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The process kicks off with activating fresh yeast by mixing 17 grams (or 0.6 ounces) of it into warm water (about 100°F), along with two teaspoons of sugar to give the yeast something to feed on during proofing. The mixture is left to bubble and foam, signaling that the yeast is alive and active.
Next, a milk mixture is prepared with a cup and a third of lukewarm milk, one tablespoon of salt, and a combination of sugar to enhance flavor. These liquids are combined with the flour—preferably a high-quality all-purpose flour such as King Arthur or Hecker’s—to form the dough. A quarter cup of canola or grapeseed oil is added to keep the dough soft and manageable. Using a spoon, the mixture results in a sticky, wet dough which is then turned out onto a lightly floured surface.