No-Knead Refrigerator Bread

Title: No-Knead Refrigerator Bread

Categories: Breads, S

living

Yield: 24 Rolls

Norma Wrenn NPXR56A&B

1 pk Dry yeast

1 1/2 c Warm water (105-115~)

2/3 c Sugar

2/3 c Shortening

2 Eggs

1 c Warm mashed potatoes

1 1/2 ts Salt

7 1/2 c All-purpose flour; about 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

8 hours or up to

days before shaping.

Divide dough in half; shape each half into a loaf.

2 greased 9-x5-x3-inch loafpans. Cover nd

let rise in a warm place (85

), free from drafts, 3

15 to

20 minutes or until loaves sound hollow when tapped.

Yield: 2 loaves. Note: To make rolls, shape as

desired. Place in greased pans. Cover and let rise in

a warm place, free from drafts, until doubled in bulk.

10 to 15 minutes. Yield

2 dozen.

Source: Southern Living 1983 Annual Recipes, Oxmoor House --