Pain a l’huile from Memories of Gascony by Pierre Koffmann
Dissolve the yeast in the water, then add the oil and flour and mix for 5 minutes. Add the salt and mix for 5 minutes. Add the salt and mix for 2 more minutes. Leave to rest in a warm place...
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Ingredients
- 25 g/1 oz fresh yeast
- 100 ml/4 fl oz oil
- 600 ml/1 pt warm water (30°C/86°F)
- 25 g/1 oz salt
- 1 kg/2¼ lb strong white flour, plus extra for dusting
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