Easy White Batter Bread Recipe
Ingredients
| 2 packages active dry yeast or 2 cakes compressed yeast | ||
| Water | 2 3/4 Cup (16 tbs) | |
| All purpose flour | 6 1/2 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Salt | 3 Teaspoon | |
| 2 tablespoons soft shortening | ||
Directions
Use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
In large bowl of electric mixer, sprinkle dry yeast or crumble cakes into water; let stand for a few minutes, then stir until dissolved.
Add 3 1/4 cups flour, the sugar, salt, and shortening.
Blend at low speed; then beat for 2 minutes at medium speed (or beat by hand).
Beat in remaining flour by hand.
Cover and let rise until doubled, about 45 minutes.
Stir batter, beating hard for half minute.
Spread in 2 greased loaf pans (9x5x3 inches).
Let rise until doubled, about 20 minutes.
Bake in preheated moderate oven (375°F.) for 40 to 50 minutes.
In large bowl of electric mixer, sprinkle dry yeast or crumble cakes into water; let stand for a few minutes, then stir until dissolved.
Add 3 1/4 cups flour, the sugar, salt, and shortening.
Blend at low speed; then beat for 2 minutes at medium speed (or beat by hand).
Beat in remaining flour by hand.
Cover and let rise until doubled, about 45 minutes.
Stir batter, beating hard for half minute.
Spread in 2 greased loaf pans (9x5x3 inches).
Let rise until doubled, about 20 minutes.
Bake in preheated moderate oven (375°F.) for 40 to 50 minutes.
Chef
