November 22, 2006 - 6:22am
Retarding encirched loaves?
I'm making a cranberry walnut bread for Thanksgiving, and won't have time to do the whole process tomorrow. The dough contains eggs and butter - can I still proof and shape it tonight, refrigerate it and bake it tomorrow?
I've done this with straight doughs before, but never an enriched dough.
Thanks!
-Joe