No-Knead Refrigerator Bread

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.

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 -----