White Batter Bread (soft crust bread)
rec.food.baking/Tim (2002)

2 pkgs. Active dry yeast or 2 cakes compressed yeast
2 3/4 cups water *
6 1/2 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.

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 convection oven, 350 degrees F for 15 minutes, then regular oven for 15 minutes - a total of 30 minutes. or regular oven for about 35-40 ,min

*You can use the next smaller pan and divide dough between 3 pans.