White Batter Bread
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| 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 |
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| 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. |
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| (ID: 79740) Mirror: rec.food.recipes: Mon, Jan 6, 2003 |