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Ingredientes
- 1 tsp Active dry yeast
- 3 c. Bread flour
- 1/2 tsp Salt
Direcciones
- Pour the water into amedium-sized mixing bowl and sprinkle in the yeast. Stir gently with a fork till the yeast has dissolved. 2. Add in 1 c. of flour and the salt. Mix thoroughly with a wooden spoon. Add in a second c. of flour and mix well. After the second c. of flour has been mixed in, the dough will start coming away from the sides of the bowl and should begin to create a soft, sticky mass. It is now ready to be kneaded. 3. Measure out the third c. of flour. Sprinkle some over the worksurface and flour your hands generously. Remove all of the dough from the bowl and begin to work the mass by kneading the additional flour in a bit at a time. 4. Knead the dough till it no longer feels sticky. Continuekneading only till the dough is smooth and elastic and no lines of raw white flour show. The whole process should take 5 - 10 min. 5. Lightly oil a 2-qt bowl with vegetable oil. Roll the ball of dough around in the bowl to coat it with a thin film of oil. Tightly seal the bowl with plastic wrap. Place the bowl in a hot draft-free place. 6. When the dough has doubled in bulk (45 to 60 min), punch it down, knead it for 2 to 3 min. Then return it to the bowl and chill for 15 min before shaping. 7. The dough should never be rolled out with a rolling pin. Thiscrushes the edges and affects the final texture. The stretching method is the only suitable way to shape the dough.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 418g | |
| Calories 1496 | |
| Calories from Fat 59 | 4% |
| Total Fat 7.01g | 9% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1173mg | 49% |
| Potassium 491mg | 14% |
| Total Carbs 299.63g | 80% |
| Dietary Fiber 10.7g | 36% |
| Sugars 1.27g | 1% |
| Protein 50.77g | 81% |
