Break-a-way bread
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Dry yeast |
| 1 | cup | Warm water |
| 1 | cup | Boiling water |
| ¾ | cup | Sugar |
| 2 | Eggs; beaten | |
| 1½ | teaspoon | Salt |
| 6 | cups | Flour |
| 1 | cup | Solid shortening |
| 1 | Stick butter or margarine | |
Directions
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.
BEVERLY PHILLIPS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .