So 5 days is good... Cool
The dough recipe I used has honey in it.
Here are the ingredients in the bread maker. When placing the ingredients the wet ingredients go in first then the flour. After that you make a little well in the flour and pour in the yeast. This keeps the yeast from activating too early or being killed by the salt...
As it starts mixing you need to watch it initially and add a little bit of water or flour depending on what you see. Just enough so that it is sticky but does not stick to your hands...
So after mixing it goes into proofing mode and regulates the temperature automatically for proper rising. Appears the yeast has done it's job...
So here it is plopped out...
I wrapped it in Saran Wrap then ziplock bagged and into the fridge. I am going to make another batch. Then once the new pizza oven arrives tomorrow I can hopefully make some edible pies