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.
Let dough rise in a warm place (85 degrees), 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 degrees 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 degrees
for 5 minutes.
