Ingredients
6 cup whole-wheat flour
1 tbsp honey
1 tbsp active dry yeast
2 cup water, very warm (120)
Directions
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
Servings: 5 servings
Pocket Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to follow the history of recipes far back into ancient history, in truth as far back as the Egypt of the Pharoahs, and maybe further still. However, these, old cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to historians are a few clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Later on, there were two interesting recipe books published in the 14th Century - one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the spicy food that we all know today, but instead descriptions of the types of meals on the menus of the rich people of the time. For the centuries that followed, the rich and powerful families of the West tried to offer the most extravagent banquests, and consequentially the best cooks and their recipes were greatly in demand. Nevertheless, it was during the 19th century the formal cooking and cookery books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, testing, and recording recipes of the day. By the time we get to the 20th century, cookery books were starting to become popular as a result of better eduction, people having more leisure time and having more money. The introduction of the TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Pocket Bread recipe.
