"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 1/2 c. all-purpose flour 1 1/2 tsp. sugar 2 tsp. salt 1 pkg. active dry yeast 1 c. boiling water 2 Tbsp. oil
In a large bowl, combine 1 C. flour, sugar, salt and undissolved yeast. Gradually add the hot water and oil to the dry ingredients, beat for 1 minute at low speed and stir into flour to make a soft dough. Turn out onto a lightly floured board. Knead for 8 to 10 minutes. Place the dough in a greased bowl turning it to the top. Cover and let rise in a warm place until doubled in size (about 45 minutes). Punch the dough down and press it into a large baking pan.
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