Asphodel Bread Recipes

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ASPHODEL BREAD



Asphodel Bread image

Another classic from our handwritten family cookbook, this is a bread you don't have to knead! It doesn't have asphodel in it, though--it was named for the historic Asphodel Plantation in East Feliciana Parish, Louisiana, where it was originally served.

Provided by Foxgirl

Categories     Yeast Breads

Time 1h

Yield 2 loaves

Number Of Ingredients 7

5 cups pioneer biscuit mix
5 tablespoons sugar
1/2 teaspoon salt
2 (1/4 ounce) envelopes yeast
2 cups milk, warm
4 eggs
1/4 teaspoon cream of tartar

Steps:

  • Sift mix, sugar and salt in a large bowl.
  • Soften yeast in the warm milk.
  • Beat eggs thoroughly with the cream of tartar.
  • Combine milk and egg mixtures and pour into the rest of the (dry) ingredients, stirring until thoroughly mixed.
  • Set aside in a warm place, covering the top of the bowl with a damp towel.
  • When the batter has expanded to double its original size, stir it down and fill oiled loaf pans half-full.
  • Let the batter double in size again, in the loaf pans, then bake at 350°F for 30 minutes.
  • Once the bread is made, it can be wrapped in foil and frozen for reheating as needed--keeps very well.

Nutrition Facts : Calories 1731.1, Fat 65.4, SaturatedFat 20.6, Cholesterol 463.2, Sodium 4672.7, Carbohydrate 236.5, Fiber 7.8, Sugar 67.2, Protein 47.3

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