RCI-BR.001.0219.001
Refrigerator Bread Dough
Purchased from the Woods Estate in Canton, Texas in 1988. Dated 1944.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 tablespoon
- warm water for the yeast only1 cup
- 2/3 cups
- 1-1/2 teaspoon
- 2/3 cups
- 2 unit
- instant Potato flakes mixed with 1 cup warm water (not yeast water)½ cup
- 7-1/2 cups
Method
1
Mix the dry yeast with 1 cup of warm water in a large bowl and let sit for 5 minutes until foamy, indicating the yeast is active.
2
Add the sugar, salt, shortening, and eggs to the yeast mixture, stirring until the shortening is mostly incorporated and the ingredients are well combined.
3
Prepare the instant potato flakes by mixing ½ cup flakes with 1 cup of warm water (not the yeast water) and let cool slightly, then add to the dough mixture, stirring well.
4
Gradually add the all-purpose flour, 1 cup at a time, mixing thoroughly with a wooden spoon or stand mixer until a soft, slightly sticky dough forms.
8 minutes
5
Knead the dough on a lightly floured surface for 5-8 minutes until it becomes smooth and elastic, adding small amounts of flour only if necessary to prevent sticking.
6
Shape the dough into a ball, lightly grease a large bowl, and place the dough inside, turning to coat all sides with a thin layer of oil.
7
Cover the bowl with plastic wrap or a damp cloth and refrigerate for at least 8 hours, or up to 5 days, allowing the dough to develop flavor and making it easier to shape.
8
Remove the dough from the refrigerator 1-2 hours before shaping, allowing it to come closer to room temperature for easier handling.
9
Divide the dough into portions as needed for rolls, loaves, or other bread shapes, then place on greased baking sheets or in prepared pans and cover loosely.
10
Allow the shaped dough to rise at room temperature for 1-2 hours until puffy and nearly doubled in size.
11
Preheat the oven to 375°F and bake the bread for 20-25 minutes until golden brown and the internal temperature reaches 190°F.
23 minutes