Julia Childs Pita Bread Recipes

FRESH PITA BREAD

Steps:

• Stir the yeast and water together in a large bowl. Using a wooden spoon and stirring in one direction, stir in the whole wheat flour about a cup at a time; then stir 100 times or until the mixture look smooth and silky. This is the sponge and it needs to rest, covered with plastic wrap, for at least 30 minutes, although it is best if it can rest for as long as 8 hours in a cool place, a rest that will give fuller flavor. Sprinkle the slat over the sponge and then stir in the olive oil, mixing well, again stirring in the same direction. Add the flour about a cup at a time, mixing until the dough is too stiff to stir with a spoon. Turn the dough out onto a lightly floured work surface and knead it mixing until it is smooth and elastic, 8 to 10 minutes. The dough will be moderately firm and have a slight sheen. Clean the mixing bowl, dry it, and coat it lightly with oil. Transfer the dough to the bowl, turn the dough around to oil its surface, and cover tightly with plastic wrap. Let the dough rise at room temperature for 2 to 3 hours, or until it doubles in bulk. Turn the dough onto the work surface. Divide it in half and keep one half under plastic or cloth while you work with the other. Cut the dough into 8 equal pieces and, with lightly floured cupped hands, form the pieces into tight balls; keep the balls under plastic as you work on the other.
• On a well-floured surface, flatten the balls of dough with you fingertips and then, using a rolling pin, roll each piece of dough into a circle 8 to 9 inches in diameter and less than 1/4-inch thick. Cover but do stack the rolled out breads. Preheat the griddle or cast-iron skillet over medium-high heat and lightly oil the griddle. Bake 1 rolled-out circle at a time on the griddle, putting the pita top side down on the griddle and cooking for 15 to 20 seconds before turning the bread over gently. Cook for another minute or until big bubbles appear. Turn the bread again and cook until it balloons fully. Pressing a towel on those areas where bubbles have formed will push air into the flat areas. The breads should bake for no more than 3 minutes. Oil the griddle after every 4 to 5 breads. Pita is best the day it is made, but it can be wrapped airtight and frozen for 1 month

JULIA CHILD'S PITA BREAD

Steps:

• mix and knead.
• place in greased bowl and let rise double in bulk.
• push down and let rise again.
• roll out dough and cut in half.
• then cut into quarters.
• then cut into thirds.
• shape into flat round shapes and let rest for 20 minutes.
• preheat oven to 550 degrees.
• place to or three on hot stone watch closely.
• as soon as they puff up remiove them from oven and let cool.
• repeat until all are cooked.
• this will only take a few minutes and they will be very lightly browned.
• but if not brown don't worry because they are done.

JULIA CHILD'S WHITE BREAD

Steps:

• Pour 1/2 cup of the water into a bowl and mix with yeast and sugar til foamy.
• Let sit for 5 minutes until creamy.
• Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook.
• Mix slowly until blended then add the rest of the flour.
• Increase speed and scrape down the sides til the dough comes together.
• (If it doesn't add a tbsp of flour at a time til it does.) Add salt and mix at medium speed for 10 minutes (or do half in mixer and half kneading) til dough is smooth and elastic.
• Back in mixer add butter 1 tbsp at a time (dough may come apart, but mixing will pull it back together).
• Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl.
• Turn dough so it is completely coated in the fat, then cover in plastic for 45 minutes to an hour, til it has doubled in size at room temperature.
• Butter 2 loaf pans.
• Deflate the dough, cut in half and turn out onto a lightly floured surface.
• Roll out into a 9 x 12-inch rectangle.
• With the short end facing you, fold the dough into thirds like a sheet of paper to go into an envelope, creating a roll.
• Pinch the seam closed, and pinch the ends enough so it will fit in the loaf pan.
• Drop in the loaf pan seam side down, and repeat.
• Cover the loaves with buttered plastic wrap and allow to rise again in a warm place (80°F) for 45 minutes, until they double in size.
• Preheat the oven to 375°F and put the rack in the center of the oven.
• Bake for 35-45 minutes til they are honey brown.
• Immediately turn out of pans onto a rack to cool.
• Once almost completely cool, they can be cut.
• Store in a brown paper bag for a day or two.
• Once cut, turn cut side down onto a cutting board and cover with a kitchen towel.