Homemade Overnight Bread

Overnight bread is great when you don't have time to make a loaf in one day. The
dough rests in the refrigerator for a day so you can bake it later.

Servings: 1 loaf

Author:

Prep Time
15 minutes

Cook Time
30 minutes

Rising Time
1 day, 1 hour

Total Time
1 day, 1 hour, 45 minutes

Breakfast Yeast Breads

American

homemade overnight bread overnight bread

🧂 Ingredients

1 In mixing bowl add the water and sprinkle the yeast on top, let sit 5 minutes
then stir. Add half the flour and start to knead with the dough hook, then add
remaining flour and knead just to combine, then cover with a clean towel and let
rest 10 minutes.
2 Add the oil and knead then add the salt and knead for another 3 minutes.
3 Place the dough on a lightly floured flat surface and flatten into a small
rectangle, fold one third of the dough into the middle and the other end over
top, pulling the dough gently as you fold (like an envelope), do this three
times, then cover with a clean tea towel and let rest 10 minutes. Repeat this
folding and resting 5 times to equal 50 minutes of rest time. Then place the
dough in a lightly oil bowl, turning to coat the dough, cover the bowl with
plastic and refrigerate 20 – 24 hours.
4 Remove from the fridge and let sit 30 minutes. Then fold the dough again three
times, let rest 10 minutes, then form the dough into desired loaf shape, place
on parchment paper lined cookie sheet, cover and let rise 1-2 hours.
5 Pre-heat oven 400F (200C), place a cake tin in the bottom of the oven.
6 Score the bread, add 1 cup of hot water to the pan and quickly place the loaf in
the oven. Bake 30 minutes or until done. Move immediately to a wire rack to
cool. Let cool completely. Enjoy!