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Granny White
Pan de Sal
6
1
1
1
2
2
1
c flour
/3 c sugar
1/2 tsp salt
/4 c oil
tsp active dry yeast
c water
tsp sugar
Dissolve 2 tsp active dry yeast into 2 c lukewarm water. Add 1
tsp sugar to proof the yeast. Set aside.
Combine the rest of the sugar and the oil and mix until the sugar
is incorporated into the oil. Sift together 1 cup of the flour
and the salt into the sugar/oil mixture. Mix well. Add the proofed
yeast to the mix and stir. Add the rest of the flour gradually
until the dough pulls away from the sides of the bowl. Put dough
on a lightly floured board and let rest for around 10 minutes.
Knead the dough until the dough is smooth and elastic. Roll the
dough into a ball and place it into an oiled bowl. Turn the dough
around so that the top gets oiled. Cover with either a damp towel
or plastic wrap and let sit in a warm place for around an hour or
until the dough is doubled in bulk, whichever is first. If you
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