Sunday, October 01, 2006

Breakfast Breads

I love trying new foods especially breads. I'll taste them two or three times and then try to replicate the recipe at home. Most of the time I don't actually come anywhere near the product I was trying to make but I almost always create something that tastes good and is more nutritious because I use wholesome ingredients.

The most recent experiments have been trying to recreate Dempsters' Breakfast Pitas. They are a 4 inch round of soft, chewy dough, with different flavors like Muslix, Whole Grain, and Cinnamon Raisin. I've been trying on and off all year to create something similar so we can have them for breaks at work and evening snacks.

Today, I finally made a recipe that is very similar to the breakfast pitas. I took a recipe for Greek flatbread off of recipezaar.com and altered it by adding the flavorings I think Dempsters uses. Even though they weren't exactly like the pitas from the store they turned out quite good.

7 Grain Apple Cinnamon Pitas
4 cps white flour (I used unbleached white)
1 packet yeast (2 1/4 tsp if you have it in bulk)
1 tsp salt
1 1/4 cp warm water
1/2 cp apple pie filling
1/4 cp crushed nuts (I used walnuts)
2 Tbsp vegetable oil
1 cp Red River cereal or other 7 grain cereal mix

1) Mix flour, salt, yeast, and cereal in a large bowl.
2) Mix water, apple jam, and oil in a cup stirring until jam is dissolved.
3) Make a cavity in the centre of the flour mix and add the liquid mix.
4) Slowly mix the two until you get a soft dough. Dough should not be overly sticky.
5) Place on a floured surface and need until smooth, about 5 minutes.
6) Shape into a ball, brush with a little extra oil, cover and let rise until double.
7) Knead for a couple of minutes and cut into 12 equal pieces. Roll these pieces into balls and place on a greased cookie sheet. Cover and set aside until they double again.
8) Roll each dough ball out to about 5 inches across and 1/8 inch thick.
9) Place 1 layer on a cookie sheet lined with parchment paper. Cover and let rise for 30 minutes.
10) Preheat oven to 475F. Brush pita surface with water and bake for 5 minutes. Pitas should be firm, not hard. Insides should be fully cooked and soft.

To serve, simply toast them in a toaster or brush with oil and toast in a skillet.

1 comment:

PeterC said...

G'day,
They are definately tasty! Just finished one this morning and yum!
Peter