Refrigerator Dough White Bread Recipe

This refrigerator dough white bread recipe is one of my three amazing recipes you can make with refrigerator dough. This simple white bread is perfect to have on hand whether you want a piece of toast in the morning or as a loaf on the dinner table. This recipe is way too easy not to enjoy on any given day.

white bread on a board with 2 slices cut

Refrigerator Dough Cheese Bread , Flat Bread and Focaccia are the other 3 types of bread I make using the easiest refrigerator dough recipe. One of the wonderful things about all of these bread recipes is that they are ready in under an hour and so easy to do.

White bread found in stores, also known as sandwich bread, is usually made from flour that has been stripped of many nutrients which makes it a less nutrient-dense bread.

Baking a homemade white bread means you do not have to worry about any of the nutrients being taken out. If you use good quality flour and eat your bread with other highly nutritious foods you have nothing to worry about.

Plus the smell of freshly baked bread coming right out of the oven pretty much makes up for anything!

This no-knead yeast bread uses a steaming method to create a beautiful outer crust while leaving the inside soft and tender. If you are fortunate enough to own a dutch oven but have never put it to use, now is the time! If you do not own one, not to worry, with one extra step you will never know the difference.

For the first time baker, this white bread recipe is for you. For the seasoned baker, this recipe is also for you. A simple artisan bread, fresh from the oven, is at your fingertips. Grab your refrigerator dough and get ready to have homemade bread fresh from the oven bread in time for dinner.

How to make refrigerator dough white bread

Remove the dough from the fridge and sprinkle it with a bit of flour. Take the needed amount and put the rest back in the fridge. Quickly form the dough into a ball, cover it and let it rest.

dough before rising

Place the loaf onto a parchment-lined baking sheet, cover with plastic wrap and let it rise in a warm area.

dough after rising

Once the dough is done rising, score the top of the loaf using a sharp knife. Before you preheat the oven, place an oven-safe cake pan on the bottom rack and a baking sheet upside down in the middle rack. You can also use a pizza stone. If you are using a dutch oven, you can skip these steps and just place the dutch oven on the middle rack. Now, preheat your oven!

scoring the dough before baking

Pour very hot water OR ice cubes into the cake pan (again this won’t apply if you are using a dutch oven) and immediately place your dough onto the baking sheet/pizza stone on the middle rack.

If you are using a dutch oven you will place your loaf directly in it and cover with the lid. Remove lid approximately half-way through bake time.

Once the bread is baked (and your house smells delicious) remove immediately to cool.

What is refrigerator dough?

With four simple ingredients stirred together, this basic recipe is perfect to have on hand as it allows you to keep your dough in the fridge for up to two weeks! No kneading or heavy mixing needed, it is pretty much a hands-off recipe. You use a bit at a time and leave the rest for other loaves.

the refrigerator dough loaf on a wooden board

Why does steam matter?

To get that wonderful outer crust on your loaf, steam is key. Not too much steam however because then you may run into the opposite problem! When you create steam evenly you are able to slow down the forming of the crust, allowing the inside to rise and bake evenly and quickly without being affected by an outer crust that has formed too soon.

Why do I add ice cubes?

Adding the ice cubes to the preheated oven creates steam. They melt and evaporate at just the right time. Once they evaporate and are no longer creating steam this gives the bread a chance to form that lovely outer crust. I recommend using a thick metal dish rather than a glass or ceramic cake pan if you are using ice cubes as the difference in temperatures can cause the dish to crack.

So if you are looking for an easy Homemade Bread Recipe then why not try this Refrigerator Dough White Bread. Enjoy!

white bread on a board with 2 slices cut
white bread and one slice

Refrigerator Dough White Bread Recipe

Rosemary Molloy
This refrigerator dough white bread recipe is one of my three amazing recipes you can make with refrigerator dough. All easy & delicious.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Rising Time 2 hrs
Total Time 2 hrs 40 mins
Course Side Dish
Cuisine American
Servings 1 loaf
Calories 744 kcal

Ingredients
  

  • 1 pound refrigerator dough (453 grams)

Instructions
 

  • Remove the Refrigerator Dough from the fridge, sprinkle the top of the dough with a little flour (1-2 tablespoons) and remove 1 pound (453 grams). Then place remaining dough in the fridge.
  • Quickly form the dough into a round loaf. Cover with a towel and let rest 20 minutes, then place the loaf on a parchment paper lined board, cover with plastic wrap and let rise in a warm draft free area for approximately 2 hours. After the time has passed score the bread.
  • Before Pre-heating the oven to 425F (220C), place an oven safe cake pan on the bottom of the oven, and a cookie sheet upside down, a pizza stone or even a dutch oven* on the rack in the middle of the oven, then pre-heat.
  • Add a cup of very hot (or even boiling water) or 8-10 ice cubes in the cake pan on the bottom of the oven before adding the dough, then quickly place the risen dough and parchment paper on the cookie sheet, pizza stone or in the dutch oven (with lid). Bake for approximately 30 minutes. If using the dutch oven, then after 20 minutes remove the lid and continue to bake for another 10-15 minutes.
  • Immediately move the bread to a wire rack to cool before serving.

*IF using a Dutch Oven then there is no need to place the pan on the bottom of the oven, as the dutch oven will create its own steam and pre-heat the oven to 450F (230C), but only if using the Dutch Oven.

    Notes

    To test bread for doneness use either a toothpick or a instant read thermometer, bread is done at 190-200F (88-93C).

    Nutrition

    Calories: 744kcal
    Keyword white bread made with refrigerator dough, white bread recipe
    Tried this recipe?Let us know how it was!

    10 Comments

    1. I think this is great and can’t wait to try it, but I have one BIG question. Why can’t you save a hunk of dough, as you complete the first batch, in some water for 24 hours for the next batch of dough? Never buy yeast again. I have been 2 weeks with another recipe this way. My only beef is I want white sand which bread I can cut thin for my store bought bread loving husband. Mine is either so moist it practically doughs back up in your mouth or it’s cracker crunchy on the outside. I’m going to try this next, wish me luck.

      1. Hi Sandicapp, I really don’t know if you can or can’t do it, sounds like a good idea, let me know if you try it with this dough. I hope you enjoy the bread. Take care.

    2. Rosemary I made skillet bread out of the rest of my dough and I did put the egg wash on before I baked. It was beautiful. Why I didn’t take a picture of the finished product I have no idea!! Also I added a lot of flour in order to get it to ball up and it worked out perfectly for me. Going to start a new batch of dough today so I can do hamburger buns again along with my breadsticks. Happy Easter.

    3. I find the dough to sticky to work with when removed my one pond gob of dough from bowl in fridge.
      Hate to add more flour.

      1. Hi Judi, it will be sticky, just sprinkle the surface and the top of the dough with a little flour, it may help to either wet your fingers with water or sprinkle them with a little, or turn the dough with a spatula. If you have a dutch oven or loaf pan you can place it in that (lightly grease & flour the loaf pan to let it rise. Let me know if this helps.

    4. Well, I couldn’t find the recipe for the actual dough. It says…”1 pound of refrigerator dough”, in the “recipe’ at the bottom of the post. Where did it go?

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