-
1
Fill the metal bowl of an electric stand mixer with hot water then pour it out and dry.
-
2
This will warm the bowl.
-
3
In the warmed bowl, make a sponge by mixing the yeast with 1/2 cup warm (100 to 110F) water; stir until the yeast is dissolved.
-
4
Stir in 1 cup of flour.
-
5
The mixture will be very thick and stiff.
-
6
Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
-
7
Add 1 cup warm (100 to 110F) water, the milk, oil, and salt.
-
8
Attach the bowl to the mixer fitted with a paddle attachment, and turn on low.
-
9
Slowly add the remaining 3 1/2 cups flour and mix into a soft dough.
-
10
Change to the dough hook and knead for about 15 minutes.
-
11
The dough should be sticky.
-
12
Form the dough into a ball.
-
13
(If it is too sticky; put a few drops of oil on your hands first.)
-
14
Transfer to an oiled bowl.
-
15
Turn the dough to coat the top.
-
16
Cover with plastic wrap and let rise in a warm place until it has doubled in volume, about 1 1/2 hours.
-
17
Punch down the dough, knead a few times, and reshape into a ball.
-
18
Return to the bowl and cover with plastic wrap.
-
19
Let the dough sit until nearly doubled, about 40 minutes.
-
20
The dough is now ready to use.
