Title: Pocket Bread
Categories: Yeast, Breads
Yield: 20 Servings

1 pk Dry yeast
1 tb Sugar
3 c Warm water --105° to 115°
9 c All-purpose hour
2 ts Salt
1 tb Vegetable oil

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.

Let dough rise in a warm place (85°), free from drafts, 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°F for 4 to 6 minutes or until bottom is lightly
browned (it will puff, forming a pocket). Immediately turn oven to broil.
Broil 4 inches from broiler element 30 to 60 seconds or until lightly
browned (watch carefully to 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°F for 5 minutes.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13,
1998