Sweet Bread Pockets Food

BEST BASIC SWEET BREAD

Steps:

• In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
• In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
• Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.

SOFTEST SOFT BREAD WITH AIR POCKETS USING BREAD MACHINE

Steps:

• Pour warm water into the pan of bread machine and stir honey into warm water until dissolved. Add yeast to the mixture and let stand until yeast begins to foam, about 10 minutes. Add flour, olive oil, and salt to the bread pan in the order recommended by the manufacturer.
• Select soft setting if machine has that option; otherwise select regular setting and start the machine. Let finished bread cool before slicing.

SWEET BREAD POCKETS

Steps:

• Combine 1 1/4 cups flour, sugar, baking powder and salt in medium bowl. Gradually mix in enough water to form moist but not wet dough. Turn out dough onto floured surface and knead until smooth, sprinkling with more flour or moistening with more water by teaspoonfuls if necessary, about 10 minutes. Wrap dough in plastic. Let rest at room temperature at least 30 minutes and up to 1 day.
• Pour oil into heavy medium saucepan to depth of 1 inch and heat to 350°F. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into 1 1/2-inch squares.
• Working in batches, fry dough until puffed and golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer fritters to paper towels and drain.
• Sift powdered sugar over fritters. Serve with more powdered sugar and honey, if desired.