GAIL:
Good Afternoon. Any yeasted bread recipe will work. Placing the mixed dough in the fridge is called the "FERMENTATION phase (1st rise). This method just makes the fermentation period longer because of the chilled envirement. It is a slow rize & will produce a more flavorful bread. Outside of the fridge in 78 to 82 degrees room temp. the ferm. time to double is 1 hour & 20 minutes. Then when it has doubled in volume, remove from fridge & wait till the concoction reaches room temp. Then re -distribute (Punch it down) the gases the yeast caused to make the dough rize. Now the 1st proof rise begins. (To double once again) Depending on your recipe you may or may not need to do a 2nd proof. If you require a recipe let us know what type of bread you wish to bake, ie, French/Italian bread, whole-wheat bread, soft dinner rolls, rye bread, so forth & so on. You will get help. Have a nice day young lady.
~Chef Dunask.