How To make 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 -----
How To make No Knead Refrigerator Bread's Videos
Refrigerator Bread Dough: knead Today Bake Tomorrow.
Hello Friends,
The dough I worked on the video is half of this recipe.
So, the recipe here is enough to do the Pull Bread and about 15 little bread.
Recipe:
Bread
2 envelopes of active dry yeast
1 cup of warm water
1 cup of shortening
1 cup of sugar
1 teaspoon of salt
1 cup of boiling water
2 eggs
6 to 7 cups of all-purpose flour
Bake the Pull bread at 350 degrees for 35 minutes.
Bake the little ones at 350 degrees for 15 minutes.
For the filling:
2 cups of mozzarella cheese
For the herbs:
1 garlic clove
2 tablespoon of herbs of Provence or any other herb of your choice.
Olive oil
I hope you like this recipe as much I do.
Thank you!
5 FAST breads I make from my 5-minute bread dough!
I love keeping my 5-minute bread dough in the refrigerator for fresh-baked bread every night of the week. But sometimes I get tired of just plain bread. Here are five other ways I use my easy 5-minute bread dough to have dinner (or breakfast) on the table in a hurry!
Links:
5-Minute Bread Recipe:
All 5 Recipes from this video:
Timestamps:
0:00 - Intro
0:42 - No-Knead Bread Dough
1:52 - Herbed Flatbread
3:25 - Garlic Parmesan Bread Rolls
5:59 - Quick Dinner Rolls
6:56 - Jamrolls
10:16 - Rosemary & Sundried Tomato Artisan Mini-Loaf
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#5minutebread #easybread #nokneadbread #artisanbread
How to Make Refrigerator Bread | Super Easy Make Ahead Bread Dough | Fresh Bread Every Night!
I discovered the technique of refrigerator bread, I have been able to bake awesome bread that looks as good as it tastes.
This recipe is very similar to my earlier “no-knead” bread, but it is even more simple, and I think it tastes better.
Like the earlier no-knead dough, you mix the ingredients and let the yeasts develop naturally, but with this method you add time in the fridge to let the yeast work slower to get a nicer consistency and a more refined taste.
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This playlist consists of videos that are mentioned and linked in the book The Basics of Baking: How to Make Breads, Biscuits, and other Homemade Goodies Includes No-Fail Bread Recipes, Book 7 Home the Homestead Basics Series
Overnight No Knead Bread | with commercial yeast | Beginner recipe | In For The Food
#bread #baking
I made this recipe for anyone that is busy or a beginner in baking bread and does not want to take care of a sourdough starter. It uses all purpose flour and commercial yeast, so it can be done by anyone. You do need though a cast iron pan (aka Dutch oven), for optimal results.
You can find the full recipe here:
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How to Bake Bread Straight from the Fridge | Cold Proofing Guide
If you want freshly baked bread for breakfast, then cold proofing is the ultimate method for it. All the work is done on the previous day from mixing, bulk fermenting, dividing, resting to shaping and even glazing. The only thing left to do in the morning is the baking part.
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Easy No-Knead Bread Recipe!
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