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Soft Wrap Bread

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Happy after Thanksgiving! :-) This is the perfect wrap bread for any turkey you might have leftover. It is easy to make, doesn’t really take long at all and come on, who doesn’t like soft fried bread! Even if you are way over Thanksgiving and have already finished off your leftovers, this soft bread is so so so good. We would pretty much wrap anything in this bread! Give it a try…….delicious!!

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Soft Wrap Bread

 

Ingredients:

 

3 to 3 1/4 cups unbleached all-purpose flour

1 1/4 cups boiling water

1/4 cup potato flour OR you can use 1/2 cup potato buds or flakes

1 1/4 teaspoons salt

2 tablespoons vegetable oil

1 teaspoon instant yeast

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Directions:

 

Place 2 cups of the flour into a bowl. Pour the boiling water over the flour, and stir till smooth. Cover the bowl and set the mixture aside for 30 minutes

In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, bread machine or mixer) to form a soft dough. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary. Let the dough rise, covered, for 1 hour.

Divide the dough into 8 pieces (each about the size of handballs, around 3 ounces) cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8 -inch circle, and dry fry them (that is frying with OUT oil) over medium heat for about 1 minute per side until they’re puffed and flecked with brown spots. Transfer the cooked ones to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.

***We had a very busy day the day we made these so the rising process, at every stage, went on much longer than recipe indicates. The result – perfect. It really made no difference at all so if you are also having a busy day it’s a-ok to let them rise longer then the time noted.

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