Learn how to make bread dough that keeps in the refrigerator for up to two weeks. This easy four-ingredient dough is great to have on hand so you can bake a fresh loaf of bread whenever you want. If you’ve never made homemade bread this is a great recipe to try.
Often my friends and family ask me if making homemade bread is hard. Of course, the answer is “it depends” because every recipe is different and it depends on the type you want to make.
So, I always share this easy refrigerator dough when a new baker wants to try making their own. You only need four ingredients and one bowl to make it. Then you just stick it in the refrigerator. Once it proofs, you can use it for up to two weeks.
I first found this recipe from Zoe Bakes who is the author of the cookbook Artisan Bread in Five Minutes a Day. I couldn’t believe how easy it is. Instead of mixing dough, kneading it, waiting for it to rise and then baking it you just mix all the ingredients and leave it in the refrigerator to proof.
Doing it this way takes longer, but it’s all hands-off time. After 24 hours the dough is ready and you can use it to make loaves or rolls for up to two weeks.
If you are new to baking with yeast this is the perfect recipe to start with – it really is so easy to make.
Table of Contents
Ingredients You’ll Need
- All-purpose flour
- Active dry yeast
- Lukewarm water (100F to 105F)
For the yeast, double-check the expiration date before you use it. Old yeast doesn’t work as well (or at all). Also, be sure your water is not too hot otherwise it might kill the yeast.
Two Easy Steps to Make It
The first time I made this bread I had doubts it would work – it’s almost too easy – but, rest assured, it works.
First, whisk the flour, salt and yeast together in a bowl. Add the water and mix until completely combined.
Be sure to check there is no dry flour on the bottom of the bowl.
Place the dough in a large bowl, cover it loosely with plastic wrap, and let it sit out at room temperature for two hours. Then, refrigerate it for five to 24 hours before using it.
The best part about this dough is that you can bake it whenever you want for up to two weeks. So, you can make a large loaf or bake smaller loaves or rolls – it’s up to you.
The bread bakes up just like those artisan loaves you see at the grocery store, but yours will taste so much better. There’s nothing better than a loaf of fresh-baked bread especially when it’s this easy to make. Enjoy!
What to make with this refrigerator dough
Once you have made the refrigerator dough you might want to try these delicious recipes.
Stay tuned for a ways to use this dough! Take care everyone.
Refrigerator Bread Dough
- 6 1/2 cups all purpose flour
- 1 tablespoon salt
- 1 1/2 tablespoons active dry yeast
- 3 cups lukewarm water (100-105F / 40C)
- In the bowl of the mixer whisk together the flour, salt and yeast, then add the water and with the flat beaters* beat until completely combined, make sure there is not flour at the bottom of the bowl. Place the dough in a large bowl, cover loosely with plastic wrap, let sit at room temperature for 2 hours, then refrigerate for 5-24 hours before using. The dough will last up to 2 weeks in the fridge.
*You can also mix the dough together with your hands or even a spatula. Just make sure you get all the flour incorporated.