The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dough that rises in the frige

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purpledragonesss's picture
purpledragonesss

dough that rises in the frige

Many years ago I had a recipe for dough that you let rise in the refrigerator.  I remember it had water, yeast, sugar, egg, flour for sure, but can't remember what else or how much.  It was given to me by a person from the WIC office to help me make homemade pizza dough and rolls and "hot pockets".  It rose quickly in the cold, unlike the other stuff I've seen here that say overnight.  Does anyone have a clue what I'm talking about?  I can't find anything anywhere on the web.  Thanks, Sherry

Mini Oven's picture
Mini Oven

I don't have it in front of me but I think what you are looking for is in the basic Better Homes and Gardens Cookbook  under baking bread  with refrigerator helps.  If I remember right all they did was increase the commercial yeast and sugar but I would check on that first.  I'll get back to you.  

Could also be in a Fleischmann's yeast cookbook.    --Mini Oven
Googled Fleischmann's yeast and came up with 508 recipies under Refrigerator rise:
http://www.breadworld.com/Search/query.asp

purpledragonesss's picture
purpledragonesss

Thank you so much.   I went to that web site and I think I found the recipe.  I used to use it all the time, but some where along the line I lost the recipe.  Again, Thank you.