While the bacon is in the oven, now is a great time to start on the dough.Start by combining 2 cups of warm (NOT HOT) whole milk, 1/2 Cup White Sugar, 1/2 Cup melted butter or margarine and 1 pack of Active Dry Yeast. Whisk together and let sit 2 minutes.
Add 4 cups of all purpose flour to the dough starter (step above) and fold in the flour. Do NOT use a mixer. Fold in the flour. Dough should look like the picture to the right once properly combined. Be sure not to work with the dough too much as you don't want to kill the yeast.
Cover dough with cloth. Place in warm area to rise for approximately 1 hour.
Once the hour is up, the dough should have doubled in size.
Fold in 1/2 Cup All Purpose Flour, 2 tsp salt, and 1 heaping tsp baking powder.
Turn out dough onto well floured surface.
Knead dough until smooth.
Roll out dough about a 1/2 inch thick.