Asphodel Bread - cooking recipe

Ingredients

5 c. Pioneer biscuit mix
4 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. cream of tartar
1 envelope dry yeast
2 c. warm milk
4 eggs

Preparation

Sift biscuit mix, sugar and salt in large bowl.
Soften the yeast in warm milk (not hot).
Beat eggs with cream of tartar until thoroughly broken up.
Combine milk and eggs and pour into dry ingredients.
Stir until well mixed.
Should be heavy and sticky. Set aside in a warm place covered with a damp towel or plastic wrap.
When doubled, stir down and fill oiled loaf pans about halfway.
Let double again before baking at 350\u00b0 for 20 minutes. This bread freezes well.