Refrigerator dough

vfairbrass · 16 January 2007 at 2:58PM

I have just read the Tightwad article on refrigerator dough and as I don't have a breadmaker thought I would like to try it. Her article talks of the various uses she puts it to during the week but doesn't give any recipes She recommends the Betty Crocker recipe for the original dough and I have found this on the web but wondered if anyone had used refrigerator dough and if they have any tips.
Valerie

thriftlady_2 · 16 January 2007 at 4:00PM

I'm sure a recipe was posted for this. If not someone pm'd me a recipe which I will look out for you as soon as I've collected the kids from school

Angelina-M · 16 January 2007 at 4:16PM

Do you just mean making a larger amount of dough and putting it in the fridge? This is what I do, I make up the dough as usual and then everyday or so I knock it back so it doesnt climb out of the fridge.

I cut off what I need for a loaf or whatever, then put the rest back in the fridge. It seems to make the loaf nice and light. However I do use part home milled wholegrain flour and that benefits from the super long proving times.

I've never kept it longer than about three or four days though, its always gone by then.

vfairbrass · 16 January 2007 at 4:59PM

No, refrigerator dough includes mashed potato.
Valerie

thriftlady_2 · 16 January 2007 at 4:59PM

Found it !

http://forums.moneysavingexpert.com/showpost.html?p=1623771&postcount=38

Here's the link to the whole thread about the Tightwad Gazette. It's well worth reading:)
http://forums.moneysavingexpert.com/showthread.html?p=1622526&highlight=refrigerator+dough#post1622526

Topher · 16 January 2007 at 11:52PM

Recipe By : Betty Crocker's Cookbook

1 package active dry yeast
1 1/2 cups warm water -- (105-115 degrees)
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes
all -purpose flour -- (7-7 1/2 cups)

Preparation Method
Disslove yeast in warm water.
Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover bowl tightly; refrigerate at least 8 hours or until ready to use.
(Dough can be kept in the refrigerator up to 5 days at 45 degrees or below. Keep covered.) When ready to use, punch down dough. Shape into 1" balls.
Place into lightly greased round cake pans. Brush with butter.
Bake at 400F for 20 minutes.

Might be this
T

PLEASE READ BEFORE POSTING

Refrigerator dough

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