- 5 cups biscuit mix
- 4 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 packages dry yeast
- 2 cups warm milk (105 to 110 degrees F)
- 4 eggs
- 1/4 teaspoon cream of tartar
- Sift into a large bowl the biscuit mix, sugar and salt. Soften yeast in milk.
- Beat eggs with cream of tartar until thoroughly mixed.
- Combine milk mixture with eggs and pour into dry ingredients. Stir until well
mixed. This makes a heavy, sticky mixture.
- Set aside in a warm place covered with a damp cloth (a yeast mixture rises best
at about 80 degrees F).
- When doubled in bulk, stir down and fill two loaf pans, which have been greased,
about half way.
- Again, allow mixture to double its size before baking at 350 degrees F about
- Serve very hot.
Yield: 2 loaves
This bread freezes well, but must be allowed to thaw completely before re-heating.