We made this recipe for Vacation Bible School and used strawberry or grape jam to fill them. These loaves are just like pita bread but they're rolled into a square shape.
1 (.25 ounce) package active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
6 cups bread flour
1 tablespoon salt
Braided Egg Bread
Bread
Directions
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 onto 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.
Nutritional Information
Pocket Bread
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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