Asphodel Bread

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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.

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Steps

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Sift mix , sugar and salt in a large bowl.

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Soften yeast in the warm milk.

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Beat eggs thoroughly with the cream of tartar.

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Combine milk and egg mixtures and pour into the rest of the ingredients , stirring until thoroughly mixed.

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Set aside in a warm place , covering the top of the bowl with a damp towel.

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When the batter has expanded to double its original size , stir it down and fill oiled loaf pans half-full.

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Let the batter double in size again , in the loaf pans , then bake at 350f for 30 minutes.

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Once the bread is made , it can be wrapped in foil and frozen for reheating as needed--keeps very well.

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Ingredients

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biscuit mix, sugar, salt, yeast, milk, eggs, cream of tartar