Light wheat bread

This week...or really last week...I mixed up some light whole wheat bread from Artisan Breads in 5 min a Day. I had every intention of starting with bread, just regular bread, but I never got around to it.

I made pizza twice (once for us and once for the fam). I like to leave the classic pizza to the pizza places. I can't recreate that experience. So I make interesting pizza. This is my own special bruschetta pizza with Ricotta cheese (the cheese serves as a sauce of sorts), and it is definitely worth a try. It's hearty because of the bread, but the toppings (which you don't cook) are light and full of fresh flavor...SO GOOD! The perfect summer balance.

Then, last night, I tried to make pita bread. According to the directions, the light wheat, rolled out really thin, should puff like a pita. Mine didn't (I'm going to have to try that again). But it made really yummy flat bread with random puffs, a crunchy crust, and a soft top.

I used the flat bread as a bun of sorts for kidney bean burgers, my favorite of the bean burgers. To make kidney bean burgers just give all of the following ingredients a whirl in the food processor: a can of kidney beans (drained), an egg, a small onion, whatever spices you want (I used fresh parsley, worchestershire sauce, chilli powder, and garlic powder), and enough binder to make the mixture the consistancy of a burger. You can use whatever binder you want: oatmeal, corn meal, bread crumbs, or whatever else you have on hand (I used matzo meal this time). Wala! Bean burgers.

....on still warm, fresh from the oven, flat bread.