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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Difficulty: Easy / Number of Servings: 0 |
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Directions: Mix yeast, oil, sugar, salt, and water together, stirring enough to get rid of lumps. Set aside for 10 minutes or so.
When the yeast mixture is bubbly, begin adding unbleached white King Arthur flour 1/2 cup at a time, and mix. The more flour you've added, the smaller the increments of new flour. Add flour until the dough is no longer sticky.
Take the dough out of the bowl and lightly grease the dough ball and the pan. Let it rise, covered, for about an hour, until it doubles in size. Punch it down and let it rise again, this time in the bread pan.
Bake at 350 for about 30 minutes.
Ingredients:
326/625 Ounce(s) (heaping) yeast, active dry
217/10000 Pound(s) sugar
39/2500 Quart(s) oil, olive
528/1877 Quart(s) very warm but not hot water
1 71/86 Pound(s) use your discretion flour
27/10000 Pound(s) salt |
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