Refrigerator Bread Dough

Introduction

History

Refrigerator bread dough has been a popular option for home bakers for decades. The concept of storing bread dough in the refrigerator was likely born out of a desire to save time and effort in the kitchen while still enjoying the taste of freshly baked bread.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use warm water to dissolve the yeast, as this will help activate it and ensure that the dough rises properly.

- Knead the dough until it is smooth and elastic to develop the gluten and create a light and airy texture in the finished bread.

- When storing the dough in the refrigerator, make sure to remove as much air as possible from the bag to prevent the dough from drying out.

Serving Suggestions

Refrigerator bread dough can be used to make a variety of breads, including dinner rolls, sandwich bread, and even cinnamon rolls. Serve warm with butter or jam for a delicious treat.

Cooking Techniques

Refrigerator bread dough can be baked in a conventional oven or a bread machine. Follow the instructions for your chosen method to ensure the best results.

Ingredient Substitutions

Vegetable oil can be used in place of lard.

- Active dry yeast can be used instead of instant yeast, but may require additional proofing time.

Make Ahead Tips

Refrigerator bread dough can be made ahead of time and stored in the refrigerator for up to 3 days before baking.

Presentation Ideas

Shape the dough into rolls, loaves, or braids for a beautiful presentation. Brush with egg wash before baking for a shiny finish.

Pairing Recommendations

Refrigerator bread dough pairs well with soups, salads, and pasta dishes. It also makes a delicious accompaniment to a cheese or charcuterie board.

Storage and Reheating Instructions

Store leftover bread in an airtight container at room temperature for up to 3 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of refrigerator bread dough contains approximately 250 calories.

Carbohydrates

Each serving of refrigerator bread dough contains approximately 30 grams of carbohydrates.

Fats

Each serving of refrigerator bread dough contains approximately 10 grams of fat.

Proteins

Each serving of refrigerator bread dough contains approximately 6 grams of protein.

Vitamins and minerals

Refrigerator bread dough is not a significant source of vitamins and minerals.

Alergens

Refrigerator bread dough contains wheat and eggs.

Summary

Refrigerator bread dough is a moderate source of carbohydrates and fats, with a small amount of protein. It is best enjoyed as part of a balanced diet.

Summary

Refrigerator bread dough is a convenient and versatile option for home bakers who want to enjoy fresh bread without the hassle of making it from scratch every time. With a few simple ingredients and some advance preparation, you can have delicious homemade bread whenever you want.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a hot summer day and I was visiting my friend Margaret, who was known for her delicious homemade bread. As soon as I walked into her kitchen, I was greeted by the warm aroma of freshly baked bread. Margaret was in the midst of making a batch of bread dough, and she told me that it was a recipe she had learned from her own grandmother.

Margaret handed me a copy of the recipe and explained that it was called Refrigerator Bread Dough. She said that the beauty of this recipe was that you could make a large batch of dough and keep it in the refrigerator for up to a week, allowing you to bake fresh bread whenever you wanted. I was intrigued by the idea of having freshly baked bread on hand at all times, so I asked Margaret if she would teach me how to make it.

As we began to mix the ingredients together, Margaret shared with me the story of how she had learned the recipe from her grandmother when she was a young girl. She told me that her grandmother had always been a wonderful cook and baker, and that she had passed down many delicious recipes to her. Margaret said that making bread with her grandmother was one of her fondest memories, and that she was happy to be able to share that experience with me.

As we kneaded the dough and let it rise, Margaret shared with me some tips and tricks for making the perfect loaf of bread. She told me that the key to a good bread dough was to use high-quality ingredients and to knead the dough until it was smooth and elastic. She also showed me how to shape the dough into a loaf and how to score the top to create a beautiful crust.

After the dough had risen and we had baked a loaf of bread, Margaret and I sat down to enjoy a slice with some butter and homemade jam. The bread was warm and soft, with a crust that was perfectly crisp. As I savored the delicious flavors, I knew that I had found a recipe that would become a staple in my own kitchen.

Over the years, I have made Refrigerator Bread Dough countless times, each time adding my own twist to the recipe. I have experimented with different types of flour, added in herbs and spices, and even tried making sweet breads with fruit and nuts. No matter how I choose to customize the recipe, the end result is always a delicious loaf of bread that fills my home with the comforting aroma of home-baked goodness.

I am grateful to Margaret for teaching me how to make Refrigerator Bread Dough and for sharing with me the memories of her grandmother. Every time I bake a loaf of bread using this recipe, I am reminded of the love and care that goes into creating something so simple yet so satisfying. And as I pass this recipe down to my own children and grandchildren, I know that it will continue to be a cherished tradition in our family for generations to come.

Categories

| Cathy's Recipes | Potato Recipes | Yeast Recipes |

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