This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Konder Estate in Dallas, Texas in 1991.
- Contributed by Catsrecipes Y-Group
- 1 tablespoon dry yeast
- ½ teaspoon sugar
- 2⅔ cups warm water
- 2 tablespoons olive oil
- 7½ cups unbleached all purpose flour
- ¼ cup whole wheat flour
- 1 tablespoon coarse salt
- Proof the yeast for 10 minutes in 1 cup of warm water and a pinch of sugar until yeast dissolves and liquid begins to appear creamy.
- Add remaining water and 2 cups flour including the whole wheat flour.
- Beat this well until it's smooth and soupy then let it stand for 15 minutes until it is bubbly and swollen.
- Add salt and olive oil and proceed to stir in the rest of the flour by the cupful until the dough is stiff but still slightly sticky.
- When dough begins to form a cohesive mass thick enough to hold its shape then turn out onto a lightly floured surface and let it rest.
- Meanwhile clean and oil the bowl.
- Knead dough turning it clockwise by quarter turns and sprinkling a little flour on top and on the surface underneath before folding it over.
- Add just enough flour so the dough doesn't stick and tear.
- When dough is smooth return it to the oiled bowl and cover with a damp cloth.
- Let it rise until doubled then it is ready for use.
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