Ingredients for Asphodel Bread
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How to Make Asphodel Bread
- Preheat oven to 350°F (175°C).
- In a large bowl, sift together 3 cups all-purpose flour, 1/2 cup granulated sugar, and 1 teaspoon salt.
- In a small bowl, dissolve 2 teaspoons active dry yeast in 1/2 cup warm milk (105-115°F). Let stand for 5 minutes until foamy.
- In a separate bowl, whisk together 2 large eggs and 1/4 teaspoon cream of tartar until light and frothy.
- Gently pour the yeast mixture and egg mixture into the dry ingredients. Stir until just combined. Do not overmix.
- Cover the bowl with a damp kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Lightly grease two 9x5 inch loaf pans.
- Gently stir down the batter and divide it evenly between the prepared loaf pans. Fill each pan about halfway.
- Let the batter rise again in the pans for another 30-45 minutes, or until almost doubled.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, wrap tightly in foil and freeze for up to 3 months for later enjoyment.
Nutrition Information (Approximate per serving)
Sodium
194 g
Sugar
268g
Fat
102g
Carbs
78g
