Scribd
Upload
31 views2 pages

Wraps

King arthur flour soft wrap bread is easy to m ake, quick to bake and sturdy enough to take wherev er y our m eal ends up. If y ou like the bread in y our sandwich to be a substantial part of the whole, this is a good recipe for y our files.

Uploaded by

scribd@rekenaar
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
31 views2 pages

Wraps

King arthur flour soft wrap bread is easy to m ake, quick to bake and sturdy enough to take wherev er y our m eal ends up. If y ou like the bread in y our sandwich to be a substantial part of the whole, this is a good recipe for y our files.

Uploaded by

scribd@rekenaar
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 2

Soft Wrap Bread: King Arthur Flour

http://www.kingarthurour.com/shop/PrintRecipeO...

Soft Wrap Bread


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 v ariety of tortillas, wraps or flatbreads designed to enfold, roll around, or cradle their fillings. We'v e becom e really enam ored of these wraps; they 're easy to m ake, quick to bake, and sturdy enough to take wherev er y our m eal ends up -- indoors, outdoors, or in the car. We use a rather unusual m ethod to m ake this bread: boiling water is added to the flour, "cooking" the starch and m aking the resultant dough soft and easy to roll out. In addition, pre-cooking the starch this way elim inates any possibility of a "starchy " taste in the final bread; all in all, we find these wrap-like rounds better tasting than conv entional flour tortillas or other wraps. Texture-wise, they 're m ore like a Taco Bell Gordita or a pita bread than a tortilla, so if y ou like the bread in y our sandwich to be a substantial part of the whole, this is a good recipe for y our files. 3 to 3 1 /4 cups (1 2 3 /4 to 1 3 3 /4 ounces) unbleached all-purpose flour 1 1 /4 cups (1 0 ounces) boiling water 1 /4 cup (1 1 /2 ounces) potato flour OR 1 /2 cup (5/8 ounces) potato buds or flakes 1 1 /4 teaspoons salt 2 tablespoons (7 /8 ounce) v egetable oil 1 teaspoon instant y east* *This recipe works best with instant y east because it dissolv es during the kneading process, so y ou don't hav e to knead liquid into the dough. If y ou really prefer to use activ e dry y east, use only 1 cup boiling water for the initial dough, dissolv e the y east in 1 /4 cup warm water, and add this m ixture to the dough along with the potato flour m ixture. It'll be som ewhat "slippery " at first, but will knead in and ev entually becom e sm ooth. Making t he Dough: Place 2 cups of the flour into a bowl or the bucket of a bread m achine. Pour the boiling water ov er the flour, and stir till sm ooth. Cov er the bowl or bucket and set the m ixtu re aside for 3 0 m inutes. In a separate bowl, w hisk together the potato flour (or flakes or buds) and 1 cup of the rem aining flour with the salt, oil and y east. Add this to the cooled flour/water m ixture, stir, then knead for sev eral m inutes (by hand, m ixer or bread m achine) to form a soft dough. Note: You can allow the dough to go through the entire kneading cy cle(s) in the bread m achine, but it's not necessary ; about a 5-m inute knead in the m achine, once it gets up to full

1 of 2

18/08/2010 18:34

Soft Wrap Bread: King Arthur Flour

http://www.kingarthurour.com/shop/PrintRecipeO...

kneading speed, is fine. The dough should form a ball, but will rem ain som ewhat sticky . Add additional flour only if necessary ; if kneading by hand, keep y our hands and work surface lightly oiled. Let the dough rise, cov ered, for 1 hour. Shaping: Div ide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cov er, and let rest for 1 5 to 3 0 m inutes. Roll each piece into a 7 - to 8-inch circle, and dry -fry them (fry without oil) ov er m edium heat for about 1 m inute 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 m eans they m ay 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. Serv e im m ediately , or cool slightly before storing in a plastic bag. Yield: 8 breads. Nutrition inform ation per serv ing (1 bread, 85g): 2 07 cal, 4 g fat, 5g protein, 3 7 g com plex carbohy drates, 2 g dietary fiber, 3 3 6 m g sodium , 1 50m g potassium , 1 m g v itam in C, 3 m g iron, 3 m g calcium , 56 m g phosphorus. This recipe reprinted from The Baking Sheet Newslet t er, Vol. XII, No. 4 , Spring 2 001 issue.

2 of 2

18/08/2010 18:34

You might also like