1 cup warm water (just slightly warmer than body temperature, about 110°)
2 teaspoons (about 1 package) active dry yeast
1 teaspoon sugar
2 cups all-purpose flour
1 cup whole wheat or white flour
1/2 teaspoon salt
1 tablespoon olive oil, divided
How to Make It
Combine water, yeast, and sugar in a small bowl. Let stand about 10 minutes or until yeast begins to foam.
Combine flours and salt in bowl of a stand mixer fitted with a dough hook. Add yeast mixture and 2 teaspoons olive oil. Mix on low speed 2 to 3 minutes until dough has formed a ball and no longer feels sticky. Coat dough and insides of bowl with remaining 1 teaspoon olive oil. Cover with a towel and let rise in a warm place (85°), free from drafts, about 1 hour or until doubled in size.
Refrigerate unused dough for up to 3 days in a zip-top plastic bag
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