---------- Recipe via Meal-Master (tm) v8.05
 
      Title: No-Knead Refrigerator Bread
 Categories: Breads, S_living
      Yield: 24 Rolls
 
           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.
  Yield: 2 loaves. Note: To make rolls, shape as
  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
 
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