Ingredients :
1/2 envelope (1 tsp.) active dry yeast
1 tsp. sugar
2 tbsp. milk
5 c. flour
4 tbsp. butter at room temperature
2 eggs, lightly beaten
1 tsp. salt
Topping:
2 tbsp. olive oil
1 onion, chopped

We admit—we like to impress people. It’s fun to see peoples’ faces when they see these pitas: “How did they do that?”

Make these for a Saturday afternoon get-together. Your friends will have no clue how you made these puffy little bread pockets.

This recipe will help you learn about blends. Besides, calzones are so good and so much fun to build and explore that we had to make sure that you knew how to build them. Think of them as a pizza in a shell or “hot pockets”. But since the crust is the showcase, not the toppings as in a pizza, it’s important that you have a really good crust. This recipe will help you get that very good crust and the flour blends will help.

We love dark rye bread though we usually make it without the caraway seeds. This deli-style rye is one of our favorite sandwich breads.

Rye flour does not have the proteins required to make gluten and rye recipes must rely on wheat gluten. You can go up to 50% rye in a recipe by adding wheat gluten but we like to keep the rye percentage less than that. This recipe has only 36% rye and with extra gluten added, can make a light, open bread. It can be made either in loaf pans or freestanding.