Categories: Yeast Breads

Ingredients

• 1 teaspoon active dry yeast
• 1 teaspoon sugar
• 1 1/3 cups lukewarm water (about 105 degrees)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt
• 4 cups bread flour, plus more if necessary

Directions

1. In the bowl of a heavy-duty electric mixer fitted with a dough-hook attachment, combine yeast, sugar, and water, and stir to blend. Let stand until foamy, about 5 minutes. Stir in oil and salt.

2. Add flour, a little at a time, mixing at the lowest speed until most of the flour has been absorbed, and the dough forms a ball. Continue to mix at the lowest speed until soft and satiny but still firm, 4 to 5 minutes. Add additional flour, if necessary, to keep the dough from sticking. The dough will be quite soft.

3. Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in bulk, 8 to 12 hours.

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