Telera Bread

Ingredients

• 2 ¼ teaspoons instant dry yeast
• 1 ⅓ cup warm water ((110℉- 115℉))
• 1 tablespoon granulated sugar
• 3 ½ cups all-purpose flour
• ¾ teaspoon fine salt
• 2 tablespoons honey
• 2 tablespoons oil ((avocado, canola, or any neutral-tasting oil is best))

Steps

1. 1

   Combine the yeast, water, and granulated sugar in a small bowl. Stir, cover, and set aside for 10 minutes to allow the yeast to bloom; it will be bubbly and foamy.

2. 2

   Add the yeast mixture into the bowl of a stand mixer along with the flour, salt, honey, and oil. Mix using a dough hook on low speed until the dough comes together. Increase the speed to medium and knead the dough for 8-10 minutes. The dough should be slightly sticky and tacky. If the dough is too sticky to handle, add 1 tablespoon of additional flour at a time.

3. 3

   Transfer the dough to a greased bowl and cover with a clean kitchen towel. Allow the dough to rise in a warm place for about 1 hour and 15 minutes, until doubled in size.

4. 4

   Preheat the oven to 400℉ and line a large baking sheet with parchment paper. Set aside.

5. 5

   Punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball, then flatten and shape it into a 5x3 oval using your hands or on a floured surface with a floured rolling pin.

6. 6

   Using the back of a butter knife, skinny dowel, chopstick, straw, or any small and skinny straight tool, make two deep vertical indentations evenly spaced apart on top of the dough, being careful not to cut or pierce it all the way through.

7. 7

   Transfer the shaped telera rolls to the prepared baking sheet, lightly dust with a little bit of flour, cover with a clean kitchen towel, and allow them to rise for 45 minutes to 1 hour, until they are almost doubled in size.

8. 8

   Bake for 16-18 minutes, until the tops are golden brown and the bread is fully cooked. Cool for 10 minutes before serving.