No-Kneading White Bread
rec.food.recipes/Murph (1997)

1 pkg active dry yeast
1 1/4 cups warm water (110-115F)
3 cups flour
2 tbsp shortening
2 tsp salt
2 tbsp sugar

In mixing bowl, dissolve yeast in warm water. Add shortening, salt, sugar, and 2 cups flour. Beat 2 minutes (300 vigorous strokes by hand). Scrape sides and bottom of bowl frequently. Add remaining flour and blend in with spoon until smooth. Scrape batter from sides of bowl. Cover with cloth and let rise in warm place (85F) until double, about 30 minutes.

Stir down batter by beating about 25 strokes. Spread batter evenly in greased loaf pan. Batter will be sticky. Smooth out top of loaf by flouring hand and patting. Let rise in warm place until batter is 1/4-inch from top of pan, about 40 minutes.

Heat oven to 375. Bake 45-50 minutes or until done. To test loaf, tap the top crust; it should sound hollow. Immediately remove from pan. Place on cooling rack. Brush top with melted butter. Cool before cutting.