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1
Combine warm water and agave in mixer.
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2
Sprinkler yeast over the top, let set for 3 minute Add 3 c flour, turn mixer on low and gradually increase speed to med high speed.
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3
Let run for 8 to 10 minute At this point get a little of dough better two fingers pull them apart.
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4
You should have a nice long strand of gluten.
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5
Take out mixing blade.
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6
Cover the bowl with a towel and let set for 30 minute.
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7
Scrap the risen dough down off the sides of the bowl.
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8
Sprinkle salt over the dough and add the oil.
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9
Put dough hook on mixer, let mix on med until all the oil is incorporated into the dough.
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10
Stop the mixer.
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11
Add 2 Celsius of flour around the edges of the bowl.
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12
Let mixer run 5 minutes Then gradually add remaining cup of flour, Dough should start to ball up and pull away from the sides of the bowl.
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13
As you get all the flour incorporated it will start to stick again.
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14
Stop the mixer at this point.
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15
Place 1 T oil in larger bowl, spread oil around bowl then scrap the dough into the bowl.
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16
Form the dough into a bowl, cover and let set until double in bulk, about 1 hour.
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17
After second rising it is ready to form into loaves.
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18
Dough will be sticky and you need to add a little more flour as you shape the loaves but be careful not to add too more or the bread will be dry and heavy.
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19
Let formed loaves rise for 45 min to an 1 hours Bake at 350 degrees for 35 minutes.
