Recipe for 1/2 batch (from video):
16 oz. warm water
1/2 package of 0.25 oz. active dry yeast
1 tsp. salt
1/4 cup sugar
approximately 1/4 of a 5 lb. bag of flour
Recipe for full batch:
32 oz. warm water
1 package of 0.25 oz. active dry yeast
2 tsp. salt
1/2 cup sugar
approximately 1/2 of a 5 lb. bag of flour
Directions:
1. Place warm water in large bowl, mix in yeast and let sit for 10-15 minutes.
2. Mix in salt, sugar and add flour a little at a time and mix until you reach a tacky consistency.
3. Cover hands in oil and pour about a tablespoon of oil on the dough and spread all over the outside of the dough and the inside of the bowl.
4. Cover bowl with damp cloth or paper towel and let sit for 1-2 hours. (2 hours is best)
5. Uncover, beat down dough, cover again and let sit for 45 min to 1 hour.
6. Heat skillet, pan, griddle, etc. to a medium-medium low heat and put a small amount of oil in right before you start frying.
7. Place small bowl of flour next to your dough bowl, coat your hands and sprinkle a small amount of flour on the dough. (it prevents sticking)
8. Pull a small to medium sized piece off of the dough and slightly pull it outward while turning it.
9. Place in pan and use as a test piece to see if your pan is the right temp.
10. If pan is a good temp., fill up the rest of pan with pieces.
11. Once you have a full pan, 3-4 pieces, check your first piece to see if it needs to be flipped. (check for browning underneath and make sure it's not burning. If nice brown edges form, flip.
12. Cook other side to same consistency
13. Place finished bread in bowl, container with paper towel.
14. Enjoy!
15. Package leftover bread in a plastic or paper bag. Bread usually stays good for a couple days out on the counter. It is very good when you heat it back up in the toaster.