ENVELOPE DRY YEAST RECIPES

Steps:

• Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
• Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.
• Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
• Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
• Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.
• In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Steps:

• Pour 1/2 cup of the water into a bowl and mix with yeast and sugar til foamy.
• Let sit for 5 minutes until creamy.
• Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook.
• Mix slowly until blended then add the rest of the flour.
• Increase speed and scrape down the sides til the dough comes together.
• (If it doesn't add a tbsp of flour at a time til it does.) Add salt and mix at medium speed for 10 minutes (or do half in mixer and half kneading) til dough is smooth and elastic.
• Back in mixer add butter 1 tbsp at a time (dough may come apart, but mixing will pull it back together).
• Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl.
• Turn dough so it is completely coated in the fat, then cover in plastic for 45 minutes to an hour, til it has doubled in size at room temperature.
• Butter 2 loaf pans.
• Deflate the dough, cut in half and turn out onto a lightly floured surface.
• Roll out into a 9 x 12-inch rectangle.
• With the short end facing you, fold the dough into thirds like a sheet of paper to go into an envelope, creating a roll.
• Pinch the seam closed, and pinch the ends enough so it will fit in the loaf pan.
• Drop in the loaf pan seam side down, and repeat.
• Cover the loaves with buttered plastic wrap and allow to rise again in a warm place (80°F) for 45 minutes, until they double in size.
• Preheat the oven to 375°F and put the rack in the center of the oven.
• Bake for 35-45 minutes til they are honey brown.
• Immediately turn out of pans onto a rack to cool.
• Once almost completely cool, they can be cut.
• Store in a brown paper bag for a day or two.
• Once cut, turn cut side down onto a cutting board and cover with a kitchen towel.