The "Magic" Bread Solution - Refrigerator Bread Dough

I know, I know, it doesn't seem like I should be discussing bread-baking here in the Speeding Kitchen. There is, however, a way to make from-scratch homemade bread without a lot of time or effort: Refrigerator Bread Dough! This is one of those golden recipes that feels like it changed my culinary life! Now we have homemade bread again on a regular basis. It smells great while it's baking, it tastes great, and with the price of flour going through the roof, it's definitely a frugal alternative to buying ready-made loaves. If you've never tried making your own bread before, rest assured that it's actually pretty simple as long as you attend to a few key details. This dough is incredibly versatile and forgiving. I will be sharing lots of different ways to use it in the future, but let's get started with the basic recipe:

Refrigerator Bread Dough

Time: 15-20 minutes

5 tsp active dry yeast
2 cups warm water
1/2 cup granulated sugar
1 cup mashed potatoes
1/2 cup canola oil
2 eggs
1 1/2 tsp salt
4 cups whole wheat flour
3-3 1/2 cups all-purpose flour

1. In a large bowl, combine the yeast, water, and sugar. Let stand 10 minutes or until yeast is thick and foamy. (Note: This is the most critical step! If you don't get a thick, foamy solution after 10-15 minutes, your yeast is not active - either it's too old or the water temperature was too hot or cold. You'll need to try again!)

2. Add mashed potatoes, oil, eggs and salt. Mix well.

3. Gradually add the whole wheat flour, stirring until well combined.

4. Slowly add all-purpose flour as you begin to knead the dough. Knead for 5-8 minutes, adding flour as needed, until dough is smooth and elastic (it should no longer feel sticky).

5. Place dough in a large bowl and cover tightly with plastic wrap. Place in fridge.

It's all done until you're ready to use it! The dough will complete its first rising in the fridge and will keep for about a week. There is enough dough for 3 loaves of bread.

To make loaves:

Time: Hands on prep:5 minutes shaping
Waiting: 1 hr rise, 25 minutes baking

1. Divide dough into three equal portions. Roll each portion out into a rectangle, approximately 9"x12".

2. Roll up, starting at longer edge of dough. Pinch seam together to seal. Turn seam side down. Tuck edges of loaf under (so that the loaf is the same length as the baking pan).

3. Place loaves in greased loaf pans. Place in a warm location and cover with a clean kitchen towel. Let rise 1 hour or until doubled in size.

4. Bake at 375 degrees F for 25 minutes or until loaf sounds hollow when tapped.

5. Cool on a cooling rack for 5-10 minutes, then remove from pan to finish cooling.

Tips:

-Buy yeast and flour in bulk to keep the cost as low as possible (bulk yeast can be stored in the freezer)

-This is a great way to use up those leftover mashed potatoes you might have in your freezer if you've been keeping up with your Sunday Night Fridge Cleanout!