Just mix up your bread tonight...and in the morning shape and knead.
Follow the method in this video...but refrigerate it after mixing....get it out of the refrigw hen you get up and it will have to sit for at least 2 to 3 hours to come to room temp.....then shape let rise and bake.
Linda C

Here is a link that might be useful: 5 minute bread

Interesting that they didn't knead the bread at all in the video. I certainly will try your idea. I may have to leave it in the refer all day if I go to work. I would bring it out in the evening to finish. I am getting the idea that it is ok to leave dough in the refrigerator for a day or longer if need be?

Thanks for your help!!

Ginny

ginny,
I think that's the beauty of yeasted bread, that you can put it into the frig and the flavor is more developed and the texture a bit finer. Like Linda said though, let it come up to room temp prior to baking.
If you had room in your frig, you could have a bucket of dough ready...pull off a piece and have fresh bread at a moments notice :)

When would I put this recipe in the refer?
Mix, knead for 7 minutes, rest for 20 minutes,knead for 6 minutes, let rise 1 1/2 hrs covered, punch down & shape and let rise, then bake. My guess is I could refrigerate it after the first 7 minutes of kneading?

I love the idea of having a container of ready to go dough. How long can it last in the refrigerator?

I just tried a recipe I liked.

Thanks,
Ginny

Here is a link that might be useful: A Year in Bread

Ginny,
There is a whole wave of Artisan Bread bakers using the no knead or 5 minute recipe, refrigerated and just left to sit at least 8 hours on the counter.
I'm linking to just one of them, although there are many web sites with and without pictures/video clips to choose from.

Here is a link that might be useful: Artisan bread

The fecipe you posted could go in the refrigerator after the first kneading....but the interesting thing I am learning is that a rest in the refrigt akes the place of most of the kneading...
Un baked dough keeps 5 to 6 days before it begins to go gray and funky.....but when it does....just add more flour and water and a bit of sugar and call it a starter or poolish or biga or whatever.....use some in your next batch of bread.
Really unless it begins to mold or get really nasty sour, it's good for a long time!
Linda C

Linda I'm excited to try it overnight as you say I can. I'm all for easy, good but easy.

Deborah I'll spend time on the website you sent when not tired from working (and making boursin cheese spread for work, and watching my Oregon beat Oregon State!)

I sure appreciate the advice you've all given!!

Ginny

can tomato powder be added in place of or added to the flour for a different flavor to the dough? if so how much?

The long refrigerator period takes the place of the kneading.
I have a roll recipe using 8 cups of flour and you just mix and cover and refrigerate. It has great texture.