Title: Pocket Bread
Categories: Bread Lowfat
Yield: 5 Servings
| 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