Sprinkle yeast on warm water in prewar med large bowl. Add remaining ingredients, using enough flour to make a thick batter. Cover and let rise until double and bubbly. Stir down gently and drop by spoonfuls into greased muffin tins or baking pans, filling not more than 2/3 full. Let rise in pans until doubled. Bake 20 to 30 minutes, or until golden. Variations 1. Fruit-nut bread: To batter before first rising, add any or a combination of chopped nuts or dates, raisins, candied fruits. 2. Cinnamon bread: To batter, while adding flour, add 1/2 to 1 teaspoon cinnamon and 1/8 tea spoon nutmeg. 3. Herb bread: Reduce sugar to 2 tablespoons; add to batter, while adding flour, 1/2 teaspoon minced dry onion and/or 1/4 teaspoon of any or all of oregano, celery seed, thyme, marjoram. This is delightful with vegetable or meat salads. 4. Orange bread: Mix 1/4 cup grated orange peel with 3/4 cup sugar. Sprinkle in greased pans before adding batter or on top of batter in baking pans. 5. Fruit-topped bread: Arrange halved and pitted fresh fruit, such as plums or apricots, on top of batter in pans. Combine 1/4 cup butter, 1/4 cup flour, 1/4 cup sugar, 1 teaspoon cinnamon. Sprinkle over fruit. Let dough rise; bake.