Asphodel Bread

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.

• Ready In: 1 hr
• Yields: 2 loaves

Ingredients

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

Directions

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