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Friday, February 12, 2016

pocket bread

Ingredients

  • Servings: 16
  • 1 (.25 ounce) package active dry yeast
  • 2 cups warm water (110 degrees f/45 degrees c)
  • 6 cups bread flour
  • 1 tablespoon salt

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 50 mins

  • in a small bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes.
  • in a large bowl, combine the yeast mixture with the 3 cups flour and the salt. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and supple, about 10 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours. meanwhile, preheat oven to 500 degrees f (260 degrees c).
  • divide the dough into sixteen equal pieces and form into rounds. roll rounds into square loaves 1/4 inch thick. place the on ungreased baking sheets. bake in preheated oven for 4 to 5 minutes, until loaves puff in the middle. let cool on a wire rack.

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