Refrigerator rise white bread
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Refrigerator rise white bread
Last updated 6/12/2012 1:20:12 AM. Recipe ID 51830. Report a problem with this recipe.
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      Title: Refrigerator rise white bread
 Categories: Breads
      Yield: 4 Servings
  6 1/2 c  Unbleached Flour *
      2 tb Sugar
  2 1/4 c  Hot Water (130 degrees F.)
      2 pk Active Dry Yeast
      1 tb Salt
    1/4 c  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 8 1/2 x 4 1/2 x 2 1/2-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 Converted by MMCONV vers. 1.40 ---

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Recipe ID 51830 (Apr 03, 2005)

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