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:
- 1hr
- Ingredients:
- 7
- Yields:
-
2 loaves
ingredients
- 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
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Foxgirl
Lancaster, PA
I'm an amateur foodie who loves to cook, something I only discovered in my mid-twenties. I never felt I had an aptitude for it, but when I started experimenting in the kitchen, I soon found I couldn't stop! Both of my parents cook--my father's background is Pennsylvania Dutch, and he (like his own father before him) makes huge pots of soups and stews that are "vonderful good." My mom is from the Deep South, and brought me up to use the Louisiana "Holy Trinity" of bell peppers, onions and celery in just about everything ( http://en.wikipedia.org/wiki/Holy_trinity_(cuisine) ).
I have a very adventurous palate and one of my favourite kinds of food is Middle Eastern. For two years, I kept to a vegetarian diet--I don't anymore, but I still don't eat a great deal of meat, especially if it isn't fish or poultry.
UPDATE: I'm back on a largely vegetarian kick, supplemented every now and then by a bit of fish. I've just got a fantastic new blender, also, and I'm making heaps of healthy smoothies at home... all fruit will fall to my whirling blades!
