Refrigerator French Bread

When Steve and I got married we received enough money to purchase an Oster Kitchen Center Food Preparation Appliance. It has since gone to appliance heaven but the recipe book lives on. This is one of my favorites because you can make it first thing in the morning and bake it anywhere from 2 to 24 hour later. It also works well if you need to take a meal into someone because it makes 2 loaves, one for your family and one for someone in need. Today I switched it up a little by replacing half of the flour with whole wheat.

2 1/4 cups water

2 tablespoons butter

6 1/2 cups flour - I used 3 cups whole wheat and 3 cups all-purpose flour

2 packages yeast

1 tablespoon sugar

1 tablespoon salt

vegetable oil or Pam

1 egg white

1 tablespoon water

Heat water and butter to 120 degrees. In large mixer bowl combine 3 cups flour, yeast, sugar, salt and warm water mixture. Mix for 3 minutes. Gradually add enough of the remaining flour to form a stiff dough. Knead until smooth and satiny, about 4 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place 30 minutes. Punch down and divide into 2 equal parts. Roll each into a rectangle on lightly floured board. Roll each up tightly jelly-roll style, beginning with long side. Seal edges and ends well by rolling with hands. Place seam-down diagonally on greased baking sheet. Slash top of loaves diagonally at 2-inch intervals with a sharp knife. Brush with oil; cover. Refrigerate 2 to 24 hour. When ready to bake remove from refrigerator, uncover. Let stand 10 minutes. Brush breads with slightly beaten egg white and water. Bake in a preheated 400 degree oven 35 to 40 minutes. Cool on wire rack. Makes 2 loaves.