DRYING BREAD IN OVEN RECIPES

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TRADITIONAL PITA BREAD RECIPE: HOW TO MAKE IT



Traditional Pita Bread Recipe: How to Make It image

My husband taught me how to make pita bread when we were first dating. He always has his eye out for good recipes. —Lynne Hartke, Chandler, Arizona

Provided by Taste of Home

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 6 pita breads.

Number Of Ingredients 4

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°)
2 teaspoons salt
3 to 3-1/2 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Stir in salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Do not let rise. , Divide dough into 6 pieces; knead each for 1 minute. Roll each into a 5-in. circle. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 500°. , Place upside down on greased baking sheets. Bake until puffed and lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 231 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 789mg sodium, CarbohydrateContent 48g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 7g protein.

NUTELLA BANANA BREAD RECIPE - NYT COOKING



Nutella Banana Bread Recipe - NYT Cooking image

This banana bread definitely leans toward dessert, thanks to thick swirls of chocolate-hazelnut spread. Browning the butter may seem a little fussy, but it's totally worth the time and effort. The resulting toasty warm flavor pairs perfectly with sweet bananas and the rich spread. After all, the French term for brown butter is “beurre noisette” which literally translates to hazelnut butter.

Provided by Yossy Arefi

Total Time 1 hours 20 minutes

Yield One 9-inch loaf

Number Of Ingredients 10

1/2 cup/113 grams unsalted butter (1 stick), plus more for greasing the pan
2 cups/256 grams all-purpose flour, plus more for flouring the pan
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups/310 grams mashed bananas, from about 3 medium bananas
2/3 cup/134 grams granulated sugar
1/4 cup/57 grams plain Greek yogurt
2 eggs
1 teaspoon vanilla extract
1/3 cup/99 grams chocolate-hazelnut spread, like Nutella

Steps:

  • Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
  • Stir the flour, baking soda and salt together in a bowl.
  • Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
  • When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
  • Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.

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