Combine in a large mixing bowl or the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes:
Add:
Mix by hand or on low speed until thoroughly blended. Gradually stir in:
Knead for about 8 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic and no longer sticks to your hands or the bowl. Transfer the dough to an oiled bowl and turn it over once to coat with oil. Cover with plastic wrap and let rise in a warm place (75 to 80F) until doubled in volume, 1 to 1-1/2 hours. Punch the dough down, knead briefly, and refrigerate covered until it has again nearly doubled in volume (a three-quarter rise is sufficient), 4 to 12 hours. The dough is now ready to be shaped.
Calories From Fat 43 Protein 5 Total Fat 4 Carbohydrates 33
Calories 200 Dietary Fiber 1 Calcium 7 Iron 1
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