White Batter Bread
 

White Batter Bread



2 pkgs. Active dry yeast or 2 cakes compressed yeast

2 ¾ cups water *

6 ½ cups sifted all-purpose flour

3 tablespoons sugar

2 teaspoons salt

2 tablespoons 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.



Add 3 ¼ cups of 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 moderate oven (350 degrees
F) for 40 to 50 minutes. Bake in convection oven - 350 degrees F for 15
minutes and regular moderate oven for 15 minutes.