Dan Blumenfeld

Flour Tortillas

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Flour Tortillas
 
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Simple flour tortilla recipe
Author:
Serves: 16
Ingredients
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ⅓ cup vegetable oil
  • 1 cup warm water
Instructions
  1. Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
  2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
  3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
  4. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.
  5. Wipe out the pan in between tortillas if flour is started to accumulate.
  6. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.
  7. The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.
Notes
Adapted from Cooks.com

 

Cinnamon Raisin Bread

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From Deena’s friend  Laura McCarthy <lauraamccarthy@yahoo.com>

Cinnamon Raisin Bread
 
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Serves: 3 loaves
Ingredients
  • very large bowl with lid
  • 3 medium loaf pans
  • 4 and ¾ cups whole wheat flour
  • 4 and ½ cups unbleached all purpose flour
  • 1.5 tbsp granulated yeast
  • 1 tbsp salt
  • ¼ cup vital wheat gluten
  • 1 tbsp cinnamon
  • 2 cups milk (cows milk or almond milk work fine)
  • 2 cups warm water
  • 2 large eggs
  • ⅓ cup honey
  • 1 cup raisins
  • sugar for sprinkling on top (optional)
Instructions
  1. Put dry ingredients (including raisins) in the bowl and whisk together until well blended.
  2. Add water, milk, eggs and honey and stir until all flour is incorporated and there are no dry patches (add a little more water if needed)
  3. Loosely cover the bowl and let the dough rise for 2 hours. (Overnight rise is also effective; unused dough can be stored in the refrigerator for up to 10 days.)
  4. Heat the oven to 375.
  5. Prepare your loaf pan(s) with cooking spray, then place dough inside handling as little as possible.
  6. Loosely cover with plastic wrap then let rest (40 minutes for fresh dough, 90 minutes for refrigerated dough.
  7. When resting is complete sprinkle with sugar if desired.
  8. Bake for 40-50 minutes.
Notes
This bread makes excellent french toast. 🙂

 

White Sandwich Bread

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Made this for the first time on 02/01/2015. I didn’t really punch down the dough after the first rise; just shaped it into a log and transferred to the loaf pan, then let it rise a second time for 35 minutes. Came out pretty well; a bit crumbly, so I think I’d like to try it with bread flour rather than all-purpose flour next time.

3 from 1 reviews
White Sandwich Bread
 
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White sandwich bread - soft and fluffy, with a yellowish crumb and a chewy crust, this bread it perfect for Pb&J or any deli sandwiches and even for making French toast.
Author:
Serves: 1 loaf
Ingredients
  • ½ cup lukewarm water
  • 2 tsp active Red Star dry yeast
  • 1 tsp sugar
  • 3 cups (360 grams) all purpose flour
  • 1 egg
  • 1 tsp salt
  • 1½ tbsp sugar
  • ¼ cup (56 grams) melted butter
  • ¼ cup milk
  • ¼ - ⅓ cup (30 - 40 grams) all purpose flour
Instructions
  1. In a bowl add the water, yeast and teaspoon of sugar. Stir to combine and leave at room temperature for about 5-10 minutes until doubled in volume.
  2. In a mixing bowl sift the 3 cups of flour and make a well in the middle.
  3. Pour the yeast mixture, add the egg, sugar, salt and melted butter.
  4. With the dough hook on start mixing adding the milk and slowly adding the remaining flour until the dough forms a soft and elastic ball.
  5. Place the dough in a greased bowl, cover with plastic wrap and leave at room temperature for about 1 hour or until doubled in volume.
  6. When the dough has risen, punch it down and shape it into a log. Place it into a 9X5 greased baking pan, cover and let rest again at room temperature for another 30 minutes.
  7. In the meantime, heat the oven to 375F.
  8. Bake the bread for about 30 minutes until golden brown and the smell of fresh bread takes over your kitchen.
  9. Leave to cool slightly in the pan before removing it and completely before slicing it.
Notes
When using cooking spray on a metal pan, a slightly bitter aftertaste was imparted to the crust. Might be better to use a greased and floured pan next time.