Lebanese Morning Bread -- Puffless in California

 

 

The Kitchen of the Month is Elizabeth from blog from OUR kitchen.   

This month the Babes made Lebanese Morning Bread (Khobz al-Sabah), a type of pita, using three kinds of flour/grains:  AP flour, whole wheat flour, and cornmeal.  I got a 50% puff on this batch (I’ve had 100% on different pita recipes).  

 

I also attempted to decorate them with sesame seeds, but they mostly all fell off.  (I saved as many as I could for future recipes, but I definitely won’t do that again.)  The end result was just okay.  The pita were on the dry side; the ones that puffed were the most successful.

 

You can find the recipe on Elizabeth’s blog should you choose to join in.  Take a look at the other Babes’ blogs as well to see how they interpreted the recipe.

 

• Blog from OUR Kitchen – Elizabeth (Kitchen of the Month)
• Karen’s Kitchen Stories – Karen
• A Messy Kitchen – Kelly
• My Diverse Kitchen – Aparna 
• Bread Experience  - Cathy
• Thyme for Cooking - Katie
• My Kitchen in Half Cups – Tanna  
• Feeding My Enthusiasms – Elle

 

TWD/BWD: Szarlotka

 

 

This is a szarlotka. It's a kind of Polish apple pie-cake.  I've had this recipe marked ever since I bought this cookbook -- Baking with Dorie. Since I've been planning on making this recipe, I've been collecting a variety of apples, so I was happy that this recipe was chosen for September.  I also included the golden raisins in the filling, but I think dried cranberries would also be a delicious addition.  I loved the grated topping.  Some of the pastry dough is set aside and frozen, then grated over the top before baking.  

 

This is definitely a winning recipe for fall and for apple lovers. 

Stop by the Tuesdays with Dorie website to see what the other bakers chose to make for September.