|For white dough|
|Basic yeast mixture||1 Cup (16 tbs)|
|Liquid honey||2 Tablespoon|
|All purpose flour||3 Cup (48 tbs), unsifted|
Measure the first 4 ingredients into a small beater bowl and beat in flour until dough begins climbing the beaters.
Scrape bowl occasionally.
Remove beaters and knead in enough additional flour to form a smooth dough.
Turn dough in a small oiled bowl and cover.
Let rise until doubled.
Meanwhile prepare the cornmeal and rye Roman meal doughs.