Asphodel Bread
Per serving
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.
Ingredients
Step-by-step instructions
- 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.
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