Basic Bread Dough

Directions

1. 1
   In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and 1/3 cup of the water; stir to blend.
2. 2
   Let stand until foamy, about 5 minutes.
3. 3
   Stir in the remaining 1 cup water, the oil and the salt.
4. 4
   Add the flour, a little at a time, mixing at the medium speed until most of the flour has been incorporated and the dough forms a ball.
5. 5
   Continue to knead the dough until soft and satiny but still firm, 4 to 5 minutes, add more flour if necessary to keep the dough from sticking.
6. 6
   Transfer the dough to a bowl, cover tightly with plastic wrap and let rise in the refrigerator until doubled or tripled in bulk, 8 to 12 hours.
7. 7
   (The dough can be kept for 2 to 3 days in the refrigerator.
8. 8
   Simply punch it down as it doubles or triples.)