Refrigerator No Knead White Bread

Refrigerator No Knead White Bread

Print Recipe

Yield

1 loaf 1 loaf

Difficulty

Easy Easy

Prep Time

0:15 0:15

Bake Time

45 to 50 minutes 45 to 50 minutes

Chill Time

2 to 24 hours 2 to 24 hours

Rise Time

1 hour 20 minutes 1 hour 20 minutes

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Ingredients

2-1/2 cups all purpose flour
3 tablespoons sugar
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
1/2 teaspoon salt
2/3 cup water
1/3 cup butter OR margarine
1 egg

Directions

Combine 1 cup flour, sugar, undissolved yeast, and salt in large mixer bowl. Heat water and butter until very warm (120^° to 130^°F), butter does not need to melt completely. Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make soft batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove batter from refrigerator and let dough sit on counter for 20 minutes; if needed, stir in enough flour to make dough easy to handle. On lightly floured surface, roll to 12 x 8-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until nearly doubled in size, about 1 hour.
Bake at 350°F for 45 to 50 minutes or until done. Remove from pan; cool on wire rack.

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