5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups)
1 1/2 teaspoons salt
1 package Fleischmann's® Rapid Rise Yeast
2 cups water
1/4 cup olive oil or vegetable oil
Servings: 12
1. Combine 2 cups flour, salt and yeast in large bowl. Heat water and olive oil to 125º to 130ºF. Add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes (20 minutes for Active Dry Yeast). Shape and bake according to selected recipe.
Servings: 12
1 1/2 teaspoons salt
1 package Fleischmann's® Rapid Rise Yeast
2 cups water
1/4 cup olive oil or vegetable oil
Servings: 12
1. Combine 2 cups flour, salt and yeast in large bowl. Heat water and olive oil to 125º to 130ºF. Add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes (20 minutes for Active Dry Yeast). Shape and bake according to selected recipe.
Servings: 12
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