Name: Refrigerator Rise White Bread
Ingredients: 6 1/2 c Unbleached Flour *; 2 tb Sugar; 2 1/4 c Hot Water (130 degrees F.); 2 pk Active Dry Yeast; 1 tb Salt; 1/4 c Butter or Margarine **

[Jonathan Edwards wrote of Sarah], “They say there is a young lady in (New Haven) who is loved of that Great Being, who made and rules the world, and that there are certain seasons in which this Great Being, in some way or other invisible, comes to her and fills her mind with exceeding sweet delight; and she hardly cares for anything, except to meditate on him… she has a strange sweetness in her mind, and singular purity in their affection… you could not persuade her to do anything wrong or sinful... She is of a wonderful sweetness, calmness and universal benevolence of mind…. She will sometimes go about from place to place, singing sweetly; and seems to be always full of joy and pleasure; and no one knows for what. She loves to be alone, walking in the fields and groves, and seems to have some one invisible always conversing with her.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
		Breads	4	Servings

INGREDIENTS

6 1/2	c	Unbleached Flour *
2	tb	Sugar
2 1/4	c	Hot Water (130 degrees F.)
2	pk	Active Dry Yeast
1	tb	Salt
1/4	c	Butter or Margarine **

INSTRUCTIONS

*     Use up to this much flour.  Use only enough flour to make a soft
dough and to keep from sticking when kneading. ** Butter or margarine must
be at room temperature or use the same amount of vegetable oil. In a large
bowl mix 2 cups of the flour, the yeast, sugar, and salt. Stir in the hot
water and when mixed, beat with an electric mixer at medium medium speed or
with a wooden spoon for 2 minutes, scraping sides of bowl occasionally.
Add butter and 1 cup more of the flour; when mixed, beat at medium speed or
by hand for 2 minutes, scraping bowl occasionally. With wooden spoon,
gradually stir in enough of the remaining flour to make a soft dough.
Turn dough out on lightly floured surface (use some of the remaining flour)
and knead for 8 to 10 minutes until dough is smooth and elastic, adding
only enough flour to keep dough from sticking.
Cover dough with bowl and let stand 20 minutes.
In the meantime grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans or a large
baking sheet.
Uncover dough and knead briefly; divide in half and place in pans or on
baking sheet.  Brush 2 sheets of plastic wrap with oil and cover loaves
loosely.
Refrigerate for 2 to 24 hours.
When ready to bake, remove from refrigerator, uncover and puncture any
surface bubbles with a skewer or wooden toothpick. Place in an unheated
oven; turn on oven to 350 degrees F. Bake 40 to 60 minutes or until done.
Cool loaves on wire rack.
Makes 2 loaves Converted by MMCONV vers. 1.40 ---
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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