No-Knead Refrigerator Bread

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.