Cool Rise Bread Dough
Experience the magic of homemade baking with this foolproof Cool Rise Bread Dough recipe—a perfect balance of convenience and flavor. Designed for busy schedules, this recipe lets your dough rise slowly in the refrigerator overnight, enhancing its texture and flavor without extra effort. Made with pantry staples like all-purpose flour, active dry yeast, butter, and milk, this bread boasts a soft, perfectly chewy crumb and golden crust. With just 30 minutes of hands-on prep and versatile shaping options—from sandwich loaves to dinner rolls—this recipe is ideal for novice bakers and seasoned pros alike. Whether served warm with butter or as the foundation for your favorite sandwiches, this bread promises bakery-quality results right at home. Keywords: Cool Rise Bread Dough recipe, easy homemade bread, overnight bread dough, soft bread loaf, beginner bread recipes.
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Recipe Information
Ingredients
- 5.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 2 teaspoons Salt
- 2 tablespoons Sugar
- 3 tablespoons Unsalted butter
- 1.75 cups Warm water (110°F/45°C)
- 0.25 cups Milk
Instructions
In a large mixing bowl, combine 2 cups of flour, the yeast, salt, and sugar. Mix until well combined.
In a small saucepan, melt the butter over low heat. Remove from heat and stir in the warm water and milk. The mixture should be warm but not hot to the touch (about 110°F/45°C).
Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Beat vigorously with a wooden spoon for 2-3 minutes or until the mixture is well combined.
Add the remaining flour 1/2 cup at a time, stirring after each addition, until the dough forms a soft ball and pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic, adding just enough flour to prevent sticking.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let rest for 10 minutes at room temperature.
After resting, punch down the dough and reshape it into a ball. Cover again with plastic wrap and refrigerate for at least 8 hours or overnight to allow the dough to rise slowly.
The next day, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes.
Punch down the dough and shape it into the desired form, such as a loaf or rolls. Place the shaped dough into a greased loaf pan or baking sheet.
Cover with a damp cloth and let rise at room temperature until doubled in size, about 1-2 hours.
Preheat your oven to 375°F (190°C). Once the oven is heated, bake the bread for 25-30 minutes or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 4765 mg | 207% | |
| Total Carbohydrate | 534.4 g | 194% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 29.6 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 177 mg | 14% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 955 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
