TNT - Bread Wraps

[rpf1007]

Wow-

I tried this tonight and it was really great! I was so surprised. it is a really nice change from regular bread and it actually had a great texture. Thanks so much for posting this! I get so excited when bread actually works out. yippee!
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Rachel

[mrsppmrxky]

Glad you liked the recipe! I thought that it was pretty easy also.
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[aklap]

This looks quite yummy.

By "instant yeast" do you mean "quick rise yeast" ? Or is it something totally different?

Peg
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[ostrich]

This stuff is so very yummy! I think I might've found a replacement for my usual bread mix!

Pro tips:
- Jelly roll pan does not equal cookie sheet. I want to try doubling the recipe, then see if it'll fit in a cookie sheet. Otherwise I'll be making bread every other day.
- I used BRM brown rice flour. The texture is wonderful.
- I think mine ended up over cooking a bit. It was more brown than I expected. But it still came out great.
- I used rapid rise yeast. I'm not sure if it's similar/the same as "instant yeast", but it worked.

I'm currently in the process of thawing a bit of the wrap I froze last night. I want to see how it handles freezing/thawing.
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Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain

[rpf1007]

Let me know how it thaws- I'm curious about the same. This is much better than the bread I have been using so i would like to be able to make a bunch and freeze it.
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Rachel

[aklap]

Jelly Roll Pans
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[ostrich]

I consider the frozen wrap to be a success! I froze a small amount overnight, then thawed it in the fridge. It came out a little more dense but still fine IMHO. I suggest trying the same thing before making a whole batch.

Do you think you could sub out the tapioca starch for tapioca flour? According to this and this they're the same thing. The reason why is because I can get tapioca flour in bulk, but not starch.
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Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain

[rpf1007]

Glad the freezing was ok. I'll try it and see. That would be really great.

I do think you are right- tapioca starch and flour are the same aren't they?
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Rachel

[cruelshoes]

[jeant]

[ostrich]

Thanks for the confirmation Colleen! Giant order from BRM is on its way.

Also wanted to report this bread really holds up wonderfully. I made a corned beef sandwich with mustard last night, stuck it in the (home) fridge, pulled it out for a bit, stuck it in the (work) fridge, then ate it for lunch today. The bread didn't dry out or get soggy or anything!

And yes, it should fill a 10x15" jelly roll pan. Be careful how you spread it. I found it's pretty easy to spread the dough too thin.

Has anybody tried using this for pizza crust? jeant mentioned topping it with cheese and sauce. I was wondering if it'd stand up to multiple toppings.
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Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain

[isto]

bump for voix

[voix]

thanks. I want to try this!

[aklap]

Peg finally had a chance to make this for me. I really like it!

It's nice and flexible. It works great for burgers and sandwiches alike. It seems like we've lost the picture that was in here. I'll take a picture the next time I get some out of the freezer.

Hey - another casualty was the TNT status of this. I re-knighted it as TNT
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[ostrich]

I've begun running into some problems with this recipe. For some reason the bottom always wants to burn. I haven't changed anything (directions, ingredients, time, etc). I'm still using a gray jelly roll pan. Any ideas? The burnt parts really kill the flavor.
_________________
Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain