Serves: 5
One of the joys of the bread machine is you can easily make a dough and keep it in the refrigerator until you want to bake it. Doughs without egg will keep up to 48 hours in the refrigerator and doughs with egg should be stored no more than 24 hours.
Remove the dough from the bread machine pan, and shape it into a ball. Place it in a bowl greased with shortening or nonstick cooking spray. Grease or spray the top of the dough, and cover with plastic wrap and then with a damp cloth. Place the bowl in the refrigerator. When you are ready to bake the dough, shape it and let it rise, covered, in a warm place about 1 1/2 to 2 hours or until double. Bake the dough as the recipe instructs.
You also can shape the dough before refrigerating it. Look for the Do-Ahead Note with many of our dough recipes.
As to freezing dough, we like to follow "bake first, the freeze" for better-quality baked goods. Doughs can lose some of their rising power after freezing.
This Refrigerating Dough recipe is from the Betty Crocker's Best Bread Machine Cookbook Cookbook. Download this Cookbook today.
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