My sister graduated from high school that year and went on her merry way.
What does this have to do with bread you ask?
Well, my mom tells it best, but my perfectionistic sister (oh wait - she's not the only perfectionist I know), didn't share the kitchen very well. My mom jokes now, "I'm not sure how you learned to cook or bake, since Ann would never let you in the kitchen."
All jokes aside, there are two reasons why I learned to cook and bake.
1) My mom set me loose, and didn't make me clean up the kitchen.
2) She handed me a taped together, $0.25 garage sale copy of "I Can Bake Bread Too!" and told me not to ask questions.**
The latest creations:
Sourdough Bread Bowls
turned, Savory Party Bread.
I shouldn't razz Ann too much. She did give me directions on how to make the perfect pita.
I used my basic pizza dough recipe;
1 tbs yeast
1 tbs sugar
1 1/3 c water
1 tsp salt
Let rise one time.
Cut into 8-12 sections.
Roll into THIN circles.
While the dough rises, place a baking stone on the BOTTOM rack of the oven and preheat to 450. (you want the stone H-O-T HOT!
Place 1 circle on the hot stone, 2-4 minutes. In that time it should start to blister and puff up.
Bake another 2-3 minutes on the other side.
Place in between damp tea towels in a warm place. (I used the warming drawer.)
Now you ask, "What happens if they don't puff up and look like a U.F.O. in my oven?"
Freeze them, and use them for single serving pizzas. Or flatbread wraps. Or pita chips.
(Don't let the pictures fool you. I've had personal pizzas for lunch a couple of days this week.)
*Ann, so sorry to divulge the fact that you graduated from high school almost 20 years ago!
**I may have taken liberty with the book title. For the life of me I can't remember what it was actually called. Or where it is. I blame that last issue on moving cross country a couple of times.