Food recipes
Whole Wheat Pocket Bread
Whole Wheat Pocket Bread Ingredients: wheat flour, white, all-purpose, unenriched honey leavening agents, yeast, baker's, active dry water, bottled, generic Directions: In a large bowl, mix 2 cups flour and yeast. Mix...
Whole Wheat Pocket Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
honey
leavening agents, yeast, baker's, active dry
water, bottled, generic
Directions:
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 450F oven.
Bake about 5 minutes.
Tops will not be brown.
To brown tops, place under broiler 3 inches from heat, for 1 minute.
Ingredients:
wheat flour, white, all-purpose, unenriched
honey
leavening agents, yeast, baker's, active dry
water, bottled, generic
Directions:
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 450F oven.
Bake about 5 minutes.
Tops will not be brown.
To brown tops, place under broiler 3 inches from heat, for 1 minute.