Super Simple Refrigerator Bread
|Sugar||1⁄3 Cup (5.33 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1⁄4 Cup (4 tbs) (About 110Ã)|
|Eggs||2 , well beaten|
|All-purpose flour||8 Cup (128 tbs), unsifted|
In a large bowl, combine the 1/3 cup sugar, shortening,' salt, and boiling water; cool to lukewarm.
Dissolve yeast and the 1 teaspoon sugar in the 1/4 cup water; set in warm place until bubbly (about 15 minutes).
Combine yeast mixture with lukewarm mixture; stir in eggs.
Beat in 4 cups of the flour; then gradually stir in as much of the remaining flour as dough will absorb, mixing well.
Place in a greased bowl; cover and chill for at least 3 hours or up to 24 hours.
To bake, divide dough in half.
With greased hands, shape each half into a smooth loaf.
Place each in a greased 9 by 5-inch loaf pan; cover and let rise in a warm place until almost doubled (about 2 hours).
Bake in a 350° oven for 30 to 35 minutes or until bread sounds hollow when tapped.
Let cool on racks.