Pocket Bread - cooking recipe

Ingredients

2 pkg. active dry yeast, dissolved in 1/2 c. water
4 c. scalded milk
1 Tbsp. sugar
10 to 11 c. flour
1 Tbsp. salt
1/3 c. salad oil

Preparation

Mix together milk, salt, sugar, yeast, oil and about 6 cups flour; beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Knead dough on lightly floured board until smooth and elastic, about 10 minutes.
Place in bowl that has been brushed with oil.
Turn greased side up and cover.
Let rise in warm place until doubled in size, about 1 hour.