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No Knead Refrigerator Bread

Recipe name:
No Knead Refrigerator Bread

Recipe category:
Baked Goods

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Recipe detials: No-Knead Refrigerator Bread

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. 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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No Knead Refrigerator Bread

I was hoping for more on no knead refrigerator bread should be elaborated ASAP so like we can hopefully get so I can decide for myself.