King Arthur Soft Wrap Bread

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* Exported from MasterCook *

 

King Arthur Soft Wrap Bread

 

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Amount Measure Ingredient -- Preparation Method

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3 cups unbleached all-purpose flour -- (3 to 3 1/4 cups )(12

3/4 to 13 3/4 Ounces)

1 1/4 cups boiling water -- (10 ounces)

1/4 cup potato flour OR 1/2 cup (5/8 ounces) -- (1 1/2 ounces)

potato buds

or flakes

1 1/4 teaspoons salt

2 tablespoons vegetable oil -- (7/8 ounce)

1 teaspoon instant yeast*

 

Making the Dough: Place 2 cups of the flour into a bowl or the bucket of a bread

machine. Pour the boiling water over the flour, and stir till smooth. Cover the

bowl or bucket and set the mixture aside for 30 minutes.

 

In a separate bowl, whisk together the potato flour (or flakes or buds) and 1

cup of the remaining flour with the salt, oil and yeast. Add this to the cooled

flour/water mixture, stir, then knead for several minutes (by hand, mixer or

bread machine) to form a soft dough. Note: You can allow the dough to go through

the entire kneading cycle(s) in the bread machine, but it's not necessary; about

a 5-minute knead in the machine, once it gets up to full kneading speed, is

fine. The dough should form a ball, but will remain somewhat sticky. Add

additional flour only if necessary; if kneading by hand, keep your hands and

work surface lightly oiled. Let the dough rise, covered, for 1 hour.

 

Shaping: Divide the dough into 8 pieces (each about the size of a handball,

around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into

a 7- to 8-inch circle, and dry-fry them (fry without oil) over medium heat for

about 1 minute per side, until they're puffed and flecked with brown spots.

Adjust the heat if they seem to be cooking either too quickly, or too slowly;

cooking too quickly means they may be raw in the center, while too slowly will

dry them out. Transfer the cooked breads to a wire rack, stacking them to keep

them soft. Serve immediately, or cool slightly before storing in a plastic bag.

 

Source:

" King Arthur Flour website "

S(Originally Appeared):

" "

Yield:

" 8 Breads "

 

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Per Serving (excluding unknown items): 241 Calories; 27g Fat (100.0% calories

from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;

2673mg Sodium. Exchanges: 5 1/2 Fat.

 

NOTES : Let's start with the sandwich basic: bread. There's sandwich bread -- a

rectangular loaf, baked in a pan and sliced -- and then there's " new age "

sandwich bread, any of a variety of tortillas, wraps or flatbreads designed to

enfold, roll around, or cradle their fillings. We've become really enamored of

these wraps; they're easy to make, quick to bake, and sturdy enough to take

wherever your meal ends up -- indoors, outdoors, or in the car.

 

We use a rather unusual method to make this bread: boiling water is added to the

flour, " cooking " the starch and making the resultant dough soft and easy to roll

out. In addition, pre-cooking the starch this way eliminates any possibility of

a " starchy " taste in the final bread; all in all, we find these wrap-like rounds

better tasting than conventional flour tortillas or other wraps. Texture-wise,

they're more like a Taco Bell Gordita or a pita bread than a tortilla, so if you

like the bread in your sandwich to be a substantial part of the whole, this is a

good recipe for your files.

*This recipe works best with instant yeast because it dissolves during the

kneading process, so you don't have to knead liquid into the dough. If you

really prefer to use active dry yeast, use only 1 cup boiling water for the

initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to

the dough along with the potato flour mixture. It'll be somewhat " slippery " at

first, but will knead in and eventually become smooth.

 

This recipe reprinted from The Baking Sheet ® (Vol. XII, No. 4, Spring 2001

issue). The Baking Sheet is a newsletter published six times a year by The

Baker's Catalogue®, P.O. Box 876, Norwich, Vermont 05055. (The Baking Sheet

and The Baker's Catalogue are both registered trademarks of The Baker's

Catalogue, Inc.)

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