My new kitchen has a lot of counter space and even more cupboard space, so I have been able to use my bread machine again. I have not bought a loaf of bread since November! The first loaf or two was a little flat (heavy), but I’ve gotten the hang of it again and I am now enjoying some delicious home made mostly whole wheat bread. And the last two loaves I have added a bit of ground flaxseed in it. Yummy!
Last week I made some veggie & meat pockets for Bill to take to work in his lunch pail, using homemade bread dough and cooked up onions, cabbage and ground beef. (I found the recipe at the Nourishing Gourmet website.) It is pretty good warmed up in the microwave or even eaten cold. Yesterday I made some more for this week and with the bit of bread dough I had left over, I attempted pita pockets. I took two hunks of the dough (about 1/6 each of a 1 # bread dough batch), rolled them out very flat and round, and then baked them at 350 for about 15 – 20 minutes. I wasn’t sure if they would actually make a stuffable pita pocket, but they did!
This morning I cut one in half and the inside was nice and open, perfect for my morning scrambled egg and cheese. I wish I had known years ago how easy pita bread was to make!