Do-Ahead Refrigerator Bread

1. Mixi 3 cups of the flour, the sugar, salt and yeast in large bowl.
2. Add water, ¼ cup oil and the egg. Beat on low speed, scraping bowl constantly, 30 seconds; beat on medium speed, scraping bowl occasionally, 2 minutes.
3. Gradually stir in enough remaining flour to make dough easy to handle.
4. Turn dough onto lightly floured surface; knead until smooth and elastic, 8 to 10 minutes.
5. Place in greased bowl; turn greased side up. **Cover and let rise in warm place until double, about 1 hour.
6. (Doughi is ready if indentation remains when touched.
7. )Punch down dough; divide into halves.
8. Roll or pat each half into rectangle, 18 x 9 inches.
9. Roll up tightly, beginning at 9-inch side.
10. Pinchi edge firmly to seal.
11. Press each end with side of hand to seal; fold ends under loaf.
12. Place seam side down in greased loaf pan, 9x5x3 or 8 ½ x 4 ½ x 2 ½ inches.
13. Brush loaves lightly with oil. Cover with very damp towel; refrigerate at least 8 hours but no longer than 24 hours.
14. Let loaves stand at room temperature 15 minutes.
15. Prick and gently press any bubbles on top of loaf with wooden pick.
16. Heat oven to 400 °F. Bakei until loaves are deep golden brown and sound hollow when tapped, 35 to 40 minutes.
17. Remove from pans.
18. Brush with margarine or butter, softened, if desired; cool on wire rack.
19. *If using self-rising flour, omit salt; rising times may be slightly longer.
20. Also, unbleached flour may be used in place of the all-purpose flour.
21. **Dough can be covered with very damp towel and refrigerated up to 24 hours.
22. Dough will rise in refrigerator.
23. Do not let rise in warm place.
24. Punch down dough and continue as directed.
25. Whole Wheati Refrigerator Breadi: Substitute 3 cups Gold Medal whole wheat flour for 3 cups of the all-purpose flour; mix in with the sugar.
26. Helpful Hint: Refrigerator temperature should be between 38 and 41 °F. Colder temperatures inhibit dough rising.
27. Food Processor Tip: Dough can be mixed and kneaded in food processor.
28. Recommended only for food processors with direct-drive motors; follow manufacturer's directions.
29. Divide amounts of ingredients into halves (beat egg slightly and use 2 tablespoons).
30. Use steel blade.
31. Place 1 ½ cups of the flour, the sugar, salt and yeast into work bowl.
32. Process until blended, about 5 seconds.
33. Add water, oil and egg; process about 10 seconds.
34. Add enough remaining flour through feed tube while processing until dough rounds up into a ball.
35. Process 1 minute longer (add up to 2 tablespoons flour to keep dough rounded into ball).
36. Repeat with remaining half ingredients.
37. Let rise as directed at left.
38. Microwave Tip: To let dough rise in microwave, pour 1 cup hot water into microwavable pie plate, 9 x 1 ¼ or 10 x 1 ½ inches.
39. Place pie plate in microwave.
40. Cover greased bowl of dough with vented plastic wrap; place bowl in pie plate.
41. Microwave on low (10%) 10 minutes; rotate bowl ½ turn.
42. Microwave 10 minutes longer.
43. Let dough rise in microwave until double, about 10 minutes.
44. Punch down dough and continue as directed.
45. High Altitude Directions(3500 to 6500°Feet): For all-purpose, unbleached or whole wheat flour: no adjustments are necessary.
46. For self-rising flour: not recommended for use. To let dough rise in microwave, rising time may be slightly shorter.