No-Knead Refrigerator Bread

---------- Recipe via Meal-Master (tm) v8.05

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
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-x5-x3-inch loafpans. Cover nd
let rise in a warm place (85~), free from drafts, 3
hours or until doubled in bulk. Bake at 400~ for 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.
Bake at 400~ for 10 to 15 minutes. Yield 2 dozen.
Source: Southern Living 1983 Annual Recipes, Oxmoor
House

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