I’ve written about pita before; it’s a versatile bread with many different incarnations and applications. This is the whole wheat version that we threw together last night. We had it with hummus for dinner, and right now I’m enjoying it with peanut butter and jelly for lunch.

Whole Wheat Pita

Ingredients:

• 1 rounded teaspoon yeast
• 2 cups warm water
• 2 tablespoons white sugar
• 3 cups all-purpose flour
• 2 cups whole wheat flour, plus extra for dusting
• 1 cup gluten
• 1 tablespoon kosher salt
• 3 tablespoons vegetable oil

Dissolve the yeast and sugar in the warm water and set aside for 5-10 minutes.

In a large bowl, whisk together flours, gluten, and salt.  Add yeast mixture and oil. Mix to combine, adding additional water if necessary, so that a loose dough is formed. Dust work area with wheat flour and turn dough out onto surface. Knead for 10-15 minutes until dough is smooth and elastic, adding extra flour if necessary. Form dough into a ball and place in a greased bowl. Cover with a dish towel and set aside to proof in a warm place for 30 minutes. (We use the top of our oven.)

After 30 minutes have elaspsed, dough should be roughly doubled in size. Punch down dough and split into 16 equal pieces. Form each section into a ball. Place balls on a greased sheet pan, leaving 1″ in between; cover and set aside to proof for another 30 minutes.

Preheat oven to 500° F and place a baking stone or cast-iron griddle on the center rack.

When oven has preheated, roll dough balls into 3/8″ thick discs. Bake discs on preheated baking stone or griddle for 3-5 minutes per side, carefully using tongs to flip. (They will be puffy.) Serve immediately or at room temperature.

Makes 16 pitas.

Whether you’re allergic to eggs or just too lazy to go to the store (like I was this afternoon), I present for your gastronomical pleasure a sweet, hearty, and delightfully delicious no-egg cornbread. It doesn’t hold together quite as tightly as it would with eggs, but but it under your favorite chili and you won’t notice a thing.

Buttery No-Egg Cornbread

Ingredients:

• 2 sticks butter, softened, divided
• 1 cup white sugar
• 2/3 cup powdered milk
• 1/3 cup plus 2 teaspoons cornstarch
• 1 2/3 cups cold water
• 2/3 cup finely ground cornmeal
• 1/3 cup granulated cornmeal (for texture; if you prefer a creamier consistency, use 1 cup total finely ground cornmeal)
• 2 1/3 cups all-purpose flour
• 4 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt

Preheat oven to 400° F. Heavily grease a 13×9″ metal baking pan with 2 tablespoons softened butter. Reserve 1 tablespoon butter for topping.

In a lidded container (snap-tight container, jelly jar, etc.), combine milk powder, cornstarch, and water. Shake to combine, whisking with fork if necessary to break up clumps. Set aside.

In a small bowl, whisk together cornmeals, flour, baking powder, and salt. Set aside.

In a large bowl, cream sugar and remaining butter. In alternating batches, slowly add cornstarch/milk slurry and dry ingredients. Mix until just combined – batter will be loose.

Pour into prepared pan and bake for 25 minutes or until edges are brown and skewer inserted in center comes out clean. Rub top of bread with reserved butter immediately after removing from oven.

Cool for 10-15 minutes before cutting and serving. Serves 10-12.

Edited 1/9/10 to remove a typographical error that included 6 tablespoons of, well, nothing. – Dani

This is a guest chef post from Kate of Om Shanti Handcrafts; you can find her original post of this recipe, along with adorable pictures of her cats, at her blog. She also makes spectacular lip balms, bath salts, jewelry, and other pretty and/or pleasantly-scented things – I encourage you to visit her Etsy shop (her tangerine vanilla lip balm is to die for!)

Many thanks to Alys for the original recipe and to Kate for her moderations, and for allowing me to post this here. This is an excellent example of how recipes evolve as they pass from person to person. Kate’s comments are in italics below.

Alys’s Tomato Bread Soup

• 1 lb. Italian sausage links (I’ve also used loose sausage just fine)
• 1 onion, chopped
• 5 or 6 cloves garlic, sliced or minced (though it’s hard to have too much)
• 2 tbsp olive oil
• 2 tbsp basil
• 2 tbsp parsley
• 1 tbsp rosemary
• other herbs as desired (oregano, marjoram, thyme, savory…)
• 1 6oz can tomato paste
• 2 or 3 14-1/2 oz cans diced tomatoes (or cut up fresh if you’ve got em)
• 1 48 oz can chicken broth (or from scratch — easy and AWESOME)
• 1 tbsp dry sherry or wine
• 1/2 tsp salt or bouillion (I use this only if I’m using my own chicken broth — otherwise there’s already plenty of salt)
• dash pepper
• 1 loaf bread (a good, sturdy loaf of Italian or French — bread with some heft!) (I’ve used Philly soft pretzels with awesome results)
• shredded parmesan cheese

Note that all measurements are approximate, and should be adjusted to taste.

Cook sausages at least halfway done, allow to cool enough to handle, and slice.

Meanwhile, sauté onions in olive oil for a couple minutes, add garlic and sauté a little longer, until garlic is done.

Before garlic turns brown, stir in herbs and tomato paste. Add diced tomatoes, sliced sausages, broth, and wine. Add salt and pepper to taste. Bring to a boil, and simmer until the sausage is done through.

While soup simmers, tear or cut the bread into crouton-sized pieces.

Place a handful of bread into each bowl, ladle soup over, and garnish with parmesan. Add a drizzle of good, fruity olive oil and/ or freshly ground pepper if you like.

Easy as pie (easier, actually) and healthier than store-bought, toaster pastries are a fun breakfast surprise. They also make an excellent midnight snack, which is how I found myself making them late one night. Of course, when making pastries at an odd hour of the night, one should be careful to properly crimp the edges. I must say, though, that the browned jelly goo slid nicely off the pan and made a delightful treat.

Toaster Pastries

Ingredients:

• 1 recipe butter-crust pie dough*
• Jams and other fillings, to taste

Make your pie dough according to your preferred recipe and allow it to chill for one hour. Divide into 8 parts and roll each into a square (for rectangular pastries) or circle (for half-moon shaped pastries) approximately 3/8″ thick. Spread filling on one half of the dough, leaving a 3/4″ margin on 3 sides. Lightly dampen margins with water and fold empty side over to seal. Transfer to lined or greased baking sheet and crimp edges with floured fork tines. Dock the top of the pastry to allow steam to escape. If desired, coat lightly with egg wash and sprinkle with sugar.

To par-bake for later toasting: bake in a 350-degree oven for 8-10 minutes. Cool on wire rack. Freeze.

For a soft crust: bake as-is in a 350-degree oven for 12-15 minutes. Serve hot or cool on wire rack.

For a crisp, browned pastry: chill crimped, docked dough on sheet pans in freezer for 20 minutes or in refrigerator for one hour. transfer directly from freezer/fridge to a 425-degree oven and bake for 8-10 minutes. Serve hot or cool on wire rack.

Filling suggestions: strawberry or blueberry jam, apple butter, peanut butter mashed with a bit of cocoa powder, Nutella, lemon curd, well-drained ricotta cheese and sun-dried tomato paste, b’stilla filling, the goo portion of a favorite strudel, and anything else you can imagine might do well with a butter crust – sweet or savory.

Icing: if you’d like to ice your, er, toaster tarts, combine four parts confectioner’s sugar to 1 part water, milk, or juice and smear on top after baking.

*Might I suggest this one? Substitute an equal amount of butter for half of the shortening/lard.

Freshly made pita, warm from the oven, is a great pleasure. It feels somehow decadent, especially when served with home-made hummus, but pita, like so many other flatbreads, is easy to make.

Home-Baked Pita Bread

Ingredients:

• 1 1/3 cups warm water
• 1 tablespoon honey or 2 teaspoons agave nectar
• 2 teaspoons yeast
• 3-4 cups flour*
• 2 tablespoons salt
• 3 tablespoons olive oil

Dissolve the honey or agave in the warm water and stir in the yeast. Set aside to proof for 10 minutes. In a large bowl, sift or whisk together the salt and 3 cups of the flour. Add the yeast mixture and the oil. Mix with your hands or a sturdy wooden spoon, adding additional flour as necessary, until the mixture forms a ball. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes or until the dough is smooth and elastic. Lightly oil a spot on your work surface and place the dough there. Cover with a lightly dampened towel and a large inverted bowl, and allow to rise until doubled (about 1 hour).

Punch down the dough and divide into eight equal pieces with a bench scraper or sharp kitchen knife. Form into balls, cover with the damp towel, and allow to rest for another 20-30 minutes. Place a baking stone, sheet pan, or inverted cookie sheet onto the center rack of your oven and preheat to 450° F.

When the oven is hot, begin rolling your pita to a scant 1/4″ thickness. Place each in the oven immediately after rolling and bake for 2-5 minutes (2 minutes for soft, chewy bread; 5 minutes for crispy bread resembling pita chips). The bread will puff as it bakes and deflate slightly when it cools.

Serve warm or room-temperature with hummus, tuna salad, or your favorite spread or dip. Makes 8 pockets.

*I find that a 50/50 mixture of wheat and white (all-purpose) flour works best, but have had good results with all-white flour.

Chef’s Tip: Kneading is a great workout for arms, shoulders, and core (helps you work off the bread in advance!) Not in the kneading know? There are as many kneading styles as there are bread recipes out there. Search your favorite “how-to” or video site for ideas, or check out this guy; I chose this video because his style is fairly similar to mine.

These creamy, dense scones are one of my favorite breakfast indulgences, and they’re easy enough to make on a sleepy Sunday morning before coffee.  They’re also excellent with tea as a late-afternoon snack.  You should be able to find currants in your local grocery store next to the raisins or with the dried fruits and nuts.

Currant Cream Scones

Ingredients:

• 1/2 cup plus 2 tablespoons heavy cream, divided
• 1 large egg
• 1 teaspoon vanilla
• 3 tablespoons sugar
• heavy pinch salt
• 2 1/4 cups flour
• 1 tablespoons baking powder
• 1/2 teaspoon baking soda
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup dried currants

Preheat oven to 400° F.

In a small bowl, whisk together the cream (1/2 cup), egg, vanilla, and sugar.  Set aside.  Place the flour, salt, baking powder, and baking soda in a large bowl and whisk to combine.  Cut in the butter with a fork, two butter knives, or cool fingers, and continue until the mixture is coarse but uniform.  Add the wet ingredients and the currants, and mix gently until the dough comes together.

Turn the dough out onto a floured surface and knead gently for 45-60 seconds.  Divide into 12 equal pieces and shape each into a small round.  Place rounds on an un-greased baking sheet and brush with reserved cream.  Bake 15 to 18 minutes, or until golden brown.  Serve warm.

Makes 1 dozen small scones.

Everyone needs a super-simple snack recipe in their files, whether it’s for an impromptu get-together, an evening of board games with friends, or a championship game; this is mine. In the mood for something different? After marinating, pulse the entire mixture in a food processor until smooth, and serve with firm crackers for an amazing cheese spread.

Marinated Party Cheese

Ingredients:

• 12 ounces soft cheese (I prefer Montrachet-style goat cheese, but fresh mozzarella works just as well)
• 1 cup sun-dried tomatoes (drained, if oil-packed)
• 1 cup black olives
• 5 tablespoons extra virgin olive oil
• 3 tablespoons minced garlic
• 1/4 cup fresh basil chiffonade
• 2 tablespoons fresh rosemary, chopped

Roughly chop cheese, tomatoes, and olives. Gently toss all ingredients in a large bowl until well-combined. Cover and marinate in refrigerator at least 1 hour, but preferably overnight. Serve with your favorite bread or crackers.

Serves 10.

Looking for more easy party food? This recipe, and others like it, will appear in the Game Night Party Event hosted by Fun and Food.

This is what fruitcake aspires to be – moist, fruity, and flavorful, without a hint of gummy, odd-colored candied bits. I love experimenting with different teas in this recipe – Earl Grey for a hint of bergamot, chai for extra spice, and herbal lemon teas have all been successes for me (although not all at once!)

When Mer tried this bread, she thought it tasted like something that the British Colonialists would enjoy when doing business in Colonial India: from that point on, we’ve called this our “Imperial bread”.

Dried currants can be found in the grocery store with the raisins and other dried fruits, and they’re a great pantry staple – I like them in place of raisins in oatmeal and other hot cereal.

Tea and Currant Breakfast Bread

Ingredients:

• 1 cup packed brown sugar (dark or light)
• 1 1/2 cups strongly brewed tea of your choice (chai or other spiced teas work well)
• 3/4 cup dried currants
• 2/3 cup raisins
• 2 teaspoons brandy or rum
• 2 tablespoons melted butter
• 1 egg, lightly beaten
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 teaspoons grated lemon zest
• 2 tablespoons grated orange zest
• 1/2 teaspoon ground cinnamon
• heavy pinch salt
• 1/2 teaspoon freshly ground nutmeg

Preheat oven to 350 degrees and grease and line two loaf pans. In a medium bowl, whisk brown sugar and hot tea until sugar is dissolved. Stir in currants, raisins, and rum, and allow to set for 2 hours or until fruits are plump and mixture hass cooled. Add butter and egg, mixing well. Set aside.

Combine remaining ingredients in a large bowl and whisk well to combine. Pour wet mixture into dry and stir until just incorporated. Divide evenly between prepared pans and bake for 50 minutes or until a cake tester comes out clean. Cool completely before cutting.

Serves 12-16.

Pear-Hazelnut Breakfast Bread

Ingredients:

• 2 ounces toasted shelled hazelnuts, chopped
• 2 ripe pears, peeled, chopped, and pureed to applesauce consistency
• 3/4 cup sugar
• 3 tablespoons melted butter
• zest of one lemon, grated
• 1/2 teaspoon vanilla extract
• 2 egg whites plus 1 egg yolk, lightly beaten
• 1 cup white flour
• 1 cup whole wheat flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Preheat oven to 350 degrees and grease and flour a standard loaf pan.

In a large bowl, stir together pear puree, sugar, eggs, vanilla, and lemon zest. Set aside. In a separate bowl, whisk together dry ingredients, including nuts. Add dry ingredients to wet and stir until just combined.

Bake for 60-75 minutes or until top is lightly brown and wooden skewer inserted in center comes out clean. Serve warm or room temperature.

Serves 10-12.

Zucchini is in such abundance at the end of summers that it even has its own holiday. My favorite zucchini preparation comes in the winter, however, in the form of this bread. Moist, delicious, and not cloyingly sweet, it’s a healthy treat that makes an excellent hostess gift. (It freezes well, too!)

It’s difficult to find fresh cranberries outside of the Thanksgiving season, so I try to buy extra and freeze it for year-round use. Sweetened dried cranberries can be rehydrated in boiling water and used, but the finished loaf will be much sweeter and lose much of the crisp flavor provided by the fresh berries.

Zucchini Cranberry Bread

Ingredients:

• 2 medium zucchini, shredded
• 2 1/2 cups sugar
• 2/3 cup melted butter
• 1/4 cup whole milk
• 4 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 teaspoons grated orange rind
• 3 cups whole wheat flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup fresh cranberries, chopped

Preheat oven to 350 degrees. Grease 6 mini loaf pans or line with parchment paper (or use silicone pans). Beat the zucchini, sugar, butter, milk, eggs, vanilla, and orange rind in a large bowl until well-combined. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir dry ingredients into wet and fold in the cranberries. Pour into pans and bake about 1 hour, or until cakes are very moist, but skewer inserted in center comes out clean. Cool before serving.

Makes 6 mini-loaves.