Ingredients:
1 1/2 cups very warm water (110-120 degrees)
1/8 cup dry milk powder
1/2 cup oil (safflower or vegetable)
1/4 cup sugar
1 egg
2 tsp sea salt
3 cups unbleached all purpose flour
2 Tbsp yeast
(More unbleached flour will be used in the next step)
Preparation:
Mix all ingredients in your mixer equipped with a dough hook. On medium speed begin adding more flour until you have a soft dough. DO NOT ADD TOO MUCH! Dough should be very soft and workable but NOT sticky and not heavy either. When all flour is incorporated and dough is smooth, turn off mixer. Do not knead further. Cover mixer bowl and let dough “rest” while making filling for pockets. Rest for at least 20 minutes and up to an hour before filling and forming pockets. Divide dough into 14 pieces to make pockets. Roll out with a pastry roller to form a circle. Place a small amount of filling inside and fold dough over filling. Press edges together with a fork. (I sometimes have to use a bit of water along the edges in order to make the dough stick together) Put filled pockets onto a greased baking sheet. Bake at 350 degrees for 20 minutes or until pockets are golden brown.
Breakfast Filling for Pockets:
Combine in a skillet and cook lightly:
1 lb pork breakfast sausage, browned and drained
1/2 cup chopped onion
2 1/2 cups frozen, shredded hash browns, thawed
7 eggs, slightly beaten
3 Tbsp milk
1/2 tsp of each of the following: sea salt, black pepper, garlic salt
pinch of cayenne pepper
