Pinch Bread

Name: Pinch Bread
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

7 ingredients

14 steps

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

Directions

1

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.
2

Stir.
3

Add dissolved yeast mixture and mix well. Cover and refrigerate overnight.
4

Take dough out and use 1/2 (one loaf).
5

Roll out 1/4 inch thick.
6

Do not knead.
7

Cut with small biscuit cutter.
8

Melt 1 stick butter and dip biscuits.
9

Lay biscuits in layers in Bundt pan with 1/2 full.
10

Cover with a towel and let rise 3 hours.
11

Bake for 30 minutes at 350°.
12

Serve right side up.
13

Yield:
14

2 loaves.