Recipe: Refrigerator-Rising French Bread for Kathy

Refrigerator-Rising French Bread
Source: Rachel Paxton

2 1/4 c warm water
2 pkg active dry yeast
2 T sugar
1 T salt 3 T butter or margarine
5 1/2-6 1/2 unsifted flour
cornmeal
salad oil

In a large bowl, dissolve yeast and warm water. Add sugar, salt, and butter. Stir in 2 c of the flour. Beat with a rotary beater until smooth, 1-2 minutes. Add 1 c of flour.

Beat vigorously. Work in enough additional flour to make a soft dough. Turn out onto a lightly-floured board and knead until smooth and elastic. Cover with plastic wrap, then a towel; let rise on board for 20 minutes.

Punch down dough, divide in half. On a lightly-floured board, roll each portion into 15x10 inch rectangles. Roll into a long loaf and seal edges by pinching together.

Place on cookie sheet that has been greased and dusted with cornmeal. With knife, make 4 diagonal cuts on top and brush loaves with salad oil. Place plastic wrap over top of pans to cover loosely. Refrigerate for 2-24 hours.

Carefully uncover the loaves; let stand for 10 minutes at room temperature. Bake in 450 degree oven for 20-25 minutes.