Oxmoor House JANUARY 2004
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Add 1 3/4 cups flour and next 5 ingredients to yeast mixture. Beat with a mixer at low speed until smooth. Gradually beat in enough remaining flour to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes).
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, 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Preheat oven to 400°.
Punch dough down; shape into a 12- inch circle on a floured surface. Transfer dough to a baking sheet lightly coated with cooking spray. Coat dough with cooking spray.
Bake at 400° for 16 to 18 minutes or until golden brown. Cut into 8 wedges; serve warm.
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