The original version of the this recipe is my mother-in-law’s. She shared it with me when I was growing up. It has been such a special experience getting to know and grow up around my in-laws. My mom also made this recipe a lot and it has been a staple in my life for so many years. This dough recipe is also versatile and can be used for sandwich bread, cinnamon rolls, dinner rolls, hamburger buns, and more. I enjoy fermenting this dough in the fridge for 48 hours to break down the gluten and develop a yummy sour flavor.
Yeasted Dough
1 tablespoon of active dry yeast
1 tablespoon + 1/3 cup of honey (separated)
1/4 cup + 2 cups of warm water (separated)
1/3 cup of oil (I use avocado or olive)
1 tablespoon of sea salt
6 cups of flour separated in two batches of 3 cups (I use different combos: whole wheat, unbleached, oat flour, spelt flour, and flaxseed)
First make sure your yeast is alive by mixing 1 tablespoon each of yeast and honey with 1/4 cup of warm water – set this aside for 5 minutes. While yeast is activating mix together oil, remaining honey, water, and salt. Next stir in 3 cups of flour. Once flour is hydrated, add in the yeast mixture and remaining flour. Knead by hand or in a stand mixture with a dough hook for 5 minutes or until the dough pulls away from the side of the bowl. Allow dough to rise for one hour, covered in a warm spot. Press down risen dough and use for pizza crusts or place in refrigerator for up to 48hrs to ferment. When baking, form crusts, add toppings, and bake at 375 for 20 minutes or until bottom and edges are browned and cheese is melted.
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