Posted by on Oct 15, 2011 in General | 0 comments

I soften the yeast in just-warm-enough water. Add sugar, Add salt. Add oil, Add nuts and spices. I stir the dough and add more flour, a quarter-cup at a time. I knead and wait. As the dough perfects itself (you’ll know it when it forms blisters), I oil a glass bowl, drop in the dough, and let it rise, until doubled in size, in a warm, not-drafty...

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