No-Knead Refrigerator Bread
Yield
1 LoafPrep
45 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1 ½ | cups |
water
warm |
|
| ⅔ | cup |
sugar
|
|
| ⅔ | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 1 | cup |
mashed potatoes
warm |
|
| 1 ½ | teaspoons |
salt
|
|
| 7 ½ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 355 | ml |
water
warm |
|
| 158 | ml |
sugar
|
|
| 158 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 237 | ml |
mashed potatoes
warm |
|
| 7.5 | ml |
salt
|
|
| 1.8 | l |
all-purpose flour
|
|
Directions
Dissolve yeast in warm water in a large mixing bowl.
Add sugar, shortening, eggs, potatoes, salt, and 4 cups flour. Beat 30 seconds at low speed of electric mixer; beat 2 minutes at medium speed, scraping bowl occasionally.
Stir in remaining flour, mixing well.
Place dough in a well-greased bowl, turning to grease top. Cover tightly, and refrigerate 8 hours or up to 3 days before shaping.
Divide dough in half; shape each half into a loaf.
Place in 2 greased 9 x 5 x 3 inch loafpans.
Cover and let rise in a warm place, free from drafts, 3 hours or until doubled in bulk.
Bake at 400℉ (200℃) for 15 to 20 minutes or until loaves sound hollow when tapped.
Place in greased pans. Cover and let rise in a warm place, free from drafts, until doubled in bulk.
Bake at 400℉ (200℃) for 10 to 15 minutes.
Makes 2 dozen.
