Pocket Bread

Title:
Pocket Bread

Yield:
20 Servings

Categories:
Yeast,
Bread




Ingredients:





     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 


 


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


 


 Posted to MC-Recipe Digest by Gail Shermeyer 
on Apr 13,


 1998