Preparation:
1. In bowl with dough hook, combine the yeast, sugar, and 1 cup water. Mix to blend. Cover the bowl with a clean cloth and set aside 15 minutes. 2. Combine 1/4 cup lukewarm water and the salt in a small bowl. Stir to blend, and set aside. 3. Knead the proofed yeast on low and slowly pour in salt water. When thoroughly incorporated, add the flour, little by little, until well blended, 2-3 minutes. The dough should come away from the sides. Continue kneading at low speed for 12 minutes more. Dough should be firm, smooth and just slightly sticky. 4. Transfer to a lightly floured surface, and knead gently by hand for 1 minute. Cover with a damp cloth and let rise for 40 minutes. Should rise slightly. 5. Cut into four pieces. Roll each in a small sausage-shaped roll about 8" long. Cut each into four equal pieces, (1 1/2 oz each). Form each in a ball. Place on baking sheet, about 2" apart. Cover with a damp cloth and let rise for 1 hour. Should rise slightly. 6. About 40 minutes before baking, place a baking stone in the oven and preheat to 475 F. 7. Just before baking, spray the stone with water. Place sheet in the oven, on top of the stone. Bake until golden brown, 12-15 minutes. Cool on rack. |
