Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Graduated rising bucket — track dough fermentation by volume
Cover for proofing bowls — keeps dough from drying out
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
Swedish mixer with roller — mimics hand kneading, gentle on dough
Stand mixer for bread dough, pastry, meringues, butter churning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Graduated rising bucket — track dough fermentation by volume
Cover for proofing bowls — keeps dough from drying out
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
Swedish mixer with roller — mimics hand kneading, gentle on dough
Stand mixer for bread dough, pastry, meringues, butter churning
You're reading one of recipes available free. Full library with Gastronome.
Lightly spoon flour into dry measuring cups; level with a knife. Dissolve sugar and yeast in 6 tablespoons warm water in a large bowl; stir in 1/4 cup flour. Let stand 30 minutes or until bubbly. Add 1 3/4 cups flour, 1/2 cup warm water, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.