In the Kitchen with Sister Watson

In the Kitchen with..Sister Sister Watson was held at her home and everyone who attended learned how to make braided pocket bread. From left to right: Sister Marini, Siter Watson, Sister Bainter, and Sister Young. Not in photo: Sister Logan (Unfortunately, Sister Logan had to leave prior to taking this picture).

Braided Pocket Bread

Ingredients:
1 2/3 C. warm water.
Ham (about 1 lb.)
1 Tbs. yeast
Cheese, grated (about 1 lb.)
1 Tbs. sugar
Corn meal
1 tsp. salt
1 egg
4 C. flour Sesame seeds

Put warm water in large bowl. Add sugar, salt, and yeast. Wait 5 minutes. Stir in flour gradually. Knead until smooth. Roll out to create two oblong pieces, on floured surface. Slice lunchmeat into strips so it will mix with the cheese. Pile ham and cheese in the middle of the two oblong pieces of dough. Cut the edges of the dough (like a fringe), about 2 inches into the center of the oblong piece. Dough should be rolled and cut like so, with ham and cheese piled in the centers:


We tried pizza ingredients too!

Pull dough strips over the meat and cheese to create a braid and a closed pocket for the meat and cheese. Sprinkle corn meal on a cookie sheet (or grease sheet) and put braided pocket bread on it. Beat egg and brush top of bread. Sprinkle with sesame seeds.
Watch video for a brief visual on how to braid braided pocket bread:

Bake 15-20 minutes at 375 degrees.

Slice, Serve and ENJOY!!!