Add To Recipe Box

Return to parent category

Pocket Bread

Anonymous Fri Oct 07 16:47:51 2005

6 c Whole-wheat flour

1 tb Honey

1 tb Active dry yeast

2 c Water; very warm (120)

Recipe by: McDougall In a large bowl, mix 2 cups flour and yeast. Mix the honey in the warm

water. Add the water to the flour mixture and beat for 2 minutes at medium speed of electric

mixer, scraping bowl occasionally. (Or beat 150 strokes by hand.) Stir in enough flour to

make soft dough. Turn out onto a lightly floured board. Knead until smooth and elastic,

about 8-10 minutes, adding more flour if it is too sticky. Place in bowl. Cover and let rise in

a warm place until doubled in bulk, about 1 hour. Punch dough down, turn onto lightly

floured board. Cover, let rest 30 minutes. Divide dough into 10 equal pieces. Shape each

into a ball. On a lightly floured board, roll each ball into a 6 inch circle. Place on a lightly

floured baking sheet. Bake on bottom rack of preheated 450 degree oven. Bake about 5

minutes. Tops will not be brown. To brown tops, place under broiler 3 inches from heat, for

1 minute. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

Email the recipe Pocket Bread to a friend!