2 cups bread flour
1/2 tsp cane sugar
1 tsp instant dry yeast
3/4 tsp salt
3/4 cup warm water + 1 tbsp warm water
1 tbsp olive oil
Combine the bread flour and salt in a large bowl. Proof the yeast in 1/4 cup of the water with all of the sugar, then add the proofed yeast mixture, the remaining warm water, and the olive oil to the bowl. Combine into a ball and knead. Form into a ball and refrigerate until ready to use.
If making dough in a bread maker on a dough cycle, it's easier to double the recipe and freeze one half for later.
High altitude version: Add an additional 1/2 tsp sugar and 1 tbsp warm water.
