|4 cups of All Purpose Flour|
|4 tablespoons of Coconut Oil|
|2 teaspoons of Dry Active Yeast|
|4 tablespoons of Raw Honey|
|1 teaspoon of Himalayan Pink Salt|
|1 cup of Warm Water|
|Side: a coffee cup of Room Temperature Water|
|Side: 1 cup of reserved All Purpose Flour|
Prepare the wet and dry ingredients:
- Take a small bowl and fill with 1 cup of WARM WATER and DRY ACTIVE YEAST
- Mix the yeast and water together and let sit for at least 5 minutes
- Take another small bowl and pour in COCONUT OIL, RAW HONEY, and HIMALAYAN PINK SALT
- Mix the ingredients together
- Take a large mixing bowl and fill with ALL PURPOSE FLOUR
Mix the wet and dry ingredients together
- Gently pour the ingredients from the two smaller bowls into the large mixing bowl
- Use a spatula, or your hands, to mix the ingredients together
- Once the wet ingredients have mixed with the flour you will add a tablespoon of the ROOM TEMPERATURE water and mix until all the powdery flour becomes a doughy consistency.
- Continue to add 1 tablespoon of water at a time and then mix until you reach the doughy consistency
- The dough will be a bit wet, but able to hold itself together
Get ready for your first round (out of 2) of kneading:
- Use a handful of the RESERVED FLOUR and spread over a flat clean surface
- Place the bread dough on top of the flour and knead
- You will knead the dough until it is no longer a wet dough – in other words, it should not be sticking to your fingers
- If the dough is too wet add a small handful of the RESERVED FLOUR on the wet spot and knead to incorporate the flour
- You can stop kneading when the dough is able to be stretched and extended without falling or cracking apart
- Try not to go beyond this point and over knead. This can make the final product very dense and hard.
Prepare for the rising period:
- When done, take some coconut oil and grease the inside of a mixing bowl
- Then place the dough into the mixing bowl
- Cover with saran wrap
- Let the dough rise in a warm place for 1 hour
- I will raise the temperature of the oven to at least 100°F before turning it off and then place my dough in there to rise
- After that hour, take the dough and lightly punch it the center to let air escape
- You will notice that the dough has gotten moist again
- You will knead a second time until the final product is back to a dry dough that is extendable, stretchable, and holds its shape.
This dough is diverse and can be used for rolls, sandwich bread, pizza/flat breads, and bread design!
In general, this dough will cook through at 400°F for 18-20 minutes. Enjoy!
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