White Batter Bread
 
2 package  Active dry yeast or 2 cakes compressed yeast
2-3/4 cup  water *
6-1/2 cup  sifted all-purpose flour
3 Tbsp  sugar
2 tsp  salt
2 Tbsp  shortening
 
Use very warm water (105 to 115 degrees F) for dry yeast; use lukewarm 
water (80 to 90 degrees F) for compressed yeast. In small bowl or large 
measuring cup, sprinkle dry yeast or crumbled cakes, add 1 tablespoon of 
above sugar and stir until dissolved. Let stand until foam appears. 
It may work better if batter is in glass bowl or in mixing bowl you made the 
bread in to rise first time, and cover with plastic wrap. 
Add flour, the remaining sugar, salt and shortening. Blend at low speed, 
then beat for 2 minutes at medium speed (or by hand). Cover and let rise 
until doubled (about 45 minutes). Stir batter, beating hard for 30 seconds. 
Spread into 2 greased loaf pans (9x5x3 inches). Let rise until doubled or 
about 20 minutes. Bake in preheated oven, 375 degrees F for 40 minutes or 
until done. golden brown on top, bottom nicely browned. 
You can use the next smaller pan and divide dough between 3 pans. 
 
 
 
(ID: 79740) Mirror: rec.food.recipes: Mon, Jan 6, 2003


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