Creating memories in the kitchen...One meal at a time.

Friday, August 14, 2009

Soft Wrap Bread

I've had this Soft Wrap Bread bookmared for awhile and after hearing Melanie rave about it finally decided to try it. I am seriously in love with this bread! This bread is so soft and delicious. The possibilities are endless. Top them with taco fixings, turn them into Gyros, Pb & J wraps for the kids, top with a little honey & cinnamon butter, or eggs and cheese for a breakfast wrap. They do take about 3 hours so you'll need to plan ahead but the recipe is made in stages and none of them require much work, especially if you have a mixer. This bread is going to be making lots of appearances at my house! Stay tuned to find out what I put in these delicious wraps.

Soft Wrap Bread
from King Arthur Flour

*Makes about 8-9 breads*

3 cups Unbleached All-Purpose Flour 1 1/4 cups boiling water
1/4 cup potato flour OR 1/2 cup potato buds or flakes
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 teaspoon instant yeast

1) To make the bread: 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.
2) In a separate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast.
3) 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.
4) Let the dough rise, covered, for 1 or 2 hours)
5) 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.
6) Roll each piece into a 7"- to 8"-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.
7) 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.

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Laura said...

You wrap bread loos beautiful. I wish I had the patience the day I made mine to make it nice and perfectly round!

My Sister's Kitchen said...

I felt like mine didn't look perfectly round either so thanks for the compliment.

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