Need a good bread to go with lamb

[slknight]

We're having our supper club dinner tomorrow night and I said I'd bring bread. We're having lamb, couscous, veggies, etc. I'm at a loss for what kind of bread to make. I'm thinking maybe a crusty white bread or a focaccia. Any one have any ideas? I'd prefer to do it in the bread machine, but that's not entirely necessary.

[Gail]

That meal is tailor-made for pita!

If you're not into that, something like an Italian-type goes well with that, too.

[Anne]

I second Gail's comment about pita. Looks like it would fit right in. Are your recipies more tailored for Greek or north African or somewhere inbetween?

[Laura Wick]

Dear slknight: For a bread to go with lamb, I'd suggest a potato bread with rosemary added. I sometimes add some fresh rosemary (about 1 Tbsp fresh, or a little less. No need to mince, the bread machine will do it for you!) If using from a jar, about 1 tsp. If you want a recipe, please let me know here or by e mail.
Have a great time at your supper club!

Originally posted by slknight:
We're having our supper club dinner tomorrow night and I said I'd bring bread. We're having lamb, couscous, veggies, etc. I'm at a loss for what kind of bread to make. I'm thinking maybe a crusty white bread or a focaccia. Any one have any ideas? I'd prefer to do it in the bread machine, but that's not entirely necessary.

[slknight]

Laura-If it's not too much trouble, could you post that potato bread recipe?

Also, anyone have any pita bread recipes?

Thanks in advance!

[Gail]

Yet another one:

PITA BREAD
(Khubz 'Arabee)

Makes about 2 dozen loaves

1 oz (2 cakes) fresh yeast or 1/2 oz (2 packages) dried yeast
3 cups warm water
1 teaspoon sugar
8 cups flour (white, whole wheat, or a half and half mixture of both)
2 teaspoons salt
1 tablespoon oil

Dissolve the yeast and sugar in 1 cup of the warm water; then set aside for about five minutes.
Mix flour, salt, and oil in a large bowl, and add the yeast mixture; add remaining warm water and mix well. Knead for at least ten minutes until smooth and elastic; then place in a warm and oiled bowl, turning dough over to coat surface with oil. Cover bowl with a dry cloth and set in a warm place, allowing dough to rise until double in volume (about 2 to 3 hours.)
Punch dough down, then knead for about 2 minutes. Form into smooth balls the size of small oranges, rolling them gently between your hands. Place balls on a dry cloth in a warm place; then cover with another cloth and let rise for about 30 minutes.
Preheat oven to 500ºF. On a lightly floured board, roll out balls into circles about 1/4 inch thick. Bake the loaves 5-8 minutes on a preheated baking sheet with the oven rack at the center notch.

Note: The bread will puff up like a balloon while baking and will collapse when cooled. Loaves may be eaten immediately, or frozen for long-term storage. For short-term storage the loaves should be sealed in plastic wrap or a plastic bag. The loaves may be quickly warmed in the oven.

(From: From the Lands of Figs and Olives)

Whatever you end up making, enjoy!

[Laura Wick]

slknight, here are 2 potato bread recipes:

This is from Fleischman's Yeast Co.:
for 1 1/2 lb bread machine:

1 cup plus 2 tablespoons milk
2 tablespoons olive oil
1/2 cup instant potato flakes
1 tablespoon sugar
1 tsp dried rosemary OR
1-1 1/2 tablespoons fresh rosemary, not minced
1 tsp salt
3 cups bread flour
1 1/2 tsp bread machine yeast

Measure all ingredients into bread machine pan in order suggested by the manufacturer. Set bread machine on basic, white setting with light crust color.

If you want to use real potatoes instead of flakes:
Irish Potato Bread from Bread Machine Magic by Linda Rehbert & Lois Conway
5/8 cup milk--(1/8 cup = 2 tablespoons)
1/4 cup potato water
3 cups all purpose flour
1/3 cup plain mashed potato, at room temperature
1 tsp dried OR 1 to 1 1/2 Tbsp fresh rosemary
1 1/2 tsp salt
1 1/2 tablespoons butter
1 1/2 tablespoons sugar
1 1/2 teaspoons yeast

Place all ingredients in bread pan, select light crust setting, and start.

The recipe says to let cool 1 hour before slicing, but I never do!
Hope I've posted these in time for your dinner tonight. I live on the West Coast, and it's almost noon here.

[This message has been edited by Laura B. Wick (edited 01-19-2001).]

[slknight]

Laura-

Thanks for the recipe. Do you do the whole thing in the bread machine, or do you just set it on the dough cycle and then bake it yourself?

-Susan

[shoyski]

Slknight, I found this pita recipe from a Yahoo site but have not tried it.

Pita Bread
From: Pat Dennis pld@acsu.buffalo.edu
Date: Tue, 28 Sep 1993 09:31:49 -0400


1 package active dry yeast, or equivalent
1 1/4 cup warm water
3 cups flour
2 tsp salt

Dissolve yeast in water. Stir in flour and salt. Knead on a floured
surface until smooth (about 5 minutes). Divide into six balls and
knead each until smooth and elastic. Flatten each to 1/4" thick and
4-5 inches in diameter. Cover with a damp towel and let rise for 45
minutes. Place upside down on a cookie sheet and bake at 500 degrees
for 10-15 minutes, until light brown. These work well with whole-wheat
flour too.

[shoyski]

Slknight, I found this pita recipe from a Yahoo site but have not tried it.

Pita Bread
From: Pat Dennis pld@acsu.buffalo.edu
Date: Tue, 28 Sep 1993 09:31:49 -0400


1 package active dry yeast, or equivalent
1 1/4 cup warm water
3 cups flour
2 tsp salt

Dissolve yeast in water. Stir in flour and salt. Knead on a floured
surface until smooth (about 5 minutes). Divide into six balls and
knead each until smooth and elastic. Flatten each to 1/4" thick and
4-5 inches in diameter. Cover with a damp towel and let rise for 45
minutes. Place upside down on a cookie sheet and bake at 500 degrees
for 10-15 minutes, until light brown. These work well with whole-wheat
flour too.