No-Knead Refrigerator Bread

1. 1

   Dissolve yeast in warm water in a large mixing bowl.

2. 2

   Add sugar, shortening, eggs, potatoes, salt, and 4 cups flour.

3. 3

   Beat 30 seconds at low speed of electric mixer; beat 2 minutes at medium speed, scraping bowl occasionally.

4. 4

   Stir in remaining flour, mixing well.

5. 5

   Place dough in a well-greased bowl, turning to grease top.

6. 6

   Cover tightly, and refrigerate 8 hours or up to 3 days before shaping.

7. 7

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

8. 8

   Place in 2 greased 9 x 5 x 3 inch loafpans.

9. 9

   Cover and let rise in a warm place, free from drafts, 3 hours or until doubled in bulk.

10. 10

    Bake at 400F (200C) for 15 to 20 minutes or until loaves sound hollow when tapped.

11. 11

    Place in greased pans.

12. 12

    Cover and let rise in a warm place, free from drafts, until doubled in bulk.

13. 13

    Bake at 400F (200C) for 10 to 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.