Homemade Tortillas

4 cups flour
2 tsp. baking powder
1 tsp. salt
2 Tbsp. vegetable shortening (Crisco), or margarine, or lard
1 1/2 cups warm water


Preparation:

In a medium bowl, mix dry ingredients.

Add vegetable shortening. With a fork, cut through the shortening, mixing with the dry ingredients. (will be crumbly).

Add warm water, a little at a time, mixing as you go.  Your dough will be sticky.

Turn dough out onto a floured surface and knead for several minutes, until smooth.

Divide dough into 24 equal pieces. Roll into balls and allow to rest for 10 minutes.

Heat a skillet over medium-high.  Using a rolling pin, roll out your dough balls into thin, round tortilla shapes. Place the tortilla in the skillet and cook for a couple of minutes on each side, or until each side becomes a light golden brown.  Place in a warm oven or in between kitchen towels to keep warm.

If storing, allow tortillas to cool. Keep in a plastic bag or air tight container for up to a week. Or place in the freezer for up to three months.

Sourdough Bread Recipe

There are plenty of sourdough recipes out there. This one is from King Arthur brand flour:


1 cup sourdough starter
1 1/2 cups lukewarm water
2 tsp yeast
1 TBS sugar
2 1/2 teaspoons salt
5 cups All-Purpose Flour

Preparation:

Combine all of the ingredients, kneading to form a smooth dough.

Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.

Gently divide the dough in half; it'll deflate somewhat.

Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.

Spray the loaves with lukewarm water.

Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.

Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

Sourdough Starter Recipe

• 1 (.25 ounce) package active dry yeast
• 2 cups warm water
• 2 cups all-purpose flour
• 2 tsp. granulated sugar (optional)

Preparation:

In large (non-metallic bowl) mix ingredients together. Cover loosely with plastic wrap and leave in a warm place for four to eight days. This allows the dough to ferment (you can do this without the yeast as well, although you may need to let the dough ferment a little longer).

The dough is ready to use when it is bubbly and has a slight sour odor. If the dough appears pink or orange, or any other strange color, do not use it. Throw it out and start over. 

Store in a covered container in the refrigerator until you're ready to bake.

When using the starter to make sourdough bread, first divide the starter in half. Add 1 cup water and 1 cup flour to one of the halves. Mix well and leave that half out on the counter until bubbly again, then refrigerate. This is referred to as "feeding" your starter. Use the other half to make your bread. Each time you make a new loaf of bread, you'll do the same thing - divide and feed your starter.

Don't worry if a clear or light brown liquid accumulates on top of your dough. This is an alcohol that occurs with fermentation and will bake off when cooked. Just stir this back into the starter.

Plain Scones

2 cups flour
1 TBS butter
1 cup milk
1 TBS sugar
1/3 tsp salt
1/4 cup milk (to brush on the tops of the scones)

Preparation:
Preheat oven to 425ºF. Grease a cookie sheet and set aside.

If you have a sifter or a fine mesh sieve, sift dry ingredients into a bowl.  Add butter, and with fingers, crumble and mix into dry ingredients. Make a little well in the flour mixture and pour in the milk.

With a fork, stir the flour mixture and milk together until dough forms.

Turn dough out onto a floured surface. Press the dough into a round or square shape with your fingers, flattening it until it is 1 to 2 inches thick.

Cut the dough into round, square, or triangular shapes. If there's leftover dough, fold it over on itself and press it with your fingers again, flattening to no less than 1 inch thick. Cut the dough into desired shape.

Place on a grease baking sheet. Brush the tops of the scones with a little extra milk. Bake for 10-12 minutes at 425ºF.

Serve warm with butter or jam.  If there are leftovers, store in the freezer - they should stay good for up to two months.

Popovers

4 eggs (room temperature)
2 cups milk (room temperature)
2 cups flour
1 tsp. salt

Preparation:
Preheat oven to 450ºF.

Grease popover or muffin pan.

Break eggs into a bowl. Beat well. Add flour, milk, and salt. Mix until blended.

Fill muffin cups 3/4 full with batter.

Bake 30 minutes without opening the oven door.

Remove from oven and allow to cool slightly before removing from the pan.

Serve warm with butter. Good with soups or stews or served with marmalade or jam for breakfast.

Homemade Pita Bread

1 1/8 cup warm water
3 cups flour
1 tsp. salt
1 TBS. vegetable oil
1 1/2 tsp. white sugar
1 1/2 tsp. active dry yeast

Preparation:
Mix all ingredients in a large bowl. Set aside and allow to rise until dough is double in size.

Preheat oven to 500º F.

Turn dough out onto floured surface. Gently roll and stretch dough into a 12 inch rope.

Divide dough into eight pieces. Roll each into a small 6-7 inch circles.  Set aside on a lightly floured countertop. Cover dough with a towel and let it rise for 30 minutes, until slightly puffy.

Dampen two kitchen towels and set aside.

Place pita rounds on a wire wrack, pizza stone, or baking sheet and put in oven. Bake 4-5 minutes.  Remove from oven and immediately put pitas between two damp towels until soft.

Serve warm. Good with hummus or served with butter and cinnamon sugar.

Store in freezer for 1-2 months.