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.Basics: Basic Bread Dough

Source of Recipe


Food & Wine, June 1998






List of Ingredients



• 1 tsp active dry yeast
  
• 1 tsp sugar
  
• 1-1/3 cups lukewarm water
  
• 2 Tbsp extra-virgin olive oil
  
• 2 tsp fine sea salt
  
• About 3-3/4 cups bread flour
  






Instructions



1. In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar and 1/3 cup of the water; stir to blend. Let stand until foamy, about 5 minutes.
   
   
2. Stir in the remaining 1 cup water, the oil and the salt. Add the flour, a little at a time, mixing at medium speed until most of the flour has been incorporated and the dough forms a ball. Continue to knead the dough until soft and satiny but still firm, 4 to 5 minutes; add more flour, if necessary, to keep the dough from sticking.
   
   
3. Transfer the dough to a bowl, cover tightly with plastic wrap and let rise in the refrigerator until doubled or tripled in bulk, 8 to 12 hours. (The dough can be kept for 2 to 3 days in the refrigerator. Simply punch it down as it doubles or triples.)
   
   Makes enough dough for 15 rolls, 1 bread tart, or 5 small pizzas.