bag and store for up to two days, or freeze for three weeks. LOOK! They actually puff creating a cavity to fill with all sort of things. Added a scrambled egg with morning, and it was delish! Recipes without photos . . . Easy Pita Bread   Makes 6 to 10 pitas 2 teaspoons granulated sugar 1 ¼ cup warm water (about 110 to 115°) 1 tablespoon active dry yeast 1 teaspoon salt 3 to 3 ½ cups all-purpose flour Dissolve sugar in warm water and sprinkle in the yeast. Let sit for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky. Turn dough onto a lightly floured surface and divide into six pieces for large pitas or eight to ten for smaller. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’. Let rest on the floured surface 30 to 40 minutes until slightly puffed. Preheat oven to 425°. With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10 to 15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic puff! Bag and store for up to two days, or freeze for three weeks.

Black Walnut Peppernuts

Our peppernut supply is dwindling and Christmas is just around the corner . . . but there was time for at least one more recipe. However, this one is even more complicated than some of the others!
Barry picked up several bushel baskets of black walnuts this year. Fear not, we have several black walnut trees so there were plenty of nuts left for the squirrels! 
A black walnut husk covers the actual nut. Getting through that layer is a feat but nothing compared to trying to crack through the super-hard nut shell—Barry used a hammer with some degree of success! Then, it was time to try to pick out the nut meat. After more than an hour, we had just enough to make a batch of peppernuts!

Yes. A half batch of Black Walnuts Peppernuts is quite enough (as in—we can stop trying to crack these pesky nuts and we really do not need too many more sweets this holiday + it gives us a chance to test a new recipe).
So with our 1/2 cup of black walnuts on hand, I mixed up this recipe from Norma Jost Voth's cookbook, Peppernuts, Plain and Fancy (1978 ed.) and discovered yet another tasty addition to our peppernut collection.
The author credits this recipe to Margaret Harder of Hillsboro, KS. She says, "Eaten and loved by five generations of Harder children." 
A couple of observations about this recipe: The flavor relies on the strong flavor of the black walnuts and does not contain the usual spices. Rather than rolling and cutting the peppernuts, this recipe suggests snipping the ropes of dough into small pieces—this technique worked well and I may try it on other recipes.
(Note: Although I made a half batch, I am including the full recipe.)

Black Walnut Peppernuts
1/2 cup butter at room temperature
2 cups granulated sugar
3 eggs
1 cup sour cream
1/2 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
4 cups all-purpose flour
1 cup black walnuts, very finely chopped  (or the author suggests—substitute English walnuts + add 1-2 tsp. black walnut extract)

1. Cream shortening and sugar until fluffy.
   
2. Add eggs, one at a time, beating well.
3. Add sour cream and vanilla.
   
4. Sift salt, baking powder and baking soda with flour.
5. Add half the flour mixture; mix well. Add remaining flour and mix until incorporated.
6. Add  nuts.
   
   
   
   
7. Chill dough before rolling.
8. Working with small amounts of dough on well-floured board, roll each into thin ropes.
   
9. Hold a 2 to 3" strip of dough over a greased baking sheet and snip off small pieces of dough with kitchen shears dipped in cold water. Arrange snapped pieces on pan.
   
10. Bake in a preheated 400° oven for 10 to 12 minutes until lightly browned—watch closely (recipe called for just 7 minutes baking time but it took longer in our oven).
11. Cool on a rack before storing.
    
    
    
    
    
    
    

Other Peppernut recipes we've made this holiday season:

Hint-of Anise

Molasses "Kiss"

Spicy & Nutty Peppernuts

Recipe without photos . . .

Black Walnut Peppernuts

1/2 cup butter at room temperature
2 cups granulated sugar
3 eggs
1 cup sour cream
1/2 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
4 cups all-purpose flour
1 cup black walnuts, very finely chopped (or the author suggests—substitute English walnuts + add 1-2 tsp. black walnut extract)

1. Cream shortening and sugar until fluffy.
2. Add eggs, one at a time, beating well.
3. Add sour cream and vanilla.
4. Sift salt, baking powder and baking soda with flour.
5. Add half the flour mixture; mix well. Add remaining flour and mix until incorporated.
6. Add  nuts.
7. Chill dough before rolling.
8. Working with small amounts of dough on well-floured board, roll each into thin ropes.
9. Hold a 2 to 3" strip of dough over a greased baking sheet and snip off small pieces of dough with kitchen shears dipped in cold water. Arrange snapped pieces on pan.
10. Bake in a preheated 400° for 10 to 12 minutes until lightly browned—watch closely (recipe called for just 7 minutes baking time but it took longer in our oven).

Panera Broccoli Cheddar Soup - copycat recipe

Panera's Broccoli Cheddar Soup is so good! Here's a copycat version that is very close to the original. As a matter of fact, Barry said to our niece, "Hope it's as good as Panera's." She said, "It's better!"
 We served it in homemade bread bowls before our road trip to view Christmas lights. It warmed us up for our cold outing!

Soup supper: Panera's copycat Broccoli Cheddar served in homemade Bread Bowl; Olive Garden's copycat Salad and Dressing as an accompaniment.

Panera's Broccoli Cheese Soup   4 servings

1 tablespoon melted butter

1/2 medium chopped onion

1/4 cup melted butter

1/4 cup all-purpose flour

2 cups half-and-half cream

2 cups chicken broth or stock (or more depending on desired thickness)

1/2 lb, fresh broccoli, chopped into bite size pieces

1 cup carrot, shredded

1/4 teaspoon nutmeg

8 ozs. (2 cups) grated sharp cheddar cheese

Salt and pepper to taste

1. Sauté onion in butter. Set aside.
   
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
   
3. Add the chicken stock. Simmer for 20 minutes.
4. Add the broccoli, carrots and onions. Cook over low heat 20 to 25 minutes.
   
5. Add salt and pepper. 
6. Add cheese. 
   
7. Stir in nutmeg.
   
8. Serve with crusty bread or in a bread bowl.
   

Recipe without photos . . .
Panera Broccoli Cheddar Soup   4 servings

1 tablespoon melted butter 

1/2 medium chopped onion 

1/4 cup melted butter 

1/4 cup all-purpose flour 

2 cups half-and-half cream 

2 cups chicken broth or stock (or more depending on desired thickness)

1/2 lb, fresh broccoli, chopped into bite size pieces 

1 cup carrot, shredded

1/4 teaspoon nutmeg 

8 ozs. (2 cups) grated sharp cheddar cheese 

Salt and pepper to taste

1. Sauté onion in butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3. Add the chicken stock. Simmer for 20 minutes.
4. Add the broccoli, carrots and onions. Cook over low heat 20 to 25 minutes.
5. Add salt and pepper. 
6. Add cheese. 
7. Stir in nutmeg.
8. Serve with crusty bread or in a bread bowl.

Crusty Bread Bowls for soup -- crusty on the outside, soft on the inside

Crusty on the outside but soft on the inside, these bread bowls are perfect for cream-based soups. I made them to go with our copycat Panera Broccoli Cheddar Soup but they’d be good with other soups on this blog including: Meta's Chili, Barry's Chili, Broc-Cheese Soup, Corn Sausage Chowder, Creamy Potato Soup. Also good for dips.

Crusty Bread Bowls for soup   Makes 6 bowls

4 1/2 teaspoons (2 packets) active-dry yeast yeast

2 1/2 cups warm water (110° -115°)

1 tablespoon granulated sugar

2 tablespoons olive oil

4 cups bread flour

2 teaspoons salt

1 to 2 cups+ all-purpose flour (add just enough to make a workable dough

1 egg white

1. In the bowl of an electric stand mixer stir together the yeast, water and sugar; allow yeast to bubble, and then add olive oil..
2. Add the bread flour and stir until combined.
3. Fit the mixer with the dough hook and on low speed, Add salt.
4. Add 1 cup all-purpose flour.
5. Turn mixer speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes, adding more flour if/when dough becomes sticky.
   
6. Transfer the dough to a lightly oiled bowl, turning to coat.
   
7. Cover with a damp cloth and let rise in a warm place until doubled in size, about 40 minutes.
8. Gently deflate the dough and divide into 6 equal portions.
   
9. Stretch each portion into a tight ball, pinching the bottom with your fingers and rolling around on the counter to seal and shape.
10. Place the balls on a greased baking sheet.
    
11. Slash the top with a sharp knife to score in an X shape.
    
12. Cover and let rise again until doubled in size, about 30 minutes.
13. Meanwhile, preheat the oven to 400°. Place an baking pan on the top shelf and position another rack in the middle of the oven for baking the bread bowls.
14. In a small bowl, beat the egg white with 1 tablespoon of water. Brush over the dough.
15. Place the pan of bread bowls in the center of the oven.
16. Pour 1 cup of hot tap water into the baking pan on the top shelf and close the door.
17. Bake for 25 to 30 minutes, or until golden.
18. Cool completely.
    
19. Cut a large round from the top of each loaf and scoop out the center.
    
20. Fill with hot creamy soup and serve immediately. 

    

    Bread Bowl with Panera's copycat Broccoli Cheddar Soup.

    

    Soup supper: Panera's copycat Broccoli Cheddar Soup served with Olive Garden's copycat Salad and Dressing.

Recipe without photos . . .

Crusty Bread Bowls for soup   Makes 6 bowls

4 1/2 teaspoons (2 packets) active-dry yeast yeast

2 1/2 cups warm water (110° -115°)

1 tablespoon granulated sugar

2 tablespoons olive oil

4 cups bread flour

2 teaspoons salt

1 to 2 cups+ all-purpose flour (add just enough to make a workable dough

1 egg white

1. In the bowl of an electric stand mixer stir together the yeast, water and sugar; allow yeast to bubble, and then add olive oil..
2. Add the bread flour and stir until combined.
3. Fit the mixer with the dough hook and on low speed, Add salt.
4. Add 1 cup all-purpose flour.
5. Turn mixer speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes, adding more flour if/when dough becomes sticky.
6. Transfer the dough to a lightly oiled bowl, turning to coat.
7. Cover with a damp cloth and let rise in a warm place until doubled in size, about 40 minutes.
8. Gently deflate the dough and divide into 6 equal portions.
9. Stretch each portion into a tight ball, pinching the bottom with your fingers and rolling around on the counter to seal and shape.
10. Place the balls on a greased baking sheet.
11. Slash the top with a sharp knife to score in an X shape.
12. Cover and let rise again until doubled in size, about 30 minutes.
13. Meanwhile, preheat the oven to 400°. Place an baking pan on the top shelf and position another rack in the middle of the oven for baking the bread bowls.
14. In a small bowl, beat the egg white with 1 tablespoon of water. Brush over the dough.
15. Place the pan of bread bowls in the center of the oven.
16. Pour 1 cup of hot tap water into the baking pan on the top shelf and close the door.
17. Bake for 25 to 30 minutes, or until golden.
18. Cool completely.
19. Cut a large round from the top of each loaf and scoop out the center.
20. Fill with hot creamy soup and serve immediately.

Butter-Pecan Kringle -- a holiday pastry

I took the challenge! King Arthur Flour’s Butter-Pecan Kringle #5 Challenge. Their December bakealong recipe is a little complicated but it’s not difficult if you follow the step-by-step process for their version of a Danish pastry that is just right for the holidays.

Note: For those who have made cream puffs, you’ll notice that the filling is a cream puff dough spread over the base.

King Arthur’s website also offers a gluten-free version of their Butter-Pecan Kringle + a “turtle” version (chocolate butter-pecan).

I opted for the flour-based version and this is how I made it . . .

Butter-Pecan Kringle  

DOUGH BASE:

1/2 cup (8 tablespoons) unsalted butter, cut into pats


1 cup all-purpose flour

1/2 teaspoon salt (1/4 teaspoon if you use salted butter)


1/4 cup cold water

BATTER:

1 cup water


1/2 cup (8 tablespoons) unsalted butter


1/2 teaspoon salt (1/4 teaspoon if you use salted butter)


1 cup all-purpose flour

3 large eggs, at room temperature


1/2 teaspoon butter flavor, optional

TOPPING:

1 ½ to 2 cups pecan halves

1/2 cup+ caramel sauce, homemade (or purchased or melt caramel candies

ICING:

1 cup powdered sugar

2 tablespoons heavy cream, half and half, or milk, enough to make a thick but pourable glaze


1/8 teaspoon butter flavor, optional

DOUGH BASE: Combine the butter, flour, and salt, mixing until crumbly.

Add the water, and stir to make a soft, sticky dough.

SHAPE THE DOUGH: Line a pizza pan with parchment paper (cut to size) and spray it with pan release.

Next, wet your hands, pick up the dough, and shape it into a 10″ ring on the pizza pan. This will be messy going — the dough is VERY sticky — but just keep wetting your fingers and pushing it into a ring. Tip: It helps to first divide the dough into four pieces, then roll each into a 9″ log. Connect the logs to form an oval ring.

Once you’ve made the ring, flatten the dough so it’s about 1 1/2″ wide.

MAKE THE BATTER: Place the water, butter, and salt in a saucepan, and heat over medium heat until the butter is melted and the mixture is boiling.

Immediately add the flour, stirring with a spatula until the mixture is cohesive and starts to form a ball.

Transfer the batter to a mixing bowl. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.

Add the flavor at the end, if you’re using it.

SPREAD THE BATTER:
Spread the batter along the ring, covering it completely. Smooth the batter with a spatula.


BAKE THE KRINGLE: Bake the kringle in a preheated 350° oven for about 50 to 60 minutes or until it is a rich, golden brown.

When the kringle is done, remove it from the oven, and allow it to cool completely on the pan. When cool, slide the kringle onto a serving plate.

TOASTING THE PECANS: While the kringle is baking, toast pecan halves for the topping—spread them on a baking sheet and toast (in the same oven as the kringle) for 8 to 10 minutes or so, or until they’re starting to turn golden brown and smell nutty.

CARAMEL SAUCE DRIZZLE: If too thick, place the caramel sauce in a microwave-safe container and heat. Drizzle caramel sauce over the cooled kringle.

ADDING THE PECANS: Arrange the toasted pecans atop the caramel, pressing them in gently. Hint: a sprinkle of fine salt over the pecans and caramel at this point is a tasty touch.


Allow the kringle to rest, uncovered, until the caramel has set.

DRIZZLE WITH ICING:

Stir together the ingredients for the icing.

Drizzle it over the kringle.

Recipe without photos . . .

Butter-Pecan Kringle  

DOUGH BASE:

1/2 cup (8 tablespoons) unsalted butter, cut into pats


1 cup all-purpose flour 

1/2 teaspoon salt (1/4 teaspoon if you use salted butter)


1/4 cup cold water 

BATTER: 

1 cup water


1/2 cup (8 tablespoons) unsalted butter


1/2 teaspoon salt (1/4 teaspoon if you use salted butter)


1 cup all-purpose flour 

3 large eggs, at room temperature


1/2 teaspoon butter flavor, optional 

TOPPING:

1 ½ to 2 cups pecan halves

1/2 cup+ caramel sauce, homemade (or purchased or melt caramel candies 

ICING:

1 cup powdered sugar

2 tablespoons heavy cream, half and half, or milk, enough to make a thick but pourable glaze


1/8 teaspoon butter flavor, optional 

DOUGH BASE: Combine the butter, flour, and salt, mixing until crumbly. 

Add the water, and stir to make a soft, sticky dough.

SHAPE THE DOUGH: Line a pizza pan with parchment paper (cut to size) and spray it with pan release.

Next, wet your hands, pick up the dough, and shape it into a 10″ ring on the pizza pan. This will be messy going — the dough is VERY sticky — but just keep wetting your fingers and pushing it into a ring. Tip: It helps to first divide the dough into four pieces, then roll each into a 9″ log. Connect the logs to form an oval ring.

Once you’ve made the ring, flatten the dough so it’s about 1 1/2″ wide.

MAKE THE BATTER: Place the water, butter, and salt in a saucepan, and heat over medium heat until the butter is melted and the mixture is boiling. 

Immediately add the flour, stirring with a spatula until the mixture is cohesive and starts to form a ball. 

Transfer the batter to a mixing bowl. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. 

Add the flavor at the end, if you’re using it.

SPREAD THE BATTER:
Spread the batter along the ring, covering it completely. Smooth the batter with a spatula.


BAKE THE KRINGLE: Bake the kringle in a preheated 350° oven for about 50 to 60 minutes or until it is a rich, golden brown. 

When the kringle is done, remove it from the oven, and allow it to cool completely on the pan. When cool, slide the kringle onto a serving plate.

TOASTING THE PECANS: While the kringle is baking, toast pecan halves for the topping—spread them on a baking sheet and toast (in the same oven as the kringle) for 8 to 10 minutes or so, or until they’re starting to turn golden brown and smell nutty. 

CARAMEL SAUCE DRIZZLE: If too thick, place the caramel sauce in a microwave-safe container and heat. Drizzle caramel sauce over the cooled kringle. 

ADDING THE PECANS: Arrange the toasted pecans atop the caramel, pressing them in gently. Hint: a sprinkle of fine salt over the pecans and caramel at this point is a tasty touch.


Allow the kringle to rest, uncovered, until the caramel has set.

DRIZZLE WITH ICING: 

Stir together the ingredients for the icing.

Drizzle it over the kringle.

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