---------- Recipe via Meal-Master (tm) v8.05
  
       Title: No-Knead Refrigerator Bread
  Categories: Breads, S_living
       Yield: 24 Rolls
  
            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.
   Yield: 2 loaves. Note: To make rolls, shape as
   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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