Break-a-way Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 2 | Servings | |
INGREDIENTS
| 2 | Dry yeast | |
| 1 | c | Warm water |
| 1 | c | Boiling water |
| 3/4 | c | Sugar |
| 2 | Eggs, beaten | |
| 1 1/2 | t | Salt |
| 6 | c | Flour |
| 1 | c | Solid shortening |
| 1 | Stick butter or margarine |
INSTRUCTIONS
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 1/4-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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 1727
Calories From Fat: 74
Total Fat: 8.4g
Cholesterol: 186mg
Sodium: 1830.5mg
Potassium: 474.5mg
Carbohydrates: 361.5g
Fiber: 10.1g
Sugar: 76g
Protein: 45g