gum in a 5-quart lidded round food storage container. combine the oil, honey and water, set aside.
dump the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water. unlike our wheat doughs we do not add all of the liquid at once and stir. if you do that it will result in a lumpy dough.
continue to stir while you pour in another 1/3 of the liquid.
on baking day take the bucket from the refrigerator. the dough will be quite fluffy still and you want to try not to handle the dough too much. just like our other doughs the trick is 