Refrigerator rise white bread

Yield: 4 servings

Measure Ingredient
6½ cup Unbleached Flour *
2 tablespoons Sugar
2¼ cup Hot Water (130 degrees F.)
2 packs Active Dry Yeast
1 tablespoon Salt
¼ cup Butter or Margarine **

* Use up to this much flour. Use only enough flour to make a soft dough and to keep from sticking when kneading. ** Butter or margarine must be at room temperature or use the same amount of vegetable oil. In a large bowl mix 2 cups of the flour, the yeast, sugar, and salt. Stir in the hot water and when mixed, beat with an electric mixer at medium medium speed or with a wooden spoon for 2 minutes, scraping sides of bowl occasionally.

Add butter and 1 cup more of the flour; when mixed, beat at medium speed or by hand for 2 minutes, scraping bowl occasionally. With wooden spoon, gradually stir in enough of the remaining flour to make a soft dough.

Turn dough out on lightly floured surface (use some of the remaining flour) and knead for 8 to 10 minutes until dough is smooth and elastic, adding only enough flour to keep dough from sticking.

Cover dough with bowl and let stand 20 minutes.

In the meantime grease two 8½ x 4 ½ x 2 ½-inch loaf pans or a large baking sheet.

Uncover dough and knead briefly; divide in half and place in pans or on baking sheet. Brush 2 sheets of plastic wrap with oil and cover loaves loosely.

Refrigerate for 2 to 24 hours.

When ready to bake, remove from refrigerator, uncover and puncture any surface bubbles with a skewer or wooden toothpick. Place in an unheated oven; turn on oven to 350 degrees F. Bake 40 to 60 minutes or until done.

Cool loaves on wire rack.

Makes 2 loaves

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