Tuesday, August 10, 2010

Soft Wrap Bread

So here is the wrap bread that I used for the gyros. It turns out soft and delicious and is simple to make. This recipe comes from King Arthur Flour. Because I am still learning and not great at bread, I thought mine could have been better but I saw this recipe floating around the blogosphere and people were in love with it that knew what they were doing! Now these wraps are definitely not just for gyros. They would be great with anything you decide to use them for from lunch to breakfast or warm with honey. Also feel free to substitute whole wheat flour. Your results will be just as good.

What You Need:
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes {I used potato buds}
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 teaspoon instant yeast*

*I did not have instant yeast on hand. If you are not using instant yeast, there are changes you need to make to the directions below and they are noted.*

Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir until smooth. Lightly cover the bowl or bucket and set the mixture aside for 30 minutes. *If you are using active dry yeast rather than instant, use only 1 cup water here.*

Also, this is the time to dissolve your active dry yeast in 1/4 cup water and let rest until foamy, about 10 minutes. Then, you will add your yeast mixture in the step below.

In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the slightly cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. {I needed to add about another 1/4 cup water as my dough was too dry.}

The dough should form a ball, but will remain somewhat sticky. The dough is fairly stiff, so don’t be worried – just be careful not to overflour. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for about one hour in a warm area.

Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side until they’re puffed and flecked with brown spots. Cool on a wire rack, stacked and covered with foil so they will stay soft until you are ready to serve them. Store extras in a storage bag. Enjoy!

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