Dissolve; Stir in:
1 packet active dry yeast (21/4 t.)
1 cup warm water (105-115°)
1 t. honey
1 T. extra-virgin olive oil
Combine and Process:
3 cups all-purpose flour
1 t. table salt
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Dissolve yeast in water in a small bowl. Stir in honey and let stand 2 - 3 minutes, or until the liquid begins to bubble; stir in oil.
Combine the flour and salt in a food processor fitted with the steel blade. With the machine running, pour in the yeast mixture; process until the dough forms a ball on the blades. Remove the dough from the processor and knead on a lightly floured surface for 1 - 2 minutes, until smooth and elastic.
Proceed with rising and dividing as recipe in Issue 56 directs.
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