1 envelope (1/4-ounce) active dry yeast 1 cup plus 2 tablespoons lukewarm water (not over 110 degrees), divided 4 cups plus 2 tablespoons (19 ounces) flour, divided 1 egg, at room temperature 3 1/2 tablespoons (1.75 ounces) margarine, cut into 1/2-inch cubes, room temperature 1/4 cup plus 1/2 teaspoon sugar

Step 1 In the bowl of a stand mixer, or in a large bowl, combine the yeast and one-half cup water with 2 tablespoons flour. Set aside until the yeast begins to bubble, 5 to 10 minutes.

Step 2 Using the paddle attachment, or with a hand mixer, blend in the remaining water and egg until combined. With the mixer running, add the margarine and sugar.

Step 3Stir in the flour, a spoonful at a time, until incorporated. Remove the dough to a lightly floured board and knead until soft and elastic, 8 to 10 minutes.

Step 4Place the dough in a large, oiled bowl and loosely cover. Set aside until doubled in size, about an hour.

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