Pocket Bread

Title: Pocket Bread

Categories: Breads

Yield: 20 servings

1 pk Dry yeast

1 tb Sugar

3 c Warm water (105-115 degrees)

9 c All-purpose flour

2 ts Salt

1 tb Vegetable oil

Recipe by: Southern Living

Preparation Time : 0:45

Combine yeast, sugar, and water; let stand 5 minutes. Make

a well in center of flour in a large mixing bowl; add salt,

oil, and half of yeast mixture. Stir well. Add remaining

yeast mixture, beating well. Turn dough out onto a

well-floured surface. Divide dough in half; cover half,

and set aside. Divide one portion of dough into 10 equal

pieces; knead each piece 2 minutes or until smooth and elastic. Shape each piece into a ball, and place seam side

down on towel. Cover with another towel; place a damp

towel on top. Repeat process with remaining half of dough.

85 degrees

1 to 1-1/2 hours or until slightly puffy.

Place each ball of dough onto a well-floured surface; roll

into a 6-inch circle. Shake off excess flour, and place on

dry towels; cover again with dry towels, then with damp

towels. Place plastic wrap on top. Let dough rise in a

warm place, free from drafts, 1 hour or until slightly

puffy. Lift circles carefully, and place 1/2 inch apart on

lightly greased baking sheets; do not stretch dough. Place

oven rack 2 inches from bottom heating element. Bake at

475 degrees for 4 to 6 minutes or until bottom is lightly

browned (it will puff, forming a pocket). Immediately turn

4 inches from broiler element

30 to

60 seconds or until lightly browned

prevent overbrowning). Place on towels. When cool to

touch, flatten each piece by gently pressing down with

fingertips. Repeat baking process with remaining bread.

Store bread in airtight containers. Yield: 20 bread

rounds.

NOTE: Bread may be frozen. Thaw and reheat at 300 degrees

for 5 minutes. --