Cooking Instructions
- 1
Combine the yeast, honey and warm water in a large mixing bowl. Allow yeast to proof for 5-10 minutes.
- 2
Add two cups of the flour, reserving 1 cup. Add olive oil and salt.
- 3
Using dough hook attachment, mix on low speed until a shaggy dough is formed.
- 4
Increase mixer speed to medium and gradually add enough of the remaining flour one tablespoon at a time until a dough ball is formed that cleans the sides of the bowl. You may or may not use all the flower. Should take at least 5 minutes.
- 5
Shape dough into a ball and place in an oiled bowl; turn the ball over in the bowl to coat the other side. Cover bowl with plastic wrap.
- 6
Place dough in slightly warm oven for one hour to rise.
- 7
Remove from oven. Turn dough out onto lightly floured surface and punch it down. Mold the dough into an oval/torpedo shape and place on lightly oiled pan.
- 8
Preheat oven to 400F. Cover dough with plastic wrap, and allow to rise for 30 minutes.
- 9
Remove plastic and use a knife to put three slits in top of dough. Place risen dough in oven for 25-30 minutes.
- 10
When removed from oven, paint top of hot loaf with melted butter.
- 11
Serve warm or allow to cool.
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