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Recipe by: kiandro
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See below ingredients and instructions of the recipe
1/2 pk Active dry yeast 2 c Flour
3/4 c Water 1 ts Salt
2 tb Olive oil
DISSOLVE YEAST IN WARM WATER LET STAND FOR 5 MINUTES, UNTIL BUBBLY
STIR IN OLIVE OIL IN ANOTHER BOWL COMBINE FLOUR AND SALT ADD LIQUID
MIXTURE AND STIR UNTIL DOUGH HOLDS TOGETHER TURNOUT ONTO A LIGHTLY
FLOURED SURFACE KNEAD FOR 5-10 MINUTES, UNTIL SOFT AND SATINY PLACE
INTO AN OILED BOWL, TURN TO COAT COVER WITH PLASTIC WRAP, SET IN A
WARM PLACE, AND ALLOW TO RISE FOR 60 MINS, UNTIL DOUBLED ROLLOUT TO
DESIRED SIZE USE AS DESIRED Submitted By DAN KLEPACH On 08-20-95
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

English celebrity chef also known as The Naked Chef. BBC food television shows.

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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