Categories: breads

Ingredients

• 2 c lukewarm water
• 1/2 c sugar
• 1 T salt
• 1 T yeast
• 2 eggs (beaten)
• 7 cups flour (divided)
• 4 T melted shortening or Crisco oil
• melted butter

Directions

1. Mix water, sugar, salt and yeast and let stand 10 minutes.

2. Add eggs and 3 c flour. Beat until smooth.

3. Add the melted shortening/Crisco oil and start mixing. Gradually add remaining flour. Dough will be soft.

4. Let rise.

5. Roll dough about 1/4 or 1/2 inch thick and cut in rounds using biscuit cutter or glass.

6. Dip each round in melted butter and stand on edge in a Bundt pan. Place loosely in pan ; bread will rise and fill in. This makes at least 2 Bundt pans if you don’t pack it too tight. If there is leftover after 2 Bundt pans are full, use regular bread pans.

7. Let rise 4 hours.

8. Bake 400 degrees for 20 minutes. Cover top with foil for last 5 minutes to prevent burning.

9. Dough can be refrigerated a couple days before baking. Punch down after first rising and refrigerate.

10. DESSERT BREAD: After dipping rounds in butter, dip in cinnamon-sugar mix.

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