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Pocket Bread

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Submitted by carrielrar

YIELD

5 servings

PREP

25 min

COOK

5 min

READY

2 hrs

Ingredients

6 1.4
1 15
TABLESPOON ML HONEY
1 15
TABLESPOON ML YEAST, ACTIVE DRY
2 473
CUPS ML WATER
very warm

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 to 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 F oven. Bake about 5 minutes. Tops will not be brown. To brown tops, place under broiler 3 inches from heat, for 1 minute.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 245g (8.6 oz)
Amount per Serving
Calories 507 5% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 1%
Total Carbohydrate 36g 36%
Dietary Fiber 18g 72%
Sugars g
Protein 41g
Vitamin A 0% Vitamin C 0%
Calcium 5% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

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