1 cup warm water (between 110-110
degrees, 1 minute in the microwave is usually about right)
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive or vegetable oil
(veg for sweet breads, olive oil for savory or Italian)
3 cups flour
1 ½ tablespoons yeast
Combine warm water, sugar, salt and oil
in the mixing bowl. Add flour and yeast. Beat on the lowest speed
until dough forms a ball. Continue adding flour a bit at a time,
until dough no longer feels sticky to the touch. Remove from mixing
bowl and knead the dough a bit until it feels like a baby's bottom
(nothing kinky here, folks, but that is the same texture I was taught
to look ages ago when making bread by hand. If anyone must be blamed,
it's probably Laurel Robertson).
Place dough in a greased bowl and cover
with a clean kitchen towel or piece of plastic wrap. Allow to rise in
a warm place until doubled in bulk. Turn dough out onto a clean
surface and punch down to remove air bubbles. Work in a little more
flour, again until dough no longer feels sticky. Form into desired
shape and allow to rise again, about 45 minutes.
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