Refrigerator Bread Dough

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Purchased from the Woods Estate in Canton, Texas in 1988. Dated 1944.



  1. Dissolve the yeast in warm water.
  2. Stir in the Sugar, salt, shortening, eggs, potatoes, and 4 cups of the flour.
  3. Beat until smooth.
  4. Mix enough of the remaining flour to make the dough easy to handle.
  5. Turn the dough onto a lightly floured board; knead until smooth and elastic, about 5 minutes.
  6. Place dough in a greased gallon zip lock, making sure all the air is out.
  7. Refrigerate at least 8 hours or until ready to use. (Dough can be kept in refrigerator at 45 degrees or below. As it rises slightly, it may be necessary for you to re-zip the bag.)

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Cat's Recipes Y-Group