Pocket Bread Best Dishes

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Pocket Bread

"We made this recipe for Vacation Bible School and used strawberry or grape jam to fill them. These loaves are much like pita bread but they may be rolled into a rectangular form."

Ingredients :

1 (.25 ounce) bundle active dry yeast
2 cups heat water (one hundred ten ranges F/45 stages C)
6 cups bread flour
1 tablespoon salt

Instructions :

Prep : 30M	Cook : 16M	Ready in : 2H50M

In a small bowl, dissolve yeast in heat water. Let stand till creamy, about 10 mins.
In a large bowl, combine the yeast aggregate with the three cups flour and the salt. Stir within the last flour, half of cup at a time, beating nicely after every addition. When the dough has pulled together, flip it out onto a gently floured surface and knead until clean and supple, approximately 10 mins. Lightly oil a massive bowl, area the dough inside the bowl and flip to coat with oil. Cover with a damp cloth and allow upward push in a heat location until doubled in quantity, about 2 hours. Meanwhile, preheat oven to 500 tiers F (260 degrees C).
Divide the dough into sixteen identical pieces and shape into rounds. Roll rounds into square loaves 1/4 inch thick. Place the on ungreased baking sheets. Bake in preheated oven for 4 to five minutes, till loaves puff within the center. Let cool on a wire rack.

Notes :

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