Thomas Keller's Banana Bread

This was the dessert course at the French Laundry. 

Over Thanksgiving, my family and I went to Yountville, California (right outside of Napa).  Yountville's slogan is "Taste life here."  Yountville is a very special town, and I think there is no better place that combines the best in culinary, wine, and hospitality!  Yountville has multiple Michelin star restaurants, great wine, and beautiful accommodations, and you have gorgeous views and a kind small town culture to boot--and, the entire town is very walkable.

One of Yountville's most famous restaurants is the French Laundry.  Getting a reservation there is not easy and requires advance planning. I was out of the country when reservations opened, so my little sister kindly helped score a reservation there.  The menu changes daily, and for the weeks leading up to the reservation, I would look at the menu daily out of pure excitement.

Here is my family with Chef Thomas Keller!

I've been fortunate enough to eat at some incredible restaurants and other Michelin star restaurants around the world, and the French Laundry was by far my favorite.  I feel there are not enough words to adequately describe the creativity and perfection of the food.  For such a fancy restaurant, the team did a beautiful job at making you feel so at home and welcome.  They were incredibly hospitable.  At the end of our dinner, we had a surprise treat: a tour of the French Laundry kitchen with a sneak peak of their new kitchen -- and to make this even more special, we met Chef Thomas Keller!  He spent time chatting with my family and was so kind and down-to-earth -- he and my dad talked about steak restaurants in Palm Springs and golf.  It was such a memorable evening, and I was too excited to sleep that night thinking about what an incredible experience it was and how neat it was that I got to meet Thomas Keller!  The next morning, I went for a run in Yountville, and I saw Thomas Keller out and about. :)  A few nights later, we went to Thomas Keller's Bouchon for another amazing dinner.  Along the way, there were some stops at the Bouchon Bakery, of course.  Suffice to say, it was a delicious trip.

Since that trip, Thomas Keller's cookbooks have joined my ever growing cookbook collection.  His cookbooks are large and full of beautiful pictures and fine recipes.  Now, the vast majority of his recipes are not short and sweet.  However, if you study the techniques and embrace them, you will be greatly rewarded with some pretty spectacular food.  :)  For me, completely mastering his recipes is not my goal.  After all, there is no such thing as perfect food. :)  When I cook, my goal is to make people happy.

Couldn't say it any better. <3 

One thing that I've learned from Thomas Keller is to respect the food.  He has inspired me to think more carefully about what I'm doing in the kitchen, how I'm handling the food, and that each ingredient is very important, so recognize the effort of what you are doing in the kitchen.  Back in the spring, Thomas Keller appeared on Jimmy Kimmel and gave a great demo highlighting the carrot.  I loved this clip!  First, I think this shows how important each ingredient is, and second, it shows how you can creatively elevate anything to a whole new level.

The new French Laundry kitchen! 

This week end, I am going to New York for one of my best friend's wedding, and I am so excited to visit Thomas Keller's Per Se!  And, naturally, there will be a stop at the Bouchon Bakery for a pistachio macaron.





Today's recipe is banana bread, inspired by banana muffins from the Bouchon Bakery.  Now, I know everyone has a banana bread recipe, but I promise you, this one is different.  First, you beat the butter to a mayonnaise consistency.  I never knew you could do that with butter. ;-)  Second, you refrigerate the batter overnight, and this helps richen the banana flavor.  It makes a simple banana bread that is buttery with a tender and light crumb that is complemented with a crunchy walnut strudel.

Thomas Keller said, "A recipe has no soul.  You, as the cook, must bring soul to the recipe."  Make cooking fun.  As you cook, do it with love, happiness, and gratitude.  

Thomas Keller's Banana Bread
Yields 1 loaf (or 12 standard muffins or 6 large muffins)

Ingredients:
1 1/4 cup and 1 tbsp. cake flour (168 grams)
3/4 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. Kosher salt
4.2 oz. unsalted butter, at room temperature
3/4 cup light brown sugar (lightly packed) (144 grams)
2 extra large eggs
1 1/8 tsp. vanilla paste
1 tbsp. + 2 tsp. creme fraiche
1 cup mashed ripe bananas
1 1/3 cup walnut struesel topping (recipe below)

Walnut Struesel recipe:
1/2 cup + 3 tbsp. all-purpose flour (100 grams)
1/2 cup granulated sugar (100 grams)
3/4 cup finely chopped walnuts
1/8 tsp. Kosher salt
3.5 oz. cold butter, cut into 1/4 inch pieces (100 grams)

Directions:
For the streusel:
Combine all of the ingredients, except the butter, in the bowl of a stand mixer fitted with a paddle attachment and mix on the lowest setting.  Toss in the butter and mix on low speed for about one minute, or until the butter is incorporated.  Transfer to a covered container.  Refrigerate for at least 2 hours, or up to 2 days.

For the banana bread:
Sift the cake flour, salt, baking soda, and baking powder into a medium bowl and whisk together.  In the bowl of a stand mixer fitted with the paddle attachment, place the butter, and mix on medium-low speed until the butter has the consistency of mayonnaise.  Then, add the sugar and mix for 2 minutes, until fluffy.  Scrape down the sides of the bowl, and add the eggs and vanilla paste.  Mix on low speed for about 20 seconds until combined.

In two additions, add the dry ingredients, mixing on low speed for 15 seconds after each, or until just combined.  Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.  Add the creme fraiche and banana and mix on low speed for 30 seconds.  Transfer the batter to a covered container and refrigerate overnight, or up to 36 hours.

To bake the muffins, preheat the oven to 425ºF.  Spray a loaf pan with nonstick spray or line a muffin pan with muffin papers and spray with nonstick spray.  Spoon the batter into the pan and sprinkle struesel on top.  Place the pan into the oven, lower the oven temperature to 325ºF, and bake for 40-45 minutes (24-27 minutes for muffins), or until the muffins are golden brown and a skewer inserted in the center comes out clean.  Set the pan on a cooling rack and cool completely.

Source: The Bouchon Bakery

Hot Cross Buns

Since today is Good Friday, I am sharing my Grammy's hot cross buns recipe with you all today.  Hot cross buns mark the end of Lent, and they often made appearances at my family's Easter celebrations.

Hot cross buns are sweet buns lightly spiced with cinnamon, studded with dry fruit, and drizzled with some icing.  They are great plain, but you can also serve them with jam and butter or even use them for ham sandwiches on Easter.  Heck, I've even heard that restaurants are using hot cross buns for burgers.  Go figure.

Anyways, there is a superstition that hot cross buns baked on Good Friday never become moldy and that it is good luck to save one until next year's buns are made.  These aren't difficult to make, and the best part of baking is sharing, so you can go ahead and ignore that superstition. ;-)  Funny enough, hot cross buns went on sale early in Melbourne, Australia, and people protested.

This week end will bring many sweet treats, such as Peeps, chocolate bunnies, and lamb cakes, and these hot cross buns will make a sweet addition to any Easter or spring celebration.  Happy Easter!

Hot Cross Buns
Yields 2 dozen

Ingredients:
2 packages  (4 1/2 tsp.) active dry yeast
1/3 cup water, about 85-90ºF
1/3 cup milk, scalded and cooled
1/2 cup (1 stick/8 tbsp.) butter, room temperature
1/3 cup (67 grams) granulated sugar
3 1/2-4 (420 grams) cups all-purpose flour, plus extra flour for rolling buns
1 tsp. cinnamon
1/2 tsp. salt
3 large eggs
2/3 cup dried fruit
1 egg white, for brushing the buns

For the icing:
3 tsp. milk
1 tsp. vanila
1 cup (125 grams) confectioner's sugar

Directions:
Line two large baking sheets with parchment paper  and set aside.

In a small bowl, add the warm water and the yeast, and stir to combine.  Allow the yeast to bloom in the water, about 5-10 minutes.

In the bowl of a stand mixer, combine the milk, butter, sugar, and salt, and mix using the paddle attachment until combined.  Then, add one cup of the flour, the cinnamon, and salt, and mix until combined.  Add the eggs, and mix until combined.  Next, gradually add in the yeast/water mixture.  Once combined, add the dried fruit and remaining flour.  After everything is combined, cover with a cloth or plastic wrap, and allow the dough to rise until doubled in size (about 1 1/2 hours).

After the dough has risen, punch down, and allow to rise again for about 30 minutes.  Then, lightly flour a surface, remove the dough from the bowl and place onto the surface, and roll or pat the dough out to approximately 1/2 inch in height.  Cut the dough in rounds with 1 1/2 inch biscuit cutter.   On the parchment paper lined baking sheets, place the dough pieces about 1 1/2 inches apart.  Cover and allow to rise for another hour or until doubled in size.  Preheat oven to 375ºF.

Following the rise, cut a shallow cross in each bun using scissors or a knife.  In a small bowl, whisk the egg white for about two minutes.  Then, brush the tops of buns with the egg white. Bake the buns for about 12 minutes, or until lightly golden.

Remove from oven and allow to cool for about 15-20 minutes.  After the buns have cooled, mix the icing ingredients together.  Add the icing to a plastic sandwich bag, and then cut the corner of the bag.  Pipe crosses on the buns.

Source: My Grammy : )

Whole-Grain Sunflower Rye Bread

Being half German with my paternal grandparents being German immigrants, I grew up seeing bread as part of the German culture.  When my grandparents would come out for visits, they would bring boxes full of German breads from specialty bakeries in Chicago.  To this day, my dad and my uncle still bring each other bread whenever they go to a new Euro bakery.  During one of my parents' visits here in Denver, we went to Whole Foods, and my dad became a little obsessed with this Prussian Rye bread there.  When I go out to California to visit my family, my dad occasionally asks me to bring a loaf or two out for him and my uncle.  (On a different note, this Saturday Night Live skit reminds me very much of my family!)

Germany bakes more variety of breads than any other country, with hundreds of dark and white bread along with thousands of different rolls and mini breads.  Bread is the foundation of breakfast and evening meals in Germany.  Growing up, my sisters and I would joke about how my dad always wanted sandwiches for breakfast and dinner!  During trips to Germany, I experienced the huge German breakfast spreads with all the different breads accompanied with eggs, wurst, cheese, and butter (of course).  The Germans tend to eat a big meal mid-day, so German dinners are usually bread slices with deli meats and cheeses.  At German festivals, like Oktoberfest, pretzels are hugely popular, and at holidays, shaped sweeter breads (like stollen) are baked.  The bottom line: Germany is bread country.

I always liked more of the multigrain and seeded German breads.  There was one bread called "schinkenbrot," which was a seeded multi-rye bread.  It didn't have too strong of a rye flavor, and it had a chewy, nutty flavor.

This whole-grain sunflower rye bread reminds me so much of the "schinkenbrot" from my childhood.  It does not have an overpowering rye flavor, and it has the same chewy and nutty flavors that I remember.  The honey adds a natural sweetness that balances out the whole wheat and rye flavors.  The bread is fairly simple to make.  Honestly, I thought that the hardest part was making sure the water wasn't too warm to kill the yeast.  (I generally prefer to use instant yeast because I'm always worried that I'll kill the active-dry yeast when I have to proof it with water.)  The bread does require three rises, so make this on a lazy day. :)

I made mini loaves of this bread, and it freezes quite well and is a great breakfast bread for sweet and savory breakfasts.  One morning, for a more sweet take, I took some slices, brushed them lightly with olive oil and sprinkled cinnamon and stevia (you could use sugar) on both sides, and put the bread slices under the broiler for about 2 minutes.  I then topped them with some homemade ricotta (mixed with orange zest) and some blueberries.  For a savory  breakfast, I made eggs cacio e pepe (scrambled eggs made with greek yogurt, pecorino, and pepper) and put it on top of toasted slices of the bread.  Yum!

German Whole-Grain Sunflower Rye Bread
Yields 1 large loaf or 4 mini loaves

Ingredients:
1 1/2 cups (12 oz.) lukewarm water
2 1/4 tsp. active-dry yeast (1 package)
1/4 cup honey, plus 1 tsp. honey
310 grams (2 3/4 cups) whole-wheat flour
103 grams (1 cup) rye flour
2 1/2 tsp. kosher salt
1 cup unsalted sunflower seeds, lightly toasted
2 to 3 tsp. butter or oil, to grease the loaf pans

Directions:
To toast the sunflower seeds:
Heat a cast iron skillet over medium-high heat.  Add the seeds in a single layer and toast, stirring frequently until they begin to color, about 2 to 3 minutes.  Immediately remove from heat and transfer to a plate to cool.

For the bread:
In a small bowl, combine the warm water, yeast, and 1 tsp of honey and lightly stir until combined.  Wait for about 5 minutes for the yeast mixture to begin to lightly bubble (some tiny holes should appear).  If this does not happen, discard and begin again.  Make sure the water is lukewarm and not hot.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the flours and salt.  Then, add the yeast mixture and the remaining 1/4 cup honey.  Mix until well incorporated, about 1-3 minutes.  If any flour remains, add 1 more tablespoon of water and mix until combined.

Knead on low speed until the dough is smooth, about 6-8 minutes.  The dough will be thick and dense.  Add sunflower seeds, and continue kneading for 2-3 more minutes, or until sunflower seeds are well distributed.

After the sunflower seeds are incorporated, shape the dough into a round, and return it to the stand mixer bowl.  Cover with plastic wrap, and allow it to rise until doubled, about 1 1/2 hour to 2 hours.  Then, punch down the dough and allow it to rise again until nearly doubled, another 1 hour.

After the dough is finished rising, oil the pan or pans (if using mini loaf pans), and shape the dough into a rectangular shape and place it in the pan or pans.  Loosely cover with plastic wrap, and allow it to rise for another hour.

While the dough rises, preheat the oven to 350ºF.  Bake until the loaf is dark golden brown, about 1 hour.  Remove the bread from the oven, place it on a wire rack, and allow it to cool.

Source: Hans Rockenwagner's Das Cookbook 

Bread Machine Bread

There's nothing fancy about this bread, but it's simple to make and uses simple ingredients.  It's an excellent bread.  After tasting it, I think you'll agree.  Good food is often very simple food.

I planned to bring feel-better chicken soup to a good friend, and a freshly baked loaf of homemade bread seemed like a must.  Soup and good bread just go hand in hand.  Since I had to work, I couldn't make a complicated bread, so I enlisted the help of my bread machine.  Before I started work, I put all of the ingredients into my bread machine.  As I went to work, so did my bread machine.  Around lunch time, the bread finished baking.  I removed the bread from the bread maker, and while the bread cooled, I brushed it with butter to help give the crust more flavor.

This bread has such simple ingredients that are always around, at least in my pantry. :)  You don't need any unusual flours or powdered milk.  Just basic all-purpose flour, yeast, salt, water, sugar, milk, and butter, because butter makes everything better.

My bread machine has a setting to select the crust.  I went for a medium crust, and it produced a smooth golden crust which wasn't too thick.  The bread was soft and fluffy with a tender crumb.  The bread sliced easily.  Spread some good butter on it, sprinkle some salt on top, and enjoy.

This is a great recipe for a simple basic white bread.  It stays moist longer than most bread machine breads, so it won't be dried out by the next day.  It's very versatile, it's a great accompaniment for a Sunday night dinner, and it goes along great with chicken noodle soup.   Use it for sandwiches during the week (especially grilled cheese!).  If you can wait, by Saturday morning, you can use it to make French toast.

Bread Machine Bread
Yields 1 loaf

Ingredients:
For a large loaf (1 1/2 to 2 lbs.):
1 cup lukewarm water
1/3 cup lukewarm milk
3 tbsp. butter, room temperature
15 3/4 oz. all-purpose flour
3 tbsp. sugar
1 1/2 tsp. salt
1 1/2 tsp. instant yeast
1 tbsp. butter, melted (to brush over bread after it has baked) (optional)

For a small loaf (1 lb.):
2/3 cup lukewarm water
1/4 cup lukewarm milk
2 tbsp. butter
10 1/2 oz. all-purpose flour
5 tsp. sugar
1 1/4 tsp. salt
1 tsp. instant yeast
1 tbsp. butter, melted (to brush over bread after it has baked) (optional)

Directions:

Add all of the ingredients into the bread machine in the order listed.  Program the machine for a basic white bread, and press start.  After the loaf is done, remove the pan from the machine.  After about 5 minutes, gently remove the loaf from the pan, and turn it onto a rack to cool.  Brush the melted butter onto the loaf as it cools.  

Source: King Arthur Flour

Parker House Rolls

It is almost "Christmas Vacation" time!

It is -3ºF as I write this post.  

Have you ever tried Parker House rolls?  They are buttery, fluffy rolls.  Supposedly, a frustrated pastry chef threw a batch of unfinished rolls into the oven after having a little disagreement with a hotel guest.  When the rolls came out from the oven, they had a folded shape and were light and fluffy on the inside while crisp on the outside--and most importantly, loaded with buttery flavor.

With the cool temps here in Denver and Thanksgiving only a few weeks away, I've been thinking more about comfort food and holiday dinner ideas.  Every year, the legal department does a Thanksgiving potluck.   When the sign-up list comes out, everyone responds so quickly to sign up for the different menu items.  These are important things, after all.

Our Thanksgiving potluck was this week.  This year, I signed up to make rolls and dessert.  I had never made Parker House rolls, so it was time to give them a try.  They were a hit!  I had a few requests for the recipe, so I wanted to make sure and get this up on the blog quickly.

Since I was also making a pumpkin cheesecake for the potluck, I decided to prep the dough in the bread machine to make things a little easier.  

Butter makes everything better, especially these rolls.  The dough contains butter.   After the dough rises, you roll the dough out and make little dough discs using a cookie cutter.  Each dough disc is dipped in melted butter before being placed on the baking pan.  After the rolls are baked, they are brushed with butter.  These rolls turn out perfectly soft and buttery.  In my opinion, you really don't need extra butter to put on these rolls.

They are a must for a Thanksgiving dinner and will be a favorite at any meal.

Parker House Rolls
Yields 2 dozen small rolls

Ingredients:
3 cups all-purpose flour
1/4 cup sugar
1 egg
1 tsp. salt
1 cup warm water (120ºF)
2 1/4 tsp. active dry yeast (or one package)
1 cup butter
Fleur de sel, to sprinkle

Directions:
In the bread machine: Add the water, flour, sugar, egg, salt, yeast, and 1/4 cup butter.  Set your bread machine to the dough cycle.  (On my bread machine, this is a 90 minute cycle.)

Using a stand mixer: In the bowl of a stand mixer, add the flour, sugar, salt, yeast, butter, and water. and combine using the dough hook   Once combined, add egg.  The dough should be very soft.  After the dough is mixed, put the dough onto a floured surface and knead it for about 20 minutes.  Shape the dough into a ball and place it into a greased bowl and cover with a towel.  Allow the dough to rise for 90 minutes or until doubled.

While the dough rises, preheat the oven to 400ºF.  Use some of the remaining butter to grease a 9x9 baking pan (or whatever size you prefer).  Melt the remaining butter in a microwave safe bowl in the microwave and set aside.

After the dough finishes rising, generously sprinkle flour on a smooth surface, and roll the dough out to 1/2 inch thick with a rolling pin.  Using a 2 1/2 to 3 inch round cookie cutter, cut the dough into circles.  Dip both sides of the dough disk into the melted butter.  Fold in half, and arrange the dough disc on the pan.  Continue repeating, and each disk should nearly touch be touching the other.  After all the dough is on the pan, cover the pan with a towel and allow it to rise for about 40 minutes.

Before baking, sprinkle fleur de sel over the rolls.  Bake the rolls for about 15 to 20 minutes until browned.  Upon removing them from the oven, use a pastry brush to brush the remaining butter over the rolls.

Source: A Simply Sweet Justice Original, inspired by the Parker House Hotel in Boston

Piadina (Italian Flatbread)

Piadina is a thin Italian flatbread.  It is thicker than tortillas and crepes but thinner than a pita.  The dough is made by mixing flour, water, olive oil, salt, and baking soda.  It is then rolled into flat disks that are grilled.  In Italy, it is traditionally cooked on the streets on a terra cotta press.  Since it was a nice summer evening (and since grilled flatbread/pizza has been on my list of things to try), I grilled it.  The crust was crunchy, the inside was chewy, and it had a nice, smoky flavor from the grill.  

I put some fresh ricotta on it with ripe cherry tomatoes, fresh basil, and shredded parmesan and just drizzled it with some olive oil.  It made a fun appetizer for wine tasting night!  This bread makes an excellent "palate" for anything.  After cooking the piadina, you could stack them and slice them into wedges, and then use the wedges for a spreadable dip or some salami.  You could also treat it like a pocket bread and just fold the entire piadina in half, and then fill it with whatever you like.  (Grilled sausages and onions are popular fillings for piadina.)

As part of a Mediterranean diet experiment, the Russian cosmonauts ate piadina in space.  I wonder if they were able to pair it with some wine?

Have a great Monday!

Piadina (Italian Flatbread)

Ingredients:
1/3 cup extra virgin olive oil
4 cups all-purpose flour
1/3 cup milk
2 tsp. salt
1/2 tsp. baking soda

Directions:
In a stand mixer, combine all ingredients and use the dough hook to knead for about 7-10 minutes.  When the dough is no longer sticky and has become smooth and elastic, roll it into a log, wrap it in plastic wrap, and allow it to sit at room temperature for 1 to 2 hours.

When you are ready to grill it, take the dough and portion it into 5-6 dough balls.  Each dough ball should be about the size of an extra large egg.  Roll out each piece of dough into a very thin disk, about 1/16 inch thick.  Brush both sides of dough with olive oil.

If cooking inside: Heat a cast iron skillet over high heat.  When the skillet is hot (throw a drop of water on it and make sure it sizzles!), put one of the rounds on it, and reduce heat to medium-high.  Poke the top of the round with a fork to vent steam.  After about a minute or so, check the underside.  When you begin to see brown spots, flip the round over and poke the other side with a fork.  Flip the round two more times or so, until it is evenly covered with brown spots.  Remove from the pan and set onto a plate, and repeat with the remaining rounds.


If grilling: Preheat the grill.  Grill both sides of piadina until golden brown and grill marked.

Serve warm, and enjoy!

Source: Marcella Hazan's Essentials of Italian Cooking

Bagels

At work or with friends, the question, "What have you baked lately?" often comes up.  Truth be told, I haven't been baking as much with the summer heat, but I did bake bagels recently.

Now, before you go, "Whoa…making bagels? Ca-razy," hear me out.  Bagels are do-able to make at home.  There are six main steps to making bagels, and it is spread over two days.  Day 1, you make a sponge, turn the sponge into a dough, shape the dough, and refrigerate.  Day 2, you boil and bake!  The hardest part through all of this is being patient.  Your patience will be rewarded with unbelievable bagels.

What makes bagels extra-chewy?  Gluten, and lots of it.  I prefer chewy bagels, so I use high-gluten flour to make bagels.  High-gluten flour is not always easy to find.  I order it from King Arthur Flour.  If you can't find it, no worries!  I've made this recipe many times without high-gluten flour, and the bagels have been perfect in taste.  (Eeks, at one point, I had ten different types of flours in my house.)

Malt powder or malt syrup can also be tricky to find, or at least it was for me.  The first time I went looking for it, I could only find malted milk powder, which is different from malt powder and does not work for bagels!  I can now find malt syrup near the maple syrups and honeys at the store, and malt powder is available via King Arthur Flour.

Boiling the bagels helps develop a chewy, crisp crust.  By boiling, this helps set the crust.  The starch on the exterior gels and forms a barrier, so the bagels will not rise as much in the oven.  This helps to give the bagels their signature chewy dense interior.  The baking soda helps the crust brown in the oven.

These bagels are just as comparable in flavor and chewiness to New York bagels.  When you slice into them, they have these pockets just waiting to be full of cream cheese (or peanut butter).   While it sounds inhumane, wait about 15 minutes before slicing into the bagels, as they will be easier to slice.  I promise you, they'll still be warm, and you won't need to toast them.  Eat these bagels fresh with some cream cheese, with any lox desired.  Is there a better way to eat a bagel?  I think not. :)

Bagels
Yields 1 dozen large bagels

Ingredients:
For the sponge:
1 tsp (0.11 oz.) instant yeast
4 cups (18 oz.) bread flour or high-gluten flour
2 1/2 cups (20 oz.) water, at room temperature

For the dough:
1/2 tsp. (0.055 oz.) instant yeast
3 3/4 cups (17 oz.) bread flour or high-gluten flour
2 3/4 tsp. (0.7 oz.) salt
2 tsp (0.33 oz.) malt powder, or 1 tbsp. (0.5 oz.) malt syrup, honey, or brown sugar

For finishing the bagels:
1 tbsp. baking soda
Semolina flour or cornmeal, for dusting the bagel bottoms
Any desired toppings (cinnamon-sugar, everything topping, cheese, etc.)

Directions:

DAY 1:

First, you need to make the sponge.  To make the sponge, add the flour to a medium mixing bowl (or, if you are using a stand mixer, you might want to use the stand mixer bowl), and then stir the yeast into the flour.  Then, add the water.  Whisk until it forms a sticky smooth batter that is almost like pancake batter.  (Note, if you are using your stand mixer bowl, do not use your stand mixer attachments to whisk.)

Then, cover the bowl with plastic wrap and allow it to rest at room temperature for about 2 hours, or until the mixture becomes bubbly and foamy.  The sponge will double in size and collapse when the bowl is tapped on the counter.

While you are waiting for the sponge to double, line two sheet pans with baking parchment and mist lightly with spray oil.  Set aside for later.

Second, you now need to make the dough.  In the same mixing bowl (or in the bowl of a a stand mixer), add the flour, salt, malt, and yeast to the dough.  Stir (or mix on low speed with the dough hook) until the ingredients form a ball.

Next, transfer the dough to your counter and knead for 10 minutes (or 6 minutes if using a stand mixer).  The dough should be firm, but pliable and smooth.  All of the ingredients should be hydrated.  The dough should pass the windowpane test and be approximately 77 to 81ºF.

If the dough seems dry and rips, add a few drops of water and continue kneading.  If the dough seems tacky or tick, then add more flour by the tablespoon to achieve the stiffness required.  The dough should feel satiny and pliable but not overly sticky.

Third, after making the dough, divide the dough into 4 1/2 oz. pieces.  (If you want smaller bagels, use a smaller amount.)  Form the pieces into rolls.  Place the rolls onto the baking sheets (that you lined earlier with parchment paper) covered with a damp towel, and allow them to rest for about 20 minutes.

After the bagels have rested, begin shaping them by pushing a hole through the center and stretching it out to 2 1/2 inches in diameter.  Place the shaped pieces 2 inches apart on the pan.  Mist the bagels lightly with spray oil, and cover loosely with plastic wrap.  Allow the bagels on the pans to sit at room temperature for 20 minutes.

When the bagels have finished sitting at room temperature, it is time to see if they are ready to be retarded in the refrigerator by using the "float test."  You need to fill a small bowl with cool or room-temperature water.  The bagels are ready to be retarded when they float within 10 seconds after being dropped into the water.  Drop one bagel into the water.  If it floats, immediately return it to the pan, pat it dry with a paper towel, cover the pan with plastic wrap, and place it in the refrigerator overnight.  (You can refrigerate the bagels for up to 2 days.)  If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, and check back every 10 minutes or so until a tester floats.

DAY 2:

The next day, preheat the oven to 500ºF with the two racks in the middle of the oven.  Have your toppings ready!  Bring a large pot of water to a boil, and add the baking soda.  Have a slotted spoon nearby.

Remove the bagels from the refrigerator, and gently drop the bagels into the water, boiling only as many will comfortably fit in the pot.  After one minute, flip the bagels over and boil for another minute. For chewier bagels, you can extend the boiling to two minute per side.

When the bagels are boiling, sprinkle cornmeal or semolina flour onto the parchment sheet lined pans.  If you want to top the bagels, add the toppings as soon as they come out of the water.  When al of the bagels have finished boiling and have been topped with any desired toppings, place the pans onto the 2 middle shelves in the oven.  Bake for five minutes, and then rotate the pans.  (You want to give the pans a full 180ºF rotation.)  After the rotation, lower the oven temperature to 450ºF and continue baking for about 5 minutes, or until the bagels turn light golden brown.

Remove the pans from the oven, and allow the bagels to cool on a rack for about 15 minutes before serving.

Source: Peter Reinhart's The Bread Baker's Apprentice

Quinoa Banana Bread

"I like banana bread. A lot."

I intended to take more pictures of this banana bread, but my golden retriever Holly decided to go counter shopping for a midnight snack (and therefore deprive my co-workers of a treat).  As a result, she has now received a new nickname: Banana Bread.  (Fortunately, Holly was smart enough to not eat the plastic wrap covering the bread, and she did not get sick at all.)   She even answers to her new nickname.  

Well, at least this banana bread was healthy for Banana Bread.

I saw this healthy twist on banana bread posted a while back on Smitten Kitchen and thought the concept of adding seeds or grains to banana bread sounded good!  I did not have millet, which Deb used, so I substituted quinoa instead.  Hey, why not add some protein, right? 

What makes this banana bread healthier, besides some added quinoa?  This recipe is made with whole wheat flour, uses coconut oil, and includes maple syrup for sweetness instead of higher amounts of sugar.  It is a denser banana bread, and the quinoa added a bit of a crunch to the bite.  

With summer here, bananas get riper even faster!  I will be making this bread again soon but will hide it from Holly.  With some nut butter, this would make a quick yummy breakfast that is good for you!  

Take my dog's word for it.

Quinoa Banana Bread

Yields 1 loaf

Ingredients:

4 ripe bananas

1 large egg

1/3 cup coconut oil

1/3 cup light brown sugar

1/4 to 1/3 cup maple syrup (less for less sweetness)

1 tsp. pure vanilla extract

1 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

1/4 tsp. freshly grated nutmeg

Pinch of ground cloves

1 1/2 cups whole wheat flour or white whole wheat flour

1/4 cup uncooked quinoa

Directions:

Preheat oven to 350ºF and grease a 9 x 5" loaf pan.

In a large bowl, mash the bananas with a wooden spoon or a potato masher until the bananas are smooth.  Alternatively, if you are using a stand mixer, you can use your paddle attachment.  Next, add the egg, followed by the oil, brown sugar, syrup, and vanilla extract.  Sprinkle the baking soda, salt, cinnamon, nutmeg, and cloves over the mixture, and stir until combined.

Add in the flour, and stir until combined.  Then, add the quinoa and stir.

Pour batter into prepared pan and bake until a tester comes out clean, about 40 to 50 minutes.  Cool loaf in pan on rack.

Source: Adapted from Smitten Kitchen

English Muffin Bread

One of my favorite pre-race fuels is an English muffin smeared with peanut butter and topped with some banana slices.  It's a good combination of carbs (the body's gasoline during a run), protein (fights off hunger and helps build/repair muscles), and potassium (runners lose potassium through sweating, and potassium helps to regulate muscle contraction and prevent cramping).  I have made homemade English muffins, but they are a bit more labor intensive than I was feeling on a Saturday afternoon.

I turned to English Muffin Bread for my week end baking project.  English Muffin Bread was on my baking bucket list for a while, and it was time to bake it up!  I can't believe I waited so long to make this because it was a such a simple yeast bread to make.

This bread requires no kneading.  You mix the ingredients together, and that's it.  I used my stand mixer, and that made it even easier.  After the mixing is done, you put the dough directly in the pan to rise.  It has a quick rise time, which is a bonus.

The crust was crisp, and the interior was soft and chewy with the spongy texture and crannies.  It does taste like an English muffin.  It makes a great toasting bread for breakfast.  I even used it for a grilled cheese sandwich.  Yep, even though I'm a year shy of 30, it's still fun to eat like a 7 year old.

English Muffin Toasting Bread
Yields 1 loaf

Ingredients:
3 cups (12 3/4 oz.) unbleached all-purpose flour
1 tbsp. sugar
1 1/2 tsp. salt
1/4 tsp. baking soda
1 tbsp. instant yeast
1 cup milk
1/4 cup water
2 tbsp. olive oil
Cornmeal or semolina flour, to sprinkle in pan

Directions:
In either the bowl of a stand mixer, whisk together the flour, sugar, salt, baking soda, and instant yeast.

Combine the milk, water, and oil in a microwave safe bowl, and heat until the temperature reaches somewhere between 120ºF and 130ºF.  This took 75 seconds in my microwave, but microwaves will vary.  Stir the liquid well before measuring the temperature to ensure accuracy.  If you do not have a thermometer, the liquid will feel hot but not so hot that it would be uncomfortable as bath water.

Next, pour the hot liquid over the dry ingredients in the mixing bowl.  Beat at high speed using the paddle attachment.  The dough will be very soft, so don't worry.

Lightly grease an 8 1/2 x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal.  Then, add the dough into the pan, and levee it in the pan as much as possible.

Cover the pan, and let the dough rise for about 45 minutes to an hour.  When the dough is finished rising, it will have just barely crowned over the rim of the pan.  While the dough is rising, preheat the oven to 400ºF.  Remove the cover, and bake the bread for 22 to 28 minutes, or until the bread is golden brown.

Remove the bread from the oven, and allow it to cool in the pan for about 10 minutes.  Then, turn it out of the pan onto a rack to cool.  Let the bread finish cooling before slicing.

Source: King Arthur Flour

Coconut Bread with Honey Brown Butter Spread

Maybe I am just "jonesing" over a beach escape for spring break, but as soon as I saw Deb post a coconut bread this week, I knew I had to make it for my "Smitten Kitchen" week.

This coconut bread recipe comes from bills, a restaurant in Darlinghurst, near Sydney's central business district.  There are three bills in Australia, and the UK and Japan also have bill's restaurants.  Bill Granger, the creator of bills, doesn't like how a capital "B" looks, so that is why the restaurant is known as "bills."  Bill is known as the egg master of Sydney, and the coconut bread is one of the most popular items at the restaurant.

It is easier than pie to make---just whisk the ingredients and bake it in a loaf tin.   I was a little short on coconut, so I substituted coconut oil for the butter so that I would not lose any coconut flavor.  The bread has a great texture, thanks to the shredded coconut and the subtle cinnamon flavor.  It's moist, but not too sweet.

You could top it with a little bit of confectioners' sugar or butter.  Deb suggested honey brown butter.  Yes, please!  The honey added natural sweetness.  Because the butter was browned, it had a nuttier flavor, which complemented the bread well.

This bread can be sliced, wrapped tightly in plastic wrap, and frozen.  How good is that for a lazy week end brekky?  This would also make a great bread for a French toast or even a tropical style bread pudding.

Happy week end!

NYC Friday will be back next week! 

Coconut Bread
Yields 1 loaf

Ingredients:
2 large eggs, at room temperature
1 1/4 cups milk (does not matter whether you use skim or whole)
1 tsp. pure vanilla extract
1 1/2 cups (315 grams) all-purpose flour
1/4 tsp. salt
2 tsp. baking powder
2 tsp. ground cinnamon
1 cup granulated sugar
5 oz. sweetened flaked coconut
6 tbsp. unsalted butter, melted or melted and browned if desired*

Directions:
Preheat oven to 350ºF.  Prepare a 9x5 loaf pan by either coating it with butter or a nonstick spray. Set aside.

In a medium bowl, sift the flour, salt, baking powder, and cinnamon so that the ingredients are evenly combined.  Next, add the sugar and coconut, and stir to mix.  Make a well in the center, and pour the egg mixture into the well.  Stir until the ingredients are just combined.  Then, add the butter and stir until smooth.  Do not overmix.

Add the batter to the prepared pan and bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.  After the bread is finished, allow it to cool in the pan for about ten minutes, and then invert the pan onto a cooling rack.

Serve in thick slices with powdered sugar or honey brown butter spread.

*Because I only used 4 oz. of coconut instead of 5 oz., I substituted coconut oil for the butter to make up for any coconut flavor that would be lost by not using 5 oz. of coconut.

Honey Brown Butter Spread

Ingredients:
1 stick (4 oz.) butter, divided
2 tbsp. honey
Sea salt, to taste

Directions:
In a small saucepan over medium heat, melt half of the butter.  After the butter melts, reduce the heat to medium low.  The butter will then foam, and then turn a clear golden.  After a few minutes, the butter will begin to turn brown and smell nutty.  Keep stirring frequently, and be sure to scrap up the brown bits on the bottom of the pan.

Remove the melted brown butter from the heat and let it cool to room temperature.  While it cools, leave the other half of the butter out so that it can soften slightly.  Whip the softened butter with a hand mixer until fluffy.  Drizzle in the room temperature browned butter, honey, and any desired salt.  Continue whipping until combined.

Chill the butter in the fridge until it reaches a spreadable consistency.

Source: Coconut Bread adapted from Smitten Kitchen and the Wednesday Chef, originally from the New York Times; Honey Brown Butter Spread adapted from Smitten Kitchen

Cauliflower Garlic Bread

Flour: flower :: all-purpose flour: cauliflower.

How's that for a SAT flashback?

Now that I threw out a lame analogy, I owe an explanation.  You can use cauliflower to make garlic bread--sans regular flour.  And, cauliflower garlic bread actually tastes like garlic bread!  I managed to fool a few people into thinking it was the real McCoy garlic bread.

By ricing the cauliflower, you have your makeshift "flour."  The cauliflower is seasoned with the traditional Italian spices, and then you use an egg to bind the cauliflower mixture together.  The garlic, cooked on the stove, has a richer flavor.  You could mix some Italian cheese into the mixture before baking, and because you can never have enough cheese, you can also add some cheese to the "breadsticks" before broiling.  I did half of a batch with cheese and half without.

This is a yummy way to get in another vegetable serving.  Enjoy!

Cauliflower Garlic Bread
Yields 4 servings

Ingredients:
1/4 head of cauliflower (about 5 1/2 oz.)
2 tsp. extra virgin olive oil
3 cloves garlic, minced
1 egg, lightly beaten
1/2 tsp. oregano
1/4 tsp. parsley
1/4 tsp. basil
1/4 tsp. salt
1/4 tsp. pepper
Mozzarella or parmesan cheese, grated (optional)

Directions:
Using a food processor or cheese grater, grate cauliflower so that you have approximately 1 1/2 cups of riced cauliflower.  Put the cauliflower into a microwave-safe bowl and microwave (uncovered) for 10 to 15 minutes, stirring occasionally.  (Note: you will not need to add water.)  After the cauliflower has cooked, allow it to cool slightly.

While the cauliflower is being cooked in the microwave, heat the extra virgin olive oil in a large skillet with the minced garlic.  Cook until fragrant for about a minute.

After the cauliflower has cooled, add the garlic, egg, any desired cheese, seasonings, and the salt and pepper.  Stir to combine, and then spread it in the prepared pan.

Bake until the cauliflower begins to turn golden, about 30 minutes.  Line a baking sheet with a piece of parchment paper; use the parchment paper to lift the loaf out of the loaf pan and carefully flip it over onto the lined baking sheet (so that the bottom is on top).  Continue baking until golden, about 12 minutes.

Preheat the broiler.  Cut the loaf cross-wise into 1 1/2 inch pieces in width.  Slightly separate the pieces, and add any desired cheese on top.  Broil for a few minutes until the cheese is melted and golden.

Source: Adapted with modifications from An Edible Mosaic

Banana Coconut Bread

September is National Yoga Month, and I have been all about celebrating this awesome month.

Recently, my local Lululemon store offered an outdoor yoga class.  Two of my very awesome yoga friends were teaching, so I knew it would be a great class.  Ten different teachers led us through 108 sun salutations.

It was a gorgeous morning.  The sky was a such a beautiful shade of Caribbean Sea blue.  Being outside in the sun surrounded by the clear blue sky made for one incredible morning!

Doing yoga outside is such a different experience than being inside.  It is pretty cool to go from a forward fold to see a beautiful blue sky and then to a twist to see the green leaves of a tree fluttering in the wind.  Some of yoga's biggest lessons are inspired by nature: focusing awareness, breathing deeply, and practicing stillness.  The warm sun deepened poses by making muscles more pliable, the breezes reminded me to keep the breath going, and those ladybugs (that kept landing on me) were a reminder to focus on stillness.

As I was driving home, Bob Marley's "Three Little Birds" and Jimmy Buffett's "Margaritaville" played on the radio, so it put me in a Caribbean state of mind.

Once I came home, I made up a batch of banana coconut bread for a late breakfast treat.  I enjoyed a slice with a cup of tropical tea on my front porch.  

There's nothing like a mind-cation to paradise.

Banana Coconut Bread
Yields 2 loaves

Ingredients:
1 cup coconut oil (or unsalted butter)
2 cups granulated sugar
4 large eggs, beaten
2 cups ripe bananas, mashed (approximately 5 large bananas)
2 1/4 cups all-purpose flour
1 tsp. salt
2 tsp. baking soda
1/4 tsp. nutmeg
1/2 tsp. pure vanilla extract
1 tsp. coconut extract
1 cup grated coconut

Directions:
Preheat oven to 350ºF.  Grease two 9 x 5" loaf pans and set aside.

In a small mixing bowl, combine the flour, coconut, salt, baking soda, and nutmeg, and set aside.

In a large mixing bowl, cream the coconut oil and granulated sugar until smooth.  Slowly add the eggs and bananas.  Gradually add the dry ingredients.  Add the coconut extract and vanilla extract.  Mix until combined; do not overbeat.

Pour the batter into the prepared pans and bake for 50-55 minutes, or until golden brown.

Source: Modified from The Deep Dish Cayman, originally from Miss Cleo's Cayman Kitchen

Bavarian-Style Pretzel Rolls (Laugenbrötchen)

Mmm, pretzels.

The Bavarian pretzel is über good.  You get a nice crunch as you bite into the crust and a delicious taste with the soft inside, and it's hard to resist another bite.  It varies from those "ballpark pretzels" because they are crunchy on the outside and soft on the inside.  Bavarian pretzels have their own taste, and they work great with any meal and make a perfect snack.

During family visits to Germany (every European trip somehow involved a Germany visit), Laugenbrötchen were always a well-liked snack during our trips.  (Pssst, Dad, you like that I threw in the German name? It's easier to type the name than to pronounce it!)  Finding good Bavarian pretzels in the US is not easy, so as I became better in baking, tackling Bavarian pretzels was a must.  Since they get 2 thumbs up from my family, I incorporated them into my sister's graduation party luncheon menu as sandwich rolls for roast beef sandwiches.

Truly authentic Bavarian pretzels are soaked in lye.  Rubber gloves, caustic fluids, and eye goggles make me a little nervous, so I've substituted a baking soda bath.

These rolls are wonderful stuffed with your favorite sandwich ingredients.  For a summer grilling twist, instead of grilling your bratwursts, turn your bratwursts into "brat-patties" and use these pretzel rolls for buns!

Bavarian-Style Pretzel Rolls (Laugenbrötchen)
Yields 15 pretzel rolls

Ingredients:
1 tbsp. dark brown sugar
2 tbsp. softened unsalted better
2 tbsp. instant yeast
30 oz. bread flour
1 tbsp. plus 1/2 tsp. kosher salt
8 cups water
1/4 cup baking soda, for dipping
1 egg white, beaten to blend (glaze)
Coarse sea salt or pretzel salt, for sprinkling

Directions:
In a standing mixer with the paddle attachment (or in a mixing bowl), stir together dark brown sugar, butter, yeast, 2 cups warm water, and half of the flour.  Add the kosher salt and remaining flour, and stir until the mixture becomes a "shaggy mass."

Swap the paddle attachment for the dough hook (or turn dough onto counter), and knead for 8 to 10 minutes until smooth and supple.

Roll each dough into a small ball, and transfer onto an ungreased baking sheet.  Allow dough to rest at room temperature for 30 minutes.  Using a dough slasher (I know, it sounds brutal) or serrated knife, cut "X" in the top center of each dough ball, and then refrigerate for at least one hour or overnight.

Preheat oven to 425ºF.  Grease another baking sheet and sprinkle with cornmeal.  Bring 8 cups water to boil in large saucepan.  Add baking soda, and water will foam up.  Add 4 rolls and cook 30 seconds per side.  Using a slotted spoon, transfer rolls to prepared sheet, arranging "X side up."  Repeat with remaining rolls.

Brush rolls with egg white glaze.  Sprinkle pretzel rolls with salt.  Bake about 15 minutes or until deep brown.  Remove to a rack and allow to cool.

Note: Pretzels and pretzel rolls are best when eaten the same day, but will keep at room temperature, uncovered, for two days.  Do not store in a covered container, or they will become soggy.

Source: Adapted with modifications from Zingerman's Bakehouse

No Knead Bread

What's with this no knead bread trend in the foodie chef world?  I keep reading about it in cooking magazines, and Bon Appetit magazine featured the concept as a cover story in a recent issue.

I've been making bread for a while, and some loafs turn out well, and others "don't rise" to my expectations (ha, couldn't resist the bread pun!).  Everything that I read about this no knead concept made it sound almost fool proof.  So, it was time to see if this easy way to make bread really worked.

And, it did.  The best part of this bread was the crust, and the crust comes from being baked in an enclosed pot which traps the steam.  I used my Le Creuset French oven to bake it.  (It's such a versatile piece of cookware!)  If you do not have a French oven or Dutch oven, you could make this in any lidded pot.  Just make sure to check whether it is oven-safe at high temperatures, and be sure to make sure that the knobs on the pot won't melt in the heat.

I always equated kneading to good crumb.  By not kneading the bread, the bread developed a crumb texture with lots of holes.  It tasted like an artisan-quality bread: crunchy crust with a soft, light, and flavorful inside.

Think you can't possibly make bread at home?  Surprise yourself, and give this recipe a try.  You will be glad you did!

No Knead Bread

Ingredients:
3 cups (430 grams) bread flour
1 1/4 tsp. salt
1/4 tsp. yeast

1 1/2 cups water

Extra virgin olive oil, for coating

Flour, wheat bran, cornmeal, or semolina flour, for dusting

Special Equipment:
6-8 quart pot (Dutch oven works perfectly)

Directions:
Mix the flour, salt, and yeast in a medium sized bowl.  Add the water, and combine ingredients using a wooden spoon or your hands. (Note: It should only take 30 seconds to 1 minute to combine the ingredients.)

In a second medium sized bowl, coat the bowl with extra virgin olive oil.  Place the dough in the coated bowl, and cover with plastic wrap.  Allow the dough to rest at room temperature for 12-18 hours.

After the 12-18 hours have passed, remove the dough from the bowl and fold twice.  Let the dough rest for 15 minutes in the bowl.  After the dough has rested, shape the dough into a ball.  Generously coat a cotton towel with wheat bran, flour, cornmeal, or semolina flour.  Place the dough seam side down on the cotton towel, and dust the top of the dough with flour.  Cover the dough with another cotton towel.  Let the dough rise for 1-2 hours, or until more than doubled in size.

Preheat oven to 450º F.  Place a 6-8 quart pot with lid into the oven for at least a half hour so that the pot can be preheated before the baking.  After the dough has more than doubled in size and the pot is preheated, carefully remove the pot from the oven, and place the dough in the pot seam side up.  Cover the pot with the lid, and bake for 30 minutes.  After 30 minutes, remove the lid, and bake for another 30 minutes so that the loaf is nicely browned.

Source: Directly adapted from Jim Lahey's Sullivan Street Bakery

Pita Bread

It's Greek recipe week on Simply Sweet Justice!

There are many things that I make at home, like yogurt, jams, bread, pizza, and ice cream.  Generally, once I start making something at home, it's rare that I'll go for the store-bought version.  The homemade versions just taste so much more flavorful, and they are healthier because they aren't laden with preservatives or other ingredients that are difficult to pronounce.  Pita bread is one of those items that turn out so much more delicious at home.

It's easier than you think to make pita bread.  If you have a bread machine, put it to work.  Your stand mixer can also make pita making easy peasy.  Don't have a bread machine or a stand mixer?  No worries, you can still make this by hand.  And, once you make 'em, you can freeze them, too.

You can use this pita bread for so many different things, like sandwiches, gyros, mini pizzas, or even pita chips with hummus.  Enjoy!

Pita Bread
Yields 4-8 breads

Ingredients:
3 1/2 cups (16 ounces) unbleached bread flour
1 tsp. (0.25 ounce) salt
2 tsp. (0.22 ounce) instant yeast
2 tbsp. (1 ounce) extra virgin olive oil
1 1/4 cups cool water (65-75°F)
Cooking spray

Directions:
Combine all ingredients in a bread machine (use the dough setting), mixing bowl, or in the bowl of a stand mixer with a dough hook.

If using a bread machine, use the 1 pound dough setting, and remove the dough after it finishes rising in the bread machine.

If kneading by hand, mix until the ingredients form a ball, and then turn the ball onto a lightly floured counter and knead for 12 to 15 minutes.  If using a stand mixer, mix the ingredients for about 1 minute on slow speed and 10 minutes on medium.  The dough should be soft and pliable.   If you used the "hand kneading" or stand mixer option, place the dough into a clean bowl, mist with cooking spray, cover with plastic wrap, and allow it to rise for about 90 minutes, or until doubled in size.

Place a baking stone in the bottom rack of the oven, and preheat the oven to 475 degrees F.

Divide the dough into 4 to 8 pieces.  Lightly round each piece into a ball and flatten it into a disk.  Cover the dough with plastic wrap and allow it to rest for 20 minutes.  Alternatively, you can refrigerate it for up to 2 days.

Roll out each piece of dough with a rolling pin into a circle that it approximately 1/4 inch thick (the circle will be between 6 to 12 inches in diameter, depending on the number).  If the dough is stubborn, let it "relax" and return to it in a few minutes.  When all of the pieces are rolled out, let them rest uncovered f for 10 minutes before baking.

Spritz the baking stone very lightly with water and place as many pitas on it as will fit without overlapping.  Lower the oven temperature to 450°F and bake the pitas for about 3 minutes, or until they balloon.

After the pitas have fully expanded, remove from them oven and allow them to cool on a cooling rack.  Do not wait for them to become brown or darker in color because they will get too crispy.  Bake the remaining dough in the same manner.

Source: Directly adapted from Peter Reinhart's Crust and Crumb: Master Formulas for Serious Bread Bakers