No-Knead Refrigerator Bread

The genius of this old-fashioned recipe is the refrigerator rest. Mix the dough whenever you have ten minutes, stash it in the fridge for up to three days, then shape and bake fresh loaves whenever you want. The slow cold ferment also develops more complex flavor than any same-day bread can deliver.

Mashed potatoes are the not-so-secret ingredient that makes potato breads so legendary. The starch holds moisture in the finished loaf for days, keeps the crumb soft and pillowy, and adds a faint sweetness that lets the bread shine in sandwiches, toast, and dinner rolls alike. Warm mashed potatoes work best; cold mash can shock the yeast.

No kneading is required because the long cold rest does all the gluten development work for you. The yeast slowly works through the dough while you sleep or run errands, building structure and flavor with zero hands-on effort.

Two eggs and a generous amount of shortening enrich the dough, giving it that golden, slightly tender, almost brioche-leaning quality. Don’t substitute butter; shortening produces the cleaner, lighter crumb traditional to this style.

Let the shaped loaves rise a full three hours in a warm spot. The dough is rich and slow to wake up after the long cold rest, so patience here pays off in a tall, fluffy finished loaf.

Pro Tips

• Punch the dough down each day if storing for the full 3 days to release built-up gas.
• Bake until the loaves sound hollow when tapped on the bottom for proper doneness.
• Brush the warm crust with melted butter for a softer, glossier finish.
• This dough also makes incredible dinner rolls. Shape into 24 balls instead of loaves.

Variations

• Stir in a half cup of raisins or chopped dates for sweet breakfast bread.
• Add 2 teaspoons of cinnamon and a pinch of nutmeg for spiced bread perfect for French toast.
• Roll the dough out, spread with cinnamon-sugar, and roll up for an easy cinnamon swirl loaf.