"D. Sutton" > wrote in message
...
> I'm about to make some challah for the upcoming jewish holidays and
> want it to be fresh for dinner on saturday night, but won't have time
> all day saturday to make it and let it rise, etc.
>
> Would it work if I prepared the dough on friday night and let it rise
> in the fridge overnight? The recipe calls for rising time of only 90
> minutes, so would it be okay to sit in the fridge for hours? Would it
> rise just the same in there? Is there a special way to break up bread
> recipes when the dough is going to sit overnight?
>
> any help is appreciated.


Not only would it be OK, it will probably be better to let it rise in the
refrigerator. I would make the dough and put it in the refrigerator in an
oiled bowl, covered with plastic wrap. Make sure to allow for expansion.
When you are ready to make the bread, remove it from the refrigerator, make
up the loaf, let it rise outside the refrigerator, and bake. It will take
an extra 30 to 45 minutes for the cold dough to rise after taking it out of
the refrigerator. Bake as usual.