Break-a-way bread

Yield: 2 Servings

Measure Ingredient
2 packs Dry yeast
1 cup Warm water
1 cup Boiling water
¾ cup Sugar
2 \N Eggs; beaten
1½ teaspoon Salt
6 cups Flour
1 cup Solid shortening
1 \N Stick butter or margarine

Dissolve yeast in warm water. Set aside. In large bowl pour boiling water over shortening & dissolve. Add other ingredients except butter. Mix well.

Refrigerate overnight. Roll out dough about ¼-inch thick. Cut with biscuit cutter. Dip in melted butter. Layer biscuits in greased bundt pan about half full (or slightly less). Let rise 2 hours longer. Bake for 30 minutes at 350 until light brown. Makes 2 recipes.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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