Prep 30 mins
Cook 30 mins
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.
- 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
- 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.
I used to make a similar bread when we lived in Louisiana, but had lost the recipe. Thanks for posting this! I have used the batter for loaves and rolls.