Ingredients
1 tablespoon yeast
1 12 cups warm water
1 12 teaspoons salt
3 tablespoons olive oil or 3 tablespoons canola oil
2 cups white flour
Method
Sources
📖
Recipe1M+
dataset
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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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dissolve yeast in water, i add a pinch of sugar, and let rest about 5 minutes or until it begins to foam. stir in salt, oil and half of flour. gradually add remaining flour, mixing well. knead 8-10 minutes or until smooth and elastic. place in greased bowl and let rise until double (1/2-1 hour) punch down and let rise again until double. punch down and divide into 1-4 pieces, depending on the size loaves desired. roll into an oblong shape and then roll up, starting on long side; pinch to seal, forming long thin loaves. place on greased cookie sheet. slash top of dough with knife 3-5 times diagonally down each loaf. brush with water and let raise till double again (about 1 hour). bake at 375f for 30 minutes. use within one day or double wrap and freeze.