Bread Pockets - Recipe for a Hungry Crowd

Later today - Thursday Children's Book Review!

Kim C at Life in a Shoe is asking for links today for cooking for a big crowd. This idea is so adaptable for practically whatever you have in your fridge or pantry.

These are officially called "Bierrocks" (it's German, like me) but you can just call them Bread Pockets if you'd like.

The basic recipe is the slightly sweet bread dough:

Dissolve 4 1/2 tsp yeast (2 pkgs) in 2 c. warm water. Let sit for 5 minutes. Add 1/4 c. sugar, 1/4 c. margarine, 1 1/2 t. salt, 1 egg and 4 c. flour. Stir to keep smoothly then slowly add about 2 1/2 c. more flour. Knead for five minutes.

I always use SafYeast so it doesn't require 2 risings. However, if you don't use SafYeast, let it rise now until double. Then punch down and move on to this next step.

Roll out into large (about 20 x 24) rectangle - it should be fairly thin. Cut into 5 inch squares.

This is where you can use whatever you have on hand. I often do a hamburger/tomato/cheese or ham/cheese mixture. You could also go vegetarian or add egg/sausage and save for a fast breakfast meal.

Add the filling of your choice to the center of each square, pinch together so you have your bread pocket.

Let bierrocks rise until doubled, then bake at 350 for 20-30 minutes.

Quite simple - especially if you are already comfortable baking with yeast (if I can do it, ANYONE can!!). Plus it's an easy recipe to double or adapt for whatever you have on hand.

Extra bonus - it's very filling and kids love it!

Don't forget to come back later today for our Thursday Children's Book Review. If you haven't joined us for that before - I review children's books for Boyds Mills Press and Peachtree Press and other publishers - and I appreciate feedback from our readers!