Pour 1 cup of warm water (90 – 95 degrees) into a bowl. Add ½ tsp salt, 1 tsp granulated sugar, and 2 Tbsp active dry yeast. Stir to combine and let stand five minutes.Place 1 cup of bread flour (subst. AP flour) in large bowl. Create a well in center of the flour, pour in the yeast mixture until well blended. Allow rest for ten minutes.Add 2 cups of flour and 1/5 cup of Olive Oil and mix until dough forms a ball. Add a VERY small amount of flour or water as necessary to achieve a smooth dough ball. It’s alright if it’s slightly tacky, but it shouldn’t be sticky. Knead the ball of dough, folding it back toward you (to double its thickness) with each kneading. Knead for 1 – 2 minutes or until dough is smooth and elastic. Place dough in lightly oiled bowl and cover with plastic wrap. Allow to rise 30 – 45 minutes or until double or almost double in bulk.Remove the dough from the bowl and gently de-gas with fingertips. Return to oiled bowl, set aside and allow to rise another 60 – 90 minutes.
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