No-Knead Bread

Yield: 2 loaves

Ingredients

• 5 cups Biscuit Baking Mix
• 4 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 envelopes dry yeast
• 2 cups warm milk (105 to 110 degrees F)
• 4 eggs
• 1/4 teaspoon cream of tartar

Instructions

1. Sift into a large bowl the biscuit mix, sugar and salt. Soften yeast in milk.
2. Beat eggs with cream of tartar until thoroughly mixed.
3. Combine milk mixture with eggs and pour into dry ingredients. Stir until well mixed. This makes a heavy, sticky mixture.
4. Set aside in a warm place covered with a damp cloth (a yeast mixture rises best at about 80 degrees F).
5. When doubled in bulk, stir down and fill two loaf pans, which have been greased, about half way.
6. Again, allow mixture to double its size before baking at 350 degrees F for about 20 minutes.
7. Serve very hot.

Notes

This bread freezes well, but must be allowed to thaw completely before re-heating.