Ingredients

　　1 1/2 teaspoons yeast

　　1 3/4 cups all-purpose flour, plus 2 tablespoons

　　1/2 teaspoon sea salt

　　Place the water and the yeast in a medium-sized mixing bowl, blend, add 1 cup of flour and the salt then enough additional flour to make a soft dough. The dough shouldn't be overtly sticky, but it shouldn't be firm either. Knead the dough just until it is smooth, then return it to the bowl, cover it with a damp towel and let it rise in a warm spot until it is doubled in bulk, about 1 hour. Punch it down and let it sit for 15 minutes, then proceed with the Kouign Aman .

　　Note:

　　This recipe makes about one-third too much dough for the Kouign Aman . Simply reserve any remaining dough, form it into a small loaf, let it rise for 30 minutes and bake it in a 400 degree oven for about 20 minutes. You'll have a tender mini loaf, ideal for breakfast!