Breads, Holiday

Poteca – No Knead Refrigerator Rich Sweet Dough

I make it the night before, or you can use the basic sweet dough or bread dough.

Screen shot 2013-12-11 at 3.01.26 PM

This is the No Knead Refrigerator Dough.


  • ¾ cup milk
  • ½ cup sugar
  • 2 tsp salt
  • ½ cup margarine
  • ½ cup warm water
  • 2 pkgs yeast
  • 1 egg
  • 4 cups unsifted flour


  • 2 eggs
  • ¾ lb walnuts, ground
  • ½ cup honey or brown sugar
  • 2 Tbsp butter, melted
  • 1 tsp cinnamon
  • 1 tsp vanilla or ½ tsp vanilla and ½ tsp lemon extract

If too thick spread thin with milk.


Scald milk; stir in sugar, salt, margarine; cool to lukewarm. Measure warm water into large warm bowl, sprinkle in yeast; stir until dissolved; stir in cooled milk mixture, egg and half the flour; beat till smooth; stir in remaining flour to make a stiff batter. Cover tightly with waxed paper or foil; refrigerate at least 2 hours. This is easy to roll out thin.

Roll out dough and spread with filling and roll up like a jelly roll. Place on greased cookie sheet or cut in loaf size and put in bread pans; cover and let rise until double in bulk, about 1 hour.

Bake 350 degrees F 40 to 50 minutes or until it sounds hollow when rapped with knuckle.


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