- 2 beaten eggs
- 4 tablespons [60 mL] oil
- 1 teaspoon [5 mL] salt
- 2 tablespoons [30 g] sugar
- 1 [1-tablespoon / 15-mL] pouch active dry yeast
- 1 3/4 tasse [440 mL] lukewarm water [105° to 110°F / 40 to 43°C]
- 5 cups [700 g] flour
|
- Mix together beaten eggs, oil, salt, sugar and yeast, already mixed with lukewarm water.
- Set aside for 20 minutes.
- Mix into flour.
- Knead for 3 to 4 minutes.
- If dough is too sticky, add a little more flour.
- Leave to rest for 1 1/2 hours, covered with a damp cloth, not too far from a source of heat.
|
