NO KNEAD BATTER BREAD

2 cups milk
3 tablespoons butter or margarine
2 packages active dry yeast
3/4 cup warm water (11O-120 degrees F)
6 1/4 cups all-purpose flour, divided use
3 tablespoons granulated sugar
2 1/2 teaspoons salt

Scald milk, add butter, and set aside to cool.

Insert dough hooks into mixer. Grease two 9x5x3-inch loaf pans.

In large mixing bowl, dissolve yeast in warm water. Add 3 cups flour, sugar, salt, and milk mixture. Mix on Speed 1 to blend dry ingredients. Turn to Speed 6 and gradually add 2 more cups flour, scraping sides of bowl as necessary. Turn to Speed 2 and gradually add remaining flour. Total mixing/kneading time should be 6-8 minutes. Turn dough out onto a heavily floured board.

Form into 2 loaves and place in prepared pans. Cover and allow to rise about 30 minutes.

Preheat oven to 375 degrees F.

Bake for 40 minutes, or until done.

Makes 2 loaves
From: Recipelink.com
Source: Sunbeam Mixmaster Mixer Instruction and Recipe Book, 1983