Super Simple Refrigerator Bread
|Sugar||1⁄3 Cup (5.33 tbs)|
|Solid 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 110 Degrees Fahrenheit)|
|Eggs||2 , well beaten|
|All purpose flour||8 Cup (128 tbs)|
In a large bowl, combine the 1/3 cup sugar with shortening, salt, and boiling water; let cool to lukewarm.
Dissolve yeast and the 1 teaspoon sugar in the 1/4 cup warm water; let stand in a warm place (80°) until bubbly (about 15 minutes).
Combine yeast mixture with sugar mixture; stir in eggs.
Stir 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 (80°) until almost doubled (about 2 hours).
Bake in a 350° oven for 30 to 35 minutes or until loaves sound hollow when tapped.
Remove from oven.
Let loaves cool in pans on a wire rack for 10 minutes, then turn loaves out onto rack to cool completely.