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Super Simple Refrigerator Bread Recipe
|Sugar||1⁄3 Cup (5.33 tbs)|
|Solid shortening||1⁄3 Cup (5.33 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1⁄4 Cup (4 tbs) (About 110 Degrees Fahrenheit)|
|Eggs||2 , well beaten|
|All purpose flour||8 Cup (128 tbs)|
Serving size: Complete recipe
Calories 4753 Calories from Fat 787
% Daily Value*
Total Fat 89 g137.6%
Saturated Fat 21.9 g109.5%
Trans Fat 9 g
Cholesterol 423 mg
Sodium 6018.5 mg250.8%
Total Carbohydrates 847 g282.3%
Dietary Fiber 33.3 g133.2%
Sugars 75.1 g
Protein 127 g254.7%
Vitamin A 9.7% Vitamin C 0.15%
Calcium 24.3% Iron 296.2%
*Based on a 2000 Calorie diet
Dissolve yeast and the 1 teaspoon sugar in the 1/4 cup warm water; let stand in a warm place (80°) until bubbly (about 15 minutes).
Combine yeast mixture with sugar mixture; stir in eggs.
Stir in 4 cups of the flour; then gradually stir in as much of the remaining flour as dough will absorb, mixing well.
Place in a greased bowl; cover and chill for at least 3 hours or up to 24 hours.
To bake, divide dough in half.
With greased hands, shape each half into a smooth loaf.
Place each in a greased 9 by 5-inch loaf pan; cover and let rise in a warm place (80°) until almost doubled (about 2 hours).
Bake in a 350° oven for 30 to 35 minutes or until loaves sound hollow when tapped.
Remove from oven.
Let loaves cool in pans on a wire rack for 10 minutes, then turn loaves out onto rack to cool completely.