Pinch Bread - cooking recipe

Ingredients

2 pkg. dry yeast
1 c. Crisco
3/4 c. sugar
1 1/2 tsp. salt
2 eggs, beaten
6 c. plain flour (unsifted)
1 stick butter

Preparation

Dissolve 2 packages dry yeast in 1 cup warm water; set aside. In large bowl pour 1 cup boiling water over 1 cup Crisco; dissolve. Add 3/4 cup sugar, 1 1/2 teaspoon salt, 2 beaten eggs, and 6 cups plain flour.
Stir.
Add dissolved yeast mixture and mix well. Cover and refrigerate overnight.
Take dough out and use 1/2 (one loaf).
Roll out 1/4 inch thick.
Do not knead.
Cut with small biscuit cutter.
Melt 1 stick butter and dip biscuits.
Lay biscuits in layers in Bundt pan with 1/2 full.
Cover with a towel and let rise 3 hours.
Bake for 30 minutes at 350\u00b0.
Serve right side up.
Yield:
2 loaves.