INGREDIENTS
• 340 g flour
• 1 tsp sugar
• 1 tsp dried yeast
• 1 tsp salt
• 2 Tbsp olive oil
• 225 ml lukewarm water
PREPARATION
Add yeast and sugar to the lukewarm water, mix up, and stand aside for 5 minutes,
Sieve the flour and salt into a bowl and make a
well in the middle.
Pour yeast mixture into the well and start mixing by hand. When it starts coming together add the olive oil and start kneading the dough on a floured surface. Keep kneading for about 10 minutes.
Place it in a lightly greased bowl.
Cover with a kitchen towel or plastic wrap and let it double in size (takes 1 hour or so).
Knead
some more to push the air out.
You can either use it
immediately or keep it wrapped in Clingfilm, in the fridge (or freezer) until
required.
Chef Marie Clement
Blogging for Roving Larder
CONTACT US
M: 0410733278 E: info@rovinglarder.com.au
FIND US
Roving Larder
Manly Cooking Scool
Building 2, Gunner Road, Manly New South Wales 2095, Australia
