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Refrigerator Rise White Bread

Refrigerator Rise White Bread recipe image
This refrigerator rise white bread offers the perfect solution for bakers who want homemade quality without the last-minute rush. By allowing the dough to ferment slowly in the cold, the yeast develops complex flavors and a superior texture that you simply cannot achieve with quick-rise methods. The result is a loaf with a golden crust and an incredibly soft, airy interior. It pairs beautifully with soups, sandwiches, or simply toasted with butter for breakfast. The long fermentation process enhances the digestibility of the gluten while creating a distinctive, slightly tangy aroma. Whether you need fresh bread in the morning or for a weekend gathering, this recipe provides flexibility and consistent results every time.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 3402.3
Dietary: Vegetarian
Description
This refrigerator rise white bread offers the perfect solution for bakers who want homemade quality without the last-minute rush. By allowing the dough to ferment slowly in the cold, the yeast develops complex flavors and a superior texture that you simply cannot achieve with quick-rise methods. The result is a loaf with a golden crust and an incredibly soft, airy interior. It pairs beautifully with soups, sandwiches, or simply toasted with butter for breakfast. The long fermentation process enhances the digestibility of the gluten while creating a distinctive, slightly tangy aroma. Whether you need fresh bread in the morning or for a weekend gathering, this recipe provides flexibility and consistent results every time.
Ingredients
  • 6 1/2 cup Unbleached Flour *
  • 2 tablespoon Sugar
  • 2 1/4 cup Hot Water (130 degrees F.)
  • 2 package Active Dry Yeast
  • 1 tablespoon Salt
  • 1/4 cup Butter or Margarine **
Directions
  1. 1
    In a large bowl, combine 2 cups of the flour, yeast, sugar, and salt.
  2. 2
    Stir in the hot water until mixed.
  3. 3
    Beat with an electric mixer at medium speed or with a wooden spoon for 2 minutes, scraping sides of the bowl occasionally.
  4. 4
    Add the butter and 1 cup more of the flour; mix until combined.
  5. 5
    Beat at medium speed or by hand for 2 minutes, scraping the bowl occasionally.
  6. 6
    Gradually stir in enough of the remaining flour to make a soft dough that clears the sides of the bowl.
  7. 7
    Turn the dough out onto a lightly floured surface.
  8. 8
    Knead for 8 to 10 minutes until the dough is smooth and elastic, adding only enough flour to prevent sticking.
  9. 9
    Cover the dough with a bowl or damp cloth and let it stand for 20 minutes.
  10. 10
    Meanwhile, grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans or a large baking sheet.
  11. 11
    Uncover the dough and knead briefly; divide in half and place into the prepared pans or onto the baking sheet.
  12. 12
    Brush two sheets of plastic wrap with oil and cover the loaves loosely with the oiled side touching the dough.
  13. 13
    Refrigerate for 2 to 24 hours.
  14. 14
    When ready to bake, remove the dough from the refrigerator and uncover.
  15. 15
    Puncture any surface bubbles with a skewer or wooden toothpick.
  16. 16
    Place the pans in an unheated oven.
  17. 17
    Turn the oven on to 350 degrees F (177&# 194;°C).
  18. 18
    Bake for 40 to 60 minutes or until the bread is golden brown and sounds hollow when tapped.
  19. 19
    Remove from pans and cool completely on a wire rack.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 3402.3kcal
% Daily Value *
Total Fat 31.6g49%
Saturated Fat 8.7g44%
Cholesterol 0.0mg0%
Sodium 30102.8mg1255%
Total Carbohydrate 672.5g225%
Dietary Fiber 27.0g108%
Sugars 17.8g
Protein 88.2g177%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use only enough flour to make a soft dough and to keep from sticking when kneading. Using too much flour will result in a dense loaf.

Butter or margarine must be at room temperature. Alternatively, you can use the same amount of vegetable oil.

The dough can be refrigerated for as little as 2 hours or up to 24 hours. The longer the fermentation, the more complex the flavor.

Ensure the water is exactly 130 degrees F. to activate the yeast without killing it.

This recipe yields two standard loaves or one large free-form loaf on a baking sheet.

Keywords: bread, white bread, refrigerator rise, slow rise, yeast, homemade, baking, flour, vegetarian, comfort food, loaf, fermentation, easy bread, meal prep, soft dough, breakfast, sandwich bread, artisan, homestyle, pan bread
Read it online: https://www.chefs-mate.com/recipe/refrigerator-rise-white-bread-2/