Text 1066, 70 rader
Skriven 2006-05-02 07:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: strange tastes 609
==========================
 ML> Table Blend - herbs take a back seat to dried lemon and
 CS> Would this be 'origional blend'?

I couldn't answer that and so went on the company's Website,
which indicates there are something like 14 kinds of Mrs. Dash,
mostly with the same ingredients (in different proportions).
Your kind and my kind are similar but not identical (identical
ingredients, different order). I also discover that sugar is not
listed in any of the formulas - but onions and carrots are.

=
 CS> Sadly because of the back problems, I have not played with it more
 CS> yet.

Hope you're feeling better.

Peanut Pitas
cat: bread
yield: 16

1 Tb dry active yeast 
1 1/4 c lukewarm water 
1 1/2 c unbleached all purpose flour 
1 1/2 c whole wheat flour (or peanut flour) 
2 Tb sugar 
2 ts salt 
2 ts olive oil 

In a large bowl, sprinkle the yeast over the warm water.
Stir to dissolve. Stir in 1 1/2 c flour, 1/2 cup at a time,
and then stir 100 times, about 1 minute, in the same
direction to activate the gluten. Let this sponge rest for
at least 10 minutes, or as long as 2 hr. Sprinkle the salt
over the sponge and stir in the olive oil. Mix well. Add
more flour, a cup at a time, until the dough is too stiff
to stir. Turn it out onto a lightly floured surface and
knead for 8 - 10 min, until smooth and elastic. Place dough
into a lightly greased bowl and cover with plastic wrap. Let
rise until at least doubled in size, approximately 1 1/2 hr.

Place baking sheets in oven. Preheat oven to 500F.

Gently punch down the dough. Divide the dough in half, then
set half aside, covered, while you work with the rest. Divide
the other half of the dough into 8 equal pieces and flatten
each piece with lightly floured hands. Roll out each piece to
a circle 8 to 9" in diameter, and less than 1/4" thick. Keep
the rolled-out breads covered until ready to bake, but do not
stack. Place 2 breads, or more if your oven is large enough,
on the baking sheets, and bake for 2 to 3 min, or until each
bread has gone into a full "balloon".

To cook the pitas on top of the stove: Preheat a 9" or larger
griddle or cast iron skillet over medium-high heat. When hot,
lightly grease the surface of the griddle with a little oil.
Follow the same procedure as above for making the circles.
Gently put one bread onto the griddle. Cook for 15-20 seconds,
then gently turn over. Cook for about 1 min, until big bubbles
begin to appear. Turn the bread again to the first side, and
cook until the bread balloons fully.

Wrap the cooked breads together in a large kitchen towel to
keep them warm and soft while you bake the remaining rolled-out
breads.

Source: Chef Mark Mattern for
The Peanut Institute
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