Pita Bread

1 package active dry yeast
1 teaspoon sugar
333 grams warm water
1 teaspoon salt
420 grams bread flour, plus more for dusting
1 teaspoon olive oil

In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.
Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.
Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.
Place a large pizza stone (or inverted cookie sheet) on the lower oven rack, preheat the oven (and stone) to 500 degrees F.
Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.
Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/pita-bread-recipe.print.html?oc=linkback

No-Knead Bread

Adapted from Jim Lahey's recipe

Ingredients

• 430 g cups all-purpose or bread flour, more for dusting
• 1 g instant yeast
• 12 g salt
• 345 g  water
•  Cornmeal or wheat bran as needed

• Preparation

• Step One

• 1. In the large stainless steel bowl, combine flour, yeast and salt. Add water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

  1. Step Two

  1. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  2. Step Three
  3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a bowl with oil; put dough seam side down in bowl and dust with more flour, bran or cornmeal. Cover with a cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  4. Step Four
  5. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a heavy cast iron covered pot in oven as it heats. When dough is ready, carefully remove pot from oven. Dump the bowl containing the dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

CINNAMON-STREUSEL COFFEECAKE

http://www.kingarthurflour.com/recipes/cinnamon-streusel-coffeecake-recipe