White Batter Bread

• 1 pkg. active dry yeast
• 1 1/2 c. warm (not hot) water (105~ to 115~)
• 2 Tbsp. soft shortening
• 2 tsp. salt
• 2 Tbsp. sugar
• 3 c. sifted all-purpose flour

1. Sprinkle yeast on warm water.
2. Stir until dissolved.
3. Add shortening, salt, sugar and 1 1/2 cups of the flour.
4. Beat 2 minutes, using medium speed on electric mixer or 300 vigorous strokes by hand.
5. Scrape sides and bottom of bowl frequently.
6. Add remaining flour; blend in with spoon until smooth.
7. Scrape batter from sides of bowl.
8. Cover; let rise in warm place, free from draft, until doubled, about 30 minutes.
9. Spread batter evenly in greased loaf pan.
10. Batter will be sticky.
11. Let rise in warm place until batter reaches within 1-inch of top of pan, about 40 minutes.
12. Bake in moderate oven (375u0b0) for 45 to 50 minutes, or until brown.
13. Test to see if it's done by tapping top of crust; it should sound hollow.
14. Remove from pan at once.
15. Brush top with melted butter or margarine.
16. Cool on rack.

active dry yeast, warm, shortening, salt, sugar, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=559506 (may not work)