Recipe information
Yield
makes enough for one 24-inch strudel
Ingredients
2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
1/4 teaspoon salt
3 tablespoons vegetable oil
3/4 cup warm water
Preparation
Step 1
In the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt. Add oil and warm water; mix on medium-low speed until dough just comes together, about 1 minute. Switch to the dough hook; mix until dough is smooth and shiny and doesn’t stick to your fingers, about 5 minutes.
Step 2
Turn out dough onto a lightly floured work surface. Knead the dough, dusting with flour as you go and periodically slamming it against the work surface, until it is soft, smooth, and elastic. Leave dough on work surface; cover with an overturned bowl. Let rest at room temperature at least 1 hour or up to 4 hours.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
