Ingredients Jump to Instructions ↓

  1. 2 packages active dry yeast

  2. 3 teaspoons sugar

  3. ? cup warm water

  4. ? cup milk

  5. 1 whole egg

  6. 2 tablespoons olive oil

  7. 3 ? cups all-purpose flour

  8. 2 teaspoons olive oil

Instructions Jump to Ingredients ↑

  1. In a small bowl, mix together the yeast, ? teaspoon of the sugar and º cup of the warm water. Let the yeast mixture proof for 10 minutes until it becomes foamy.

  2. In another bowl, whisk together the milk, egg and 1 tablespoon of the olive oil. In a large bowl, beat 3 cups of the flour, the remaining sugar and the salt with an electric mixer on low speed for 5 to 10 seconds. Add the proofed yeast and the egg/milk mixture and beat until all the ingredients are well mixed, scraping down the sides of the bowl as needed. With the mixer on medium speed, add the remaining º cup of water in a slow stream and beat until the dough forms a soft ball.

  3. If making the dough by hand, combine the yeast mixture and the egg/milk mixture in a large bowl. Mix the dry ingredients, 1 cup at a time, into the wet ingredients, stirring to get all the lumps out.

  4. Sprinkle some of the remaining ? cup of flour on a work surface. Remove the dough from the bowl and flatten it into a disk. Sprinkle the dough with a little flour and knead for 3 to 5 minutes, folding the dough over on itself and pushing it out with the heels of your hands. Turn the dough º turn and repeat the folding and pushing process.

  5. Keep kneading until the dough is smooth, satiny and elastic, adding more flour if it starts sticking. (If the dough was mixed by hand, knead for 8 to 10 minutes.) Grease a large bowl with the remaining olive oil, place the dough in it and cover with plastic wrap. Let the dough rise in a warm place for 1 hour. Punch the dough down and it is ready to use.


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