Shirley White Batter Bread Recipe

• 1 pkg. dry yeast
• 1 1/2 c. hot water
• 2 tbsp. soft shortening
• 2 teaspoon salt
• 2 tbsp. sugar
• 3 c. sifted flour

1. Sprinkle yeast on hot water.
2. Stir till dissolved.
3. Add in shortening, salt, sugar and 1 1/2 c. flour.
4. Beat 2 min at medium speed with electric mixer.
5. Scrape sides and bottom of bowl often.
6. Add in remaining flour.
7. Blend in with spoon till smooth.
8. Scrape batter from sides of bowl.
9. Cover; let rise in hot place, free from drafts, till double (about 30 min).
10. Stir down batter by beating about 25 strokes.
11. Spread batter proportionately in greased loaf pan, 9 x 5 x 3 inches.
12. Batter will be sticky.
13. Let rise in hot place till batter reaches to within 1 inch of top of pan (about 40 min).
14. Bake at 375 degrees for 45-50 min or possibly till brown.
15. Test to see if it is done by taping top crust.
16. It should sound hollow.
17. Remove from pan at once.
18. Brush top with melted butter.
19. Cold on rack.
20. Herb Bread: Add in 1 tsp.
21. caraway seeds and 1/2 tsp.
22. nutmeg and 1/2 tsp.
23. sage with first addition of flour.

yeast, water, shortening, salt, sugar, flour

Taken from cookeatshare.com/recipes/shirley-white-batter-bread-42123 (may not work)