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 ---

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini