Pita Bread 1 pkg.(2 tsp.) active dry yeast 1 cup warm water 1 Tbs. sugar 1 tsp. salt 3 cups flour (use up to half whole wheat) Dissolve the yeast in the water with the sugar. Let proof for 5 minutes. Add the salt and half the flour. Beat for 5 minutes. Gradually add the rest of the flour. Turn onto a floured surface and knead for 10 minutes or until smooth and elastic, adding flour as needed to reduce sticking. Let dough rise until light and doubled - about an hour and a half. Punch down and knead slightly. Divide into 6 - 8 equal portions. Roll each into a ball and slightly flatten with hands. Cover with a damp towel. Turn oven to 475 degrees * while you allow dough to rest about 10 minutes. Roll each ball into a round a little less than one-half inch thick. Place on an ungreased baking sheet on the lowest oven rack. Bake 10 minutes or until they are puffy and brown. Wrap in a damp towel to cool.** * The temperature of the oven is extremely important! If the oven is not HOT they will not puff correctly. **The dampness is nesessary to keep the pitas from becoming crackerish. English Muffin Loaves 5 1/2 cups flour - divided 2 pkgs. (4 tsp.) dry active yeast 1 Tbs. sugar 2 tsp. salt 1/4 tsp. baking soda 2 cups milk 1/2 cup water cornmeal Mix together 3 1/2 cups flour and the rest of the dry ingredients. Heat milk and water until very warm. Add liquid to dry ingredients and beat well. Stir in rest of flour to make a stiff dough. Cover with a damp towel and set aside until doubled in bulk. Meanwhile, grease 2 loaf pans or 4 (1 lb. size) coffee cans; then dust with cornmeal. Stir down dough and divide evenly between baking containers. Bake at 300 degrees until browned, about 20 - 25 minutes. Crumpets 2 pkg. (4 tsp.) active dry yeast 2 Tbs. water 1 cup very warm water 2 1/2 cups warm milk 1 Tbs. sugar 1 tsp. salt 3 Tbs. butter 4 cups flour - divided Soften yeast in 2 tablespoons water. Meanwhile, mix rest of ingredients except 2 cups of the flour. Beat well - the secret to good crumpets is this step. Cover bowl and allow the sponge to rise and collapse back down, then stir in the remaining flour. Heat a griddle over a low flame. Grease crumpet rings*** and place on griddle to heat. Using a measuring cup, pour batter into rings until they are half full. Allow to brown and bubble; then turn once with a pancake turner and brown other side. *** I use egg rings or cookie cutters. You can even use cans with both ends cut out. "Crumpet rings" are fairly expensive and hard to find, but all they are are rounds of steel. Bagels 3 eggs (reserve one egg white) 1 cup warm water 2 Tbs. oil 1/4 cup sugar 1 Tsp. salt 1 pkg. (2 tsp.) active dry yeast 3 cups flour Beat all ingredients together in a bowl, except 1 cup of the flour, until dough follows spoon. Gradually add rest of flour. Knead until smooth and elastic on a floured surface, adding flour as necessary to keep from sticking. Cover with a damp towel and set aside in a warm spot until doubled in bulk. Punch down dough and separate into pieces of dough the size of a tennis ball. Roll into a smooth ball and then put your thumb in the center and work it around like a doughnut. Cover and set aside for about 15 minutes. In the meantime, heat water 2" deep in a large skillet with 1 Tbs. sugar and 1 tsp. salt until simmering. Gently slip the bagels in 3 or 4 at a time. Simmer for 2 minutes; turn and simmer 2 more; turn again and simmer 1 minute longer. Remove to a greased baking sheet; brush with egg white that has been mixed with 1 Tbs. water. Bake at 350 degrees for 20 minutes or until browned. These are chewy and good. Sprinkle coarse salt, sesame seeds, or poppy seeds on the egg wash if desired.