No Knead Bread - cooking recipe

Ingredients

1 pkg. dry yeast
1/2 c. warm water
1/2 c. sugar
1 1/2 c. warm water
3 Tbsp. shortening
2 tsp. salt
2 eggs
6 c. plain flour

Preparation

Dissolve yeast in 1/2 cup water.
Measure sugar, salt, shortening and 1 1/2 cups water in large bowl. Beat in yeast and eggs.
Add 2 cups flour and beat until smooth.
Stir in enough flour to make soft dough and mix well.
Place in greased bowl, cover and let rise until doubled.
Punch down, cover lightly and refrigerate.
Remove dough from refrigerator.
Shape rolls and let rise until doubled.
Bake in 400\u00b0 oven 15 to 20 minutes.
Dough can be kept for 3 or 4 days in refrigerator.