Dissolve 2 packages dry yeast in 1 cup warm water,
set aside.In large bowl, pour 1 cup boiling water over 1 cup Crisco shortening and stir until Crisco has melted.
Add 3/4 cup sugar, 1 1/2 teaspoons salt, 2 well-beaten
eggs, and 6 cups plain flour.Add yeast andmix well. Cover and refrigerate overnight.
Take dough out — this makes 2 batches — you can use half and save the rest for several days or use both batches.
Roll out half of dough to 1/4” thickness; do not knead.
Cut with small biscuit cutter.
Melt one stick butter — dip dough in butter and layer in bundt or tube pan. Will be less than half full.
Cover with towel and let rise for 3 hours. Bake 30 minutes at 350 degrees F. Turn out into bread basket and let everyone pinch off their roll.
–Provided by Othello Crawford
Pinch Bread
Click here to download a printable version.
--Provided by Othello Crawford