Monday, January 25, 2010

Pocket Meals ~ bread and directions

2 ¼ t yeast
½ cup warm water
½ cup warm evaporated milk
(can substitute ¾ cup regular milk)
¼ cup sugar
¼ cup shortening
1 egg
1t salt
4 cups flour

In small bowl, proof the yeast with warm water and apx 1 Tbs sugar. While this proofs, warm milk.
Add milk, sugar, shortening, egg, salt, yeast mixture and 3 cups of flour, mix until smooth. Knead on floured surface until elastic. Place in greased bowl, cover and let rise in a warm place until doubled.

** Prepare Fillings **

Punch down dough, divide into roll-sized pieces. The size will depend on you, and how big you want the pockets to be. This recipe makes apx 16 good-sized pockets.

On a lightly floured surface, roll and stretch dough to about 6” in diameter. This can be in either a circle, oval, etc. If I am making a couple different recipes at a time, I will make them in different shapes so they can easily be distinguished. 

Place filling inside circle of dough, fold up to center, pinch to seal. I usually put any cheese on first, as I cook it seal-side down. This allows the cheese to melt down into the fillings. 

Place on greased baking sheet (or stoneware!). Cover and let rise until doubled, about 20-30 minutes. Bake at 350 for 20 minutes, or until golden brown.

Serve immediately, refrigerate or freeze for later!!

This bread is very soft, and kind of sweet.  It stays soft when refridgerated as well.  PERFECT for these mini-meals!!


  1. I'm gonna try this with taco type Navajo tacos only not FRIED!

  2. I need to find some sort of lentil type filling and try this recipe! It looks delicious and fun!