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I was making a loaf of bread in a bread machine on dough setting. This includes the first rise. Removed dough and put into a pan for second rise then bake. My oven died before second rise so I refrigerated the greased and covered dough. It has been three days will it be okay to bake?

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    What do you mean by "ok?" – moscafj Nov 28 '17 at 22:28
  • Bake it and tell us what happens! I bet it will be a bit like sourdough, but that probably depends on the recipe that you used. – lspare Nov 30 '17 at 15:04
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From experience... No, it will probably not be 'okay to bake'. It's not going to rise, the yeast will most likely be spent.

Try mixing more dough and incorporate a third of your dough into that as a starter. Then, when that dough is finished mixing, cut a third of it and put it in the fridge for the next time you make bread. Then you've got a heck of a nice starter going.

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It's certainly fine to eat (food safety wise).
Whether or not it will rise again is open to question, but I think it is likely to be fine: the no-knead recipe I use does a first rise in warm air, then cold ferment in the fridge, then another rise in warm air before baking and you're not far off that. It may end up a bit tougher from extra gluten development, but probably nothing awful - I'd love to hear how it goes if you try it.

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