Title: Navajo Bread
Categories: Barbara3
Yield: 1 servings

6 lb Pizza flour
16 oz Water; (110 degrees)
32 oz Cold water
4 tb Dry active yeast
1 4 ounces can olive oil mix
4 oz Honey
4 oz Sugar
2 ts Salt

Pre-weigh and measure all ingredients before starting. Add 110-degree warm
water to warm mixing bowl. Add yeast and honey. Let it set 2 minutes to
activate. Add cold water and olive oil. Add all dry ingredients, stir with
hand. Knead dough until smooth and it stretches and pulls easily (may take
9 to 10 minutes). Rub hands with canola olive oil and remove dough from
mixing bowl. Knead dough with oiled hands for 1 minute. Form into large
round mass, cover with towel - stand 5 minutes. Cut into six 1/2 ounce
pieces. Roll on floured surface into round balls. Place on lightly floured
trays, refrigerate. This dough can be used in your favorite pizza recipes .
. . follow those recipes for further directions using this dough mixture.
Recipe submitted by Kelley Allen, Executive Chef at Cino Grille.

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