Asphodel Bread
2-1/2 cups Buttermilk Baking Mix
1/4 cup sugar
1/4 tsp kosher salt
1 package dry yeast
1 cup warm milk (105° - 115°F)
2 eggs, beaten
Combine Buttermilk Baking Mix, sugar and salt in a large bowl and set aside.
In a small bowl, combine warm milk and yeast and set aside to proof. After proofing, add beaten eggs.
Stir milk mixture into dry ingredient until well blended. Cover bowl with plastic wrap and leave in a warm place to rise to double.
Meanwhile, liberally spray a bread pan with non-stick cooking spray or grease well with butter.
Stir down batter and pour into prepared bread pan. Cover and let it rise again to about 3/4 the height of the pan.
Preheat the oven to 350°F. Bake for 25 - 30 minutes. Allow to cool in the pan for 10 minutes, then carefully turn it out. Serve warm.
This is a very soft and tender bread, almost cake-like.
1/4 cup sugar
1/4 tsp kosher salt
1 package dry yeast
1 cup warm milk (105° - 115°F)
2 eggs, beaten
Combine Buttermilk Baking Mix, sugar and salt in a large bowl and set aside.
In a small bowl, combine warm milk and yeast and set aside to proof. After proofing, add beaten eggs.
Stir milk mixture into dry ingredient until well blended. Cover bowl with plastic wrap and leave in a warm place to rise to double.
Meanwhile, liberally spray a bread pan with non-stick cooking spray or grease well with butter.
Stir down batter and pour into prepared bread pan. Cover and let it rise again to about 3/4 the height of the pan.
Preheat the oven to 350°F. Bake for 25 - 30 minutes. Allow to cool in the pan for 10 minutes, then carefully turn it out. Serve warm.
This is a very soft and tender bread, almost cake-like.
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