For years & years I’ve used the same dough recipe… until this month!!
My “bread & pizza making” has changed because of this recipe below.
The secret is making a 4 loaf batch of dough that just stays in the frig
and is ready at a moments notice. So far I’ve reached in my frig and grabbed out dough to made pizza, bread for sandwiches, pizza rolls and pizza.
The entire family loves the taste & I love how easy it is. Read & see why.
THANK YOU to my life-long friend, Jodi, who shared this recipe with me!!
We named it after you, Jod!
Jodi’s Refrigerated Bread Dough
Makes 4 1-lb loaves (small loaves)
3 Cups lukewarm water
1 1/2 T yeast (1 1/2 packets)
1 1/2 T sea salt
6 1/2 Cups flour (you can use 1/2 whole wheat)
Dissolve yeast in warm water. Stir.
Mix other ingredients together and add them to the liquid mixture.
Lightly cover & let it sit out on the counter until dough rises and collapses (approx. 2-3 hrs.)
Put in the lidded container (NOT airtight) and keep in the frig.
On baking day scope out a cantaloupe-sized hunk of dough (use flour on your hands cuz dough is wet)
and put in greased pan to rise for 20 min or more. Flour the top of dough and slash w/a serrated knife.
Then bake at 350 degrees for 30 min. to hr. (depending on the size of loaf).