Cool-Rise White Bread

Cool-Rise White Bread

            Bread prepared by the cool-rise can be baked any time from 2 to 24 hours after refrigerating. Work area should be warm while dough is being mixed and mixing should be done quickly to prevent cooling the dough.

                             2 tsp.sugar

                             1/2 cup warm water

                             2 envelopes granular yeast (4 tsp.).

                             1- 3/4 cups warm milk

                             2 Tbsps  sugar

                   1 Tbsp.salt

                             3 Tbsps.shortening

                             5- 1/2-6-1/2 cups flour

            Prepare the dough as for white bread until after first rising. Cover dough with plastic wrap, then a towel and let rest for 20 minutes in the board. Punch down, shape and fit into bread pans. Brush surface of dough with oil; cover pan loosely with greased wax paper, then plastic wrap. Refrigerate pans of dough for 2-24 hours. Remove from refrigerator when needed; let stand at room temperature for 10 minutes while preheating oven to 400F. Puncture any large surface bubbles which may have formed on dough during refrigeration, using greased toothpick. Bake 30- 40 minutes. Cool on a rack. For a soft crust, brush tops of baked loaves with margarine after removing from pans. Yield 2 loaves.