Watermelon Syrup Bread
From Self-sufficiency
2 cups watermelon syrup
1-2 cups water, depending on concentration of watermelon syrup.
4-TBS flour mixed with 3-4 TBS Sugar
- Add flour sugar to watermelon syrup and water. Stir until smooth.
- Cook over high heat stirring constantly until gravy thickness.
- Cool
- Roll dough very thin.
- Line bottom of large, greased, shallow pans or cookie pans pressing very tight to edges. Dough should be 1/4-1/2-inch thick.
- Place layer of watermelon syrup evenly on dough covering clear to edges.
- Sprinkle butter ball topping and shake to distribute evenly.
- Bake at 350 degrees for 18-20 minutes, or until lightly browned on bottom.
Makes 3 or 4 large pans of bread.
