| T O P I C R E V I E W |
| Leezard |
Posted - Jul 27 2008 : 5:35:54 PM
I would love it if some of you ladies could share with me your favorite healthy and weight release friendly recipes. I'm open to pretty much anything at this point, just some things that are different from the same old that I've been using.
http://ruby--slippers.blogspot.com/
www.leezard.etsy.com |
| 2 L A T E S T R E P L I E S (Newest First) |
| Leezard |
Posted - Jul 28 2008 : 06:36:00 AM
Here's one of my favorites...it may seem like a daunting process but these are really some of the easiest things I've ever made. It helps if you have a baking stone but if you don't just put a baking sheet upside down in your oven to bake them on.
Pita Bread
3 cups flour (I like to use half white spelt flour and half whole grain spelt flour)
1 1/2 teaspoons salt
1 Tablespoon honey
1 packet yeast
1 1/4 to 1 1/2 cups water, roughly at room temperature
2 tablespoons olive oil, vegetable oil, butter, or shortening
If you are not using active dry yeast first combine the yeast, with the water, oil and honey and let sit until it's good and foamy.
Combine all ingredients and mix just until combined. Dump dough out onto a floured surface and knead for a few minutes. Put the dough in an oiled bowl, put a little oil on top of the dough and cover with a warm damp towel. Let rise until doubled, can take up to 90 minutes with regular flour but I've found with spelt it can take as little as 30 minutes.
Pull the dough away from the sides of the bowl to release some of the gases and turn out onto a lightly floured surface. The original recipe says to seperate the dough into eight piecess but I find I can get 10-12 piecess out of it. Roll the pieces into balls, cover with a damp towel and let rest for 20 minutes.
While the dough is resting, preheat the oven to 400 degrees. You will need to test your oven here, I find that with mine I've got to heat it to 450 to get the correct environment to bake these. If you're using a baking stone put it in the oven when you turn it on and if you're using a baking sheet put it in 5-10 minutes before you begin baking.
Working on a lightly floured surface, roll out the dough 18/ to 1/4 of an inch thick. Put as many pitas as you can fit onto the baking surface and bake for 3 minutes. I can generally get 2-3 on my baking stone and while they're baking I roll out a few more. If you want your pitas to be crispy bake them for an additional 2-3 minutes.
If you'd like more info on these check out this link to the recipe, it has some pictures too... http://www.thefreshloaf.com/recipes/pitabread
http://ruby--slippers.blogspot.com/
www.leezard.etsy.com |
| Cindy Lee |
Posted - Jul 27 2008 : 7:08:58 PM
Elizabeth, I will have to think on it and get back to you, I have lots of recipes I could share with you. I have to let you know that I am vegetarian and I do think eating mostly vegetables, fruit, and whole grains will really do the trick. Try to stay away from too much sugar of course, we all know that!
I will try to dig up some of the old stand-bys that I have used. |
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