-1 1/2 cups all-purpose flour
-1/2 cups whole wheat flour
-2 teaspoons yeast
-2 teaspoons sugar
-2/3 cup warm water
-1 teaspoon salt
-1 Tablespoon olive oil
- 1 ½ cup water
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Directions:
1. In a large size bowl dissolve the yeast,
sugar in warm water.
2. Use a wooden spoon to gently stir the mixture a couple of times and
let sit for 3-5 minutes.
3. Add salt, olive oil, and flour, and wheat flour. Using a wooden spoon
stir until a soft dough ball forms.
4. Turn out onto a lightly floured cutting board and knead for 10 minutes.
Knead the dough by using the palm of your right hand to push the dough
down, and your left hand to keep the dough in place,
(add small amounts of flour if the dough sticks to the cutting board or
your hands).
5. Place dough in lightly greased bowl, brush the top and sides of the
dough with olive oil, and cover with plastic wrap.
6. Set the bowl on the countertop and let the dough rise 1 ½ to
2 hours, until double in size.
· Dough may be made ahead and kept
in the refrigerator up to 48 hours. Before
baking, take dough out of refrigerator and
let dough come back to room temperature,
(about 2-3 hours).
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