Soft whole wheat round breads with a pocket inside! Yield: 

8 whole pita pockets (or 16 halves) Ingredients: 

1 1/4 cup warm water (110-115 degrees)
1 tablespoon oil
1 teaspoon salt
2 teaspoons sugar
2 3/4 cups whole wheat flour
1/3 cup gluten*
1 1/2 teaspoons dry yeast Instructions: 

1. In a large bowl, combine first 4 ingredients. Add the gluten and 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.)

Alternately, if you have a bread machine, you can put the ingredients in the pan in the order listed and use the dough cycle. Skip to step 3 if using your bread machine! 🙂

2. Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost double (about an hour). I like to turn my oven on for a minute or two, then turn it off, and let the dough rise in there, since our house is cool.

3. Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 8 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6- or 7-inch circle.

4. As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy. (The rounds will still be thin though! :D)

5. Preheat oven to 500 degrees. Place 2 rounds, side-by-side, onto a wire rack, such as is used for cooling things. Place rack in the middle of the oven. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable.)

6. Remove rack from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they’re baked. Allow breads to completely cool.

7. Cut pita breads in half, or split the top edge, and fill as desired. 🙂

8. Store pitas in a plastic zipper bag in the fridge for a few days, or place in the freezer for longer storage. To re-warm pitas, wrap them in a damp towel and then wrap in foil. Place in a warm (200-250 degree) oven for about 20 minutes.

This recipe is from Tammy’s Recipes.

Chunks of challah tossed with egg and milk, topped with fruit and a crumb topping before being baked Yield: 

16 servings Ingredients: 

1/2 of a large loaf of challah, torn into large chunks (about one square inch) — this should make about 12 cups of torn chunks and should fill your 9×13-inch baking dish about 3/4 full.
5 eggs
3 tablespoons sugar
2 teaspoons vanilla
3 cups milk

3 cups of fresh or frozen berries, cut into bite-sized pieces (We have used cranberries and strawberries so far, and I’m sure blueberries would work, also.)

Crumb topping ingredients:

3/4 cup flour
1/2 cup brown sugar
3/4 cup quick oats
1 teaspoon cinnamon
1/2 cup (1 stick) butter, softened Instructions: 

1. Grease a 9×13-inch baking dish. Place torn challah in a layer in the baking dish. (Dish should be at least 3/4 full.)

2. In a medium-sized mixing bowl, lightly beat the eggs, sugar and vanilla. Add the milk and mix. Pour over the bread. Cover dish and refrigerate overnight.

3. Combine crumb topping ingredients in a bowl and cut together until a coarse crumb mixture forms. Cover (or put into a ziplock bag or container) and refrigerate or save until the morning. I also make sure the fruit is all ready for the morning, by chopping if needed.

4. In the morning, stir the bread mixture in the baking dish, and smooth out into a layer in the bottom again. Sprinkle fruit over the top and then sprinkle the crumb topping over the fruit.

5. Bake at 375 degrees (350 degrees if using a glass baking dish) for about 55-60 minutes, until the center is set. If you pulled the dish out of the fridge right before you bake it, then put the dish in the oven before you turn on the oven. If the dish has been out at room temperature for 30+ minutes you can pre-heat the oven if you wish. 🙂

6. Serve hot and enjoy! 🙂 We also like the leftovers, cold. 🙂

This recipe is from Tammy’s Recipes.

Ingredients: 

1 cup warm water (110-115 degrees F)
1 tablespoon sugar
1 teaspoon salt
2 3/4 cups all-purpose flour
2 teaspoons dry yeast
1 egg yolk
1 tablespoon water
Instructions: 

1. In mixing bowl, combine water, sugar, and salt.

2. Add flour and yeast (start with 2 cups of the flour). Stir and
then knead to make a smooth, slightly sticky dough. Knead for about 5
minutes. Cover and let rest for 10 minutes

3. Grease the outsides of eight 6-ounce glass custard cups (oven-safe). Place cups upside down on ungreased cookie sheets.

4. Divide dough into 8 equal pieces. Pat or roll each piece into a
5-6 inch circle, on a lightly floured surface (or oil your hands and
just form the dough in your hands). Shape dough over the outsides of the
greased cups. Allow dough to touch cookie sheet, but not to curl under
the edges of the cups.

5. Cover and let rise in a warm place for 20 minutes or until slightly puffy.

6. Pre-heat oven to 375 degrees F. Mix egg yolk and water; brush
gently over the bread bowls. Bake for 18-22 minutes, until bread is done
and bowls are golden brown. Remove from oven and immediately, carefully
remove bread from bowls. (I used oven mitts, since bowls and bread are
very hot.)

7. Cool bread bowls upright on wire rack. Serve with chili or soup of your choice! 🙂

Cheesy flour tortillas with a flavorful hot pepper bite!
Yield: 

Eight 10-inch tortillas
Ingredients: 

2-3 tablespoons sliced canned jalapeno peppers
1/2 cup water
2 tablespoons oil
4 ounces finely shredded extra sharp cheddar cheese
1/2 teaspoon salt
2 cups flour
Instructions: 

1. Whirl jalapenos and water in a blender until peppers are minced.

2. In a mixing bowl, combine peppers, water, oil, cheese, and salt.
Stir to mix. Add 1 1/2 cups of the flour and stir with a spoon until a
thick batter forms. Add the rest of the flour and stir to form a soft
dough.

3. Add additional flour if needed, to allow you to knead dough with your hands. Knead for about 5 minutes, until smooth.

4. Separate dough into 8 equal portions, and form each into a ball. Let rest 5-10 minutes, covered.

5. Heat a griddle or large frying pan over meduim heat. Roll each
ball of dough into a thin circle (approximately 10 inches in diameter).

6. Fry tortillas on ungreased griddle for 1-2 minutes on each side,
until brown spots appear and tortilla is very hot (but not hard or
crispy!).

7. As you are cooking the tortillas, place the finished ones on a plate and cover with a towel. Don’t over-cook, or the tortillas will be crunchy! When tortillas are cool, they can be stored in a ziplock bag. Or, better yet — enjoy them while still hot!:)

This recipe is from Tammy’s Recipes.

A soft and spongy lemon poppy seed muffins with the perfect balance of sweet and tart!
Yield: 

12 muffins
Ingredients: 

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds
1 egg
1/2 cup + 2 tablespoons sugar
2 tablespoons lemon zest (the zest from ~two large lemons)
1/4 cup melted butter
1 1/4 cups kefir (or buttermilk)
Instructions: 

1. In a large mixing bowl, whisk together the dry ingredients.

2. In a smaller bowl, combine egg, sugar, andlemon zest, stirring well. Add butter and kefir (or buttermilk) and stir.

3. Add the wet mixture to the dry ingredients, and stir just until moistened. Do not over mix. The batter will be fairly thick.

4. Preheat oven to 350ºF. Divide batter evenly into 12 paper-lined
or greased muffin cups. Bake muffins on rack in the middle of the oven
for 20-25 minutes, until muffins test done. (Ours are usually done in
17-19 minutes; over-cooking seems to make them unnecessarily dry.)

5. Allow muffins to cool in pan for about 5 minutes, then remove to a wire rack to finish cooling.

A flavorful rye bread for sandwiches or serving alongside soup!
Yield: 

1 loaf
Ingredients: 

1 1/4 cups warm water
1 tablespoon oil
1 tablespoon honey
1 1/4 teaspoons salt
2 tablespoons brown sugar
1/8 teaspoon ground ginger
pinch of citric acid or 2 tablespoons orange juice, optional
2 tablespoons caraway seeds
2 teaspoons granulated lecithin*, optional
1.5 to 2.5 cups rye flour**
1/2 to 1.5 cups wheat flour (bread flour or all-purpose flour)** (about 3 cups total of wheat + rye flour)
2-6 tablespoons vital wheat gluten/gluten flour**, optional
1 tablespoon instant active dry yeast
Instructions: 

1.
If using a bread machine, add ingredients in order listed and begin the
dough cycle. When dough cycle is complete, go to step 2.

If mixing dough by hand, combine first 9 ingredients in a large mixing bowl and stir.

Decide on the flour ratio you wish to use and add the rye flour, gluten flour, yeast, and part of the wheat flour.

Stir until mixture is thick; start kneading and add enough of the
remaining all-purpose flour to make a smooth dough. Knead for 10-15
minutes, until dough is elastic.

Cover and let rise in a warm place until doubled in size (about an
hour). I usually turn the oven on warm for a minute or two, turn it off,
and set the dough in there to rise.

2.Grease a baking pan: you can use a regular loaf pan, a round pan
(8-9″ diameter), or a baking sheet. Gently deflate dough. Form dough to
fit your pan: make a loaf for a loaf pan, a round “patty” for a round
cake pan, or a longer “log” for a baking sheet.

3. Gently grease the top of the loaf of dough, cover, and let rise in
a warm place until almost doubled in size, about 30-45 minutes.

4. Pre-heat oven to 375 degrees. Bake loaf for 30 minutes. (Slightly
longer for a round loaf; slightly less for a longer thinner loaf.) If
loaf is browning too quickly, cover loosely with foil after about 20-25
minutes of baking.

5. Remove hot loaf from pan and cover with a clean towel until cool. Slice and enjoy!

Bread can be frozen in a Ziplock bag and thawed later (thaw on counter in unopened bag).

Here is a plate with my regular 100% whole wheat bread (left) made with hard white wheat flour, and slices of this rye recipe (right) made with 2.5 cups rye flour and 1/2 cup whole wheat bread flour per loaf. Additional Notes: 

*Optional, but does make a better texture and softness.

**If you want a stronger rye flavor, use 2.5 cups of rye flour and
1/2 cup wheat flour. Be sure to add the 6 tablespoons of gluten flour if
you use that much rye flour, though! You should end up using about 3
cups total flour (wheat + rye).

For a lighter rye bread, use 1.5 cups of rye flour and 1.5 cups of all-purpose or bread flour. Adding 2 tablespoons of gluten will make the dough more elastic and more like a sandwich bread.

This recipe is from Tammy’s Recipes.

A soft, flavorful flat bread, cooked on the stove top or grill
Yield: 

8 six-inch flatbreads
Ingredients: 

2 1/4 teaspoons (1 package) dry yeast
1 cup warm water
1 tablespoon olive oil
2 teaspoons sugar
1/4 cup plain yogurt
1 1/2 teaspoons salt
1/2 cup whole wheat flour, sieved before measuring to remove coarse flakes of bran
2 cups bread flour, plus additional as needed
Instructions: 

1.
Sprinkle yeast over warm water in a medium mixing bowl.  Add oil,
sugar, and yogurt and mix with a wooden spoon until well combined. Add
salt, sieved whole wheat flour, and bread flour, and mix until flour is
incorporated. Turn dough out of mixing bowl onto a very lightly floured
surface and knead until smooth and elastic, 12 to 15 minutes, adding
just enough flour until dough is not sticky but very soft. Allow dough
to rise in warm place until doubled, 30 to 45 minutes.

2. On a lightly floured work surface, cut dough into eight equal
portions. Shape each portion into a ball and let rest for 10 minutes.
Roll each ball into a 4-inch circle and let rest for 10 minutes before
rolling into a 6-inch circle.

3. Five to ten minutes before cooking flatbreads, heat a large, heavy
skillet (preferably cast iron) over medium-high heat until hot. 
Working one at a time, lift dough circles and gently stretch about one
inch larger and place in skillet. Cook until small bubbles appear on
surface of dough, about 30 seconds. Flip bread and cook until bottom is
speckled and deep golden brown in spots, about 2 minutes. Flip bread
again; cook until bottom is speckled and deep golden brown in spots, 1
to 2 minutes longer.

4. Wrap breads to a clean kitchen towel and serve warm. Or wrap
tightly in foil and store at room temperature up to 2 days; reheat in
300-degree oven until warm, about 15 minutes.

Additional Notes: 

This
recipe was submitted to me from a reader, Audrey W. The recipe text is
completely hers; the photos are property of TammysRecipes.com.

Audrey’s notes:

This recipe is originally from Cook’s Illustrated–one of my favorite
cooking magazines. They go for the best-of-the-best, so their recipes
can tend to be a bit more involved and time-consuming. I love reading
about their testing, though, and what worked and what didn’t and why.
And their recipes are really good. 🙂

Variation: Baked Puffed Flatbread

Follow steps 1 and 2 of Flatbread recipe to make and shape dough.
About 30 minutes prior to cooking, heat a pizza stone on the lowest oven
rack to 500 degrees. Bake dough rounds on preheated stone until bread
is puffed and golden brown on bottom, 5 to 6 minutes. Transfer breads to
clean kitchen towel and serve warm or at room temperature.

More recipe notes from Audrey:

Make sure you let the pieces of dough rest after forming them into
balls and again after rolling them into 4-inch circles; otherwise, they
will shrink back and not hold their shape. Only one flatbread will fit
in a skillet, so speed up the cooking process by using two skillets.

Alternatively, you can give the breads an appealing smoky essence by
brushing them lightly with oil and cooking them on the grill, over
medium fire, following the same cooking times and techniques.

This is a pretty soft dough, so don’t be tempted to add too much
flour. I have grilled them, as I mentioned above. I like the “outdoors”
feeling of that, (my bread could cook right along with my meat!) and it
kept my kitchen from heating up in the summer. In the baked variation,
they are supposed to puff up and have a pocket like a pita, but I have
never tried this.

Making the dough in a food processor:

In the workbowl of a food processor fitted with the stainless steel
blade, sprinkle yeast over warm water. Add oil, sugar, and yogurt and
pulse to mix, about four 1-second bursts. Add salt, sieved whole wheat
flour, and brea flour; process until smooth, about 15 seconds, scraping
down sides of bowl as necessary. Process dough (adding more flour as
necessary until dough just pulls completely away from sides of bowl)
until soft and satiny, about 30 seconds. Allow dough to rise in a warm
place until doubled, 30 to 45 minutes.

Note from Tammy: I made this dough in my bread machine on the dough cycle. You can refer to your machine’s instruction manual; for mine, I just added all ingredients starting with the wet ingredients, then the dry ingredients, and ending with the yeast on top.

This recipe is from Tammy’s Recipes.

A delicious lightly sweet, slightly salty homemade unleavened bread (see additional notes for instructions on making homemade matza pizza!)
Yield: 

6 cookie sheets full
Ingredients: 

1/4 cup oil
1/4 cup honey
2 teaspoons salt
3 eggs
1 1/2 cups water
6 to 6 1/2 cups bread flour or all-purpose flour
Instructions: 

1.
In a large mixing bowl*, combine the oil, honey, salt, eggs, and water.
Stir until well-mixed. Stir in about 4 cups of the flour, then add more
flour as needed and knead into a fairly stiff dough.

2. Divide dough into 3 pieces. On a lightly floured surface, roll
each piece into a large rectangle. You can make your matza as thin or as
thick as you wish; we like ours rolled fairly thin (not thicker than
pie crust, for example).

3. Cut rolled dough into squares. (I use a pizza cutter for this.)
Place squares onto lightly greased baking sheets. Prick with a fork.
Sprinkle with salt if desired.

4. Bake in a preheated 375-degree oven. For thin matza, bake 10-11
minutes. For medium matza, 13-14 minutes. For thick matza, bake 15-20
minutes or until done. Matza should be very lightly browned on top.
Over-baked matzah will be hard and not very good, so be careful to not
bake too long!

5. Removed baked matzah from baking sheet and place on wire rack to
cool, covered with a clean towel. Store in an airtight container or bag.

Matzah is delicious fresh and hot! Matzah can also be frozen for later. Wrap/seal tightly before freezing.

Additional Notes: 

*
If you have a bread machine, you can use the dough cycle for this step.
Just place ingredients in machine in order listed and allow it to knead
until a smooth dough has formed. Remove dough from machine (before
“rising time” has started) and proceed with step 2.

A Kitchen Aid mixer with a dough hook can also be used for step 1 in this recipe.

Making unleavened pizza:

This matza makes a delicious unleavened pizza crust! To use this recipe for pizza, prepare dough as instructed above.

Roll out into very thin circles and pre-bake on a lightly-greased baking sheet for about 7-8 minutes at 375 degrees.

Remove from oven, add desired toppings, and bake for an additional 10
minutes. If toppings aren’t browned enough after 10 minutes, place
pizza on top rack of oven and turn setting to BROIL. Broil for a minute
or two, until top is browned.

Enjoy!

A light unleavened dinner roll for Passover, with the fragrant aromas of thyme, rosemary, parsley, and chives!
Yield: 

12 rolls
Ingredients: 

1 1/4 cups water
1/3 cup oil
1 tablespoon sugar
1 teaspoon kosher salt
2 cups matzo meal
4 large eggs
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary*
Instructions: 

1.
Combine first four ingredients in a medim-size saucepan and bring to a
boil over medium-high heat. Reduce heat to low and stir in matzo meal,
stirring well until mixture pulls away from sides of the pan (about 30
seconds).

2. Remove from heat and place dough in a large mixing bowl (use a
stand mixer if available). Cool slightly and then add eggs and herbs,
beating on LOW until well-combined and a stiff dough forms.

3. With moistened fingers, shape about 1/4 cup of dough into balls and place on a greased 11×15-inch baking sheet.

4. Bake rolls in preheated 375-degree oven for 55 minutes or until
done. Be sure to fully cook the rolls, as the outside will be crunchy
before the middle is completely done.

Cool on wire rack.

This recipe is from Tammy’s Recipes.

Soft and delicious homemade whole wheat flour tortillas, perfect for fajitas or soft tacos! Yield: 

Fluffy homemade whole wheat buns with sesame seeds on top (can be made with white flour also)
Yield: 

12 buns
Ingredients: 

1/2 cup warm water
1 cup buttermilk, warmed*
2 teaspoons salt
1 egg
1 tablespoon oil or butter
1 tablespoon honey
1/4 cup dough conditioner**, optional
3 3/4 to 4 1/4 cups whole wheat bread flour
1 tablespoon dry yeast

Egg wash ingredients:

1 egg white
1 teaspoon water
Sesame seeds, for sprinkling
Instructions: 

1. Combine water, buttermilk, honey, salt, egg, and oil in large mixing bowl. Stir to mix.

2. Add the dough conditioner, 3 cups of the flour and the tablespoon
of yeast to bowl and mix. Continue mixing and add more flour as needed,
until a thick dough starts to form. Knead with clean hands, adding more
flour as needed until dough is smooth (should take about 4 1/4 cups of
whole wheat flour).

3. Place dough in a large bowl with a little oil in the bottom; turn
dough to grease all sides. Cover the dough with a clean towel and let
rest for 20 minutes, OR, let rise in a warm place until doubled and then
gently deflate.

***See additional notes for making this even easier using a stand mixer or bread machine!

4. Grease a 10×15-inch baking sheet. On a lightly-floured surface,
divide dough into 12 equal pieces. Form each piece into a flat 3-inch
circle/disc. Place evenly on baking sheet. Lightly grease tops. Cover
and allow to rise in a warm place until nearly doubled.

5. Perheat oven to 400 degrees. Lightly beat the egg white with 1
teaspoon of water. Gently brush tops of buns with the beaten egg white
mixture and sprinkle with sesame seeds if desired.

6. Bake for 15-20 minutes, until done. Check after 12-14 minutes; if
tops are getting too browned, lay a sheet of foil lightly on top to
prevent excess browning.

7. Remove buns from baking sheet and allow to cool on a wire rack, covered with a clean cloth. You can slice the buns after they’ve cooled slightly, or, allow to cool completely before slicing. Serve warm or cold with your favorite sandwich fillings! 🙂

This recipe is from Tammy’s Recipes.