I started my attempt at Refrigerator Bread today. I have never made anything that requires the use of dry active yeast, so I think I might have needed remedial cooking lessons before I started.
The instructions say to dissolve the yeast in warm water until it foams. I heated the water to the correct temperature and dumped the packets of yeast in and started to stir. In retrospect, I should have probably stirred it in more slowly so it wouldn't be so clumpy, but oh well. Then I waited. I saw a couple of big bubbles, but nothing foamy. And I waited some more. And started to mumble some things like, "I hate everything!" and "This is why people BUY bread!" Then I turned to the internets. I saw some advice that said that yeast won't act right if you don't give it some sugar to eat. By this time, my yeast-water had cooled down, so I added a little more warm water to try to revive it and stirred it again--finding that some of it still hadn't dissolved...and added just a sprinkle of sugar.
I left the room to consult the internets again. When I came back into the kitchen, my yeast was foamy and had puffed up in the bowl. The angels sang the hallelujah chorus. Or maybe it was just me.
Anyway, I carried on with the rest of the process and am now at the point where I have to leave the dough in the fridge to rise for 45 minutes so that I can punch it down. Here's a picture of the dough after I finished kneading it. If this bread turns out well, I will feel so accomplished. It smells like dough. I'm keeping my fingers crossed!