yeast bread made with Bisquick
In an issue of Bon Appetit that probably came out 15 years ago, there was a great recipe for bread that was made with both Bisquick and yeast. I have searched Epicurious and all over the internet trying to find this, or a similar recipe. Can anyone help?
"World-Famous" Asphodel Inn Bread
from Bon Appetit January 1995
1 envelope dry yeast
2 cups warm mild (105 to 115)
7 cups buttermilk baking mix (such as Bisquick)
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon cream of tartar
Sprinkle yeast over warm milk in saucepan. Let stand at room temperature 10 minutes.
Sift baking mix, sugar and salt into large bowl. Whisk eggs and cream of tartar in small bowl. Add milk mixture and egg mixture to dry ingredients; stir until well blended. Cover with plastic wrap. Let rise in warm draft-free area until doubled in volume, about 45 minutes.
Lightly oil 2 9x5x3 inch loaf pans. Stir down dough. Divide evenly between prepared pans. Cover with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Preheat oven to 350. Bake bread until golden brown, about 40 minutes. Transfer pans to racks and cool 10 minutes. Turn out loaves into racks and cool. Serve bread warm or at room temperature.
- The original comment has been removed