I teach high school foods class and we have class every other day. Can this recipe rise in the refrigerator until the 2nd day. Example: class meets on Monday then I see them next on Wednesday. Sounds like a wonderful recipe for fall. Give it a try, Claire - not sure if the dough will get sourish-tasting, or rise TOO much (in which case you could cut back on the yeast) but it might be just fine... PJH

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