Melt the brewer’s yeast in 30 g of warm milk with sugar, and let it rest for 5 minutes.
Pour the flours in the stand mixer, add the warm milk, the melted brewer’s yeast, the beaten egg and combine the ingredients with the dough hook; in the end add oil and salt. When the dough will be smooth, make rapidly a ball and put it in a bowl with 2...
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