Ah, biscuits! Growing up every Saturday morning I was awaken by the smell of biscuits in the oven. Both my mom and grandmother have a natural talent for making amazing biscuits. You know, that talent where no measuring cups or scales are used. Unfortunately, I did not inherit this trait from either of them. I have never really been a great biscuit maker. Sure, I have tried tons of recipes but they have never been as great as the biscuits I grew up eating. I finally stumbled upon this recipe which is pretty darn close to perfect. I have made these biscuits many times now and I know this is the recipe I will always use.
- 3 cups all-purpose flour
This recipe has been going around pinterest and the blogosphere for a while now. The first time I made this delicious bread was last winter. We loved it!! It is easy to make and a lot of the prep time is inactive time! This is a breakfast you will have to plan ahead for but it is well worth it! The first time I made a small batch of cream cheese glaze to drizzle on top. This time I wanted to do something a little different so I decided to add some reduced apple cider to the glaze. I am so glad I did it gave the bread a whole new flavor almost like a caramel apple!!
When I first saw this recipe for homemade whole wheat pita bread I knew I was up for the challenge! I have been baking bread for years now and there is nothing more gratifying than making your own bread! Don’t get me wrong, the first time I tried to make bread I was pretty intimidated, but I was up for the challenge. I was so glad I decided to take the plunge and go for it because it was so much easier than I ever thought it would be! There is work involved in bread making but most of it is inactive time. I always plan to do my bread baking on the weekends to allow plenty for plenty of time. This recipe is so easy to make and the leftover pitas freeze very well. When I am ready to use them I pull them out of the freezer 30 minutes before dinner is ready. I wrap them in aluminum foil and heat them up in a 350 degree oven for about 15 minutes. I hope you take the time to try this recipe it puts the store-bought pitas to shame!
1 cup warm water
In a glass measuring cup, combine the water, milk, sugar and yeast. Let stand until foamy, at least five minutes.
In the bowl of a stand mixer, whisk flours and salt. Dot the butter into the flour mixture. Using your hands rub the butter into the flour until combined. Using the paddle attachment, on low speed mix in the beaten egg and yeast mixture. Mix just until combined. Switch to the dough hook and knead the dough on medium speed until smooth and elastic.
Transfer the dough to a greased bowl (the dough will be really tacky in texture) and cover with plastic wrap. Allow the dough to rise until doubled in size, about 2 hours.
Line a baking sheet with parchment paper. Place the dough on the counter. I had a small pile of flour next to me on the counter only to flour my hands as I worked with the dough. This will prevent you from adding too much flour thus making the buns tough. Separate the dough into 8 equal portions. Roll each section into a ball. Place each ball of dough on the parchment lined baking sheet at least 3 inches apart and gently pat the dough down into a flatter disk shape. Cover the dough (I used an inverted baking pan.) and let rise for 1-2 hours.
Fill a 9×13 baking pan 1/2 way with water and place on an oven rack at the lowest position. Preheat the oven to 400 degrees with a rack in the center. In a small bowl beat 1 large egg and add 1 tbsp. of water. Brush the tops of each bun with the egg mixture. Sprinkle with sesame seeds if desired. Bake, turning half way through baking until tops are brown, about 15-20 minutes. Transfer to a rack to cool.
Recipe Source: Smitten Kitchen