BATTERWAY BREAD

2 3/4 cups warm water (110-115 degrees F)
2 pkgs. Red Star Active Dry Yeast
6 1/2 cups sifted all-purpose flour
3 tbsp. sugar
1 tbsp. salt
2 tbsp. soft vegetable shortening
melted butter (optional, for brushing top)

Pour the warm water into a large mixing bowl. Add the yeast. Let stand a few minutes. Stir to dissolve. Add about half the flour, sugar, salt, and shortening.

Start Mixer on medium speed, or beat by hand. Beat 2 minutes or until smooth. Stop Mixer. Add the rest of the flour and stir in by hand until flour disappears - 1 to 1 1/2 minutes. Beating in this recipe takes the place of kneading. Scrape down batter from sides of bowl. Cover bowl. Let rise in warm place until doubled - about 30 minutes.

Meanwhile grease 2 loaf pans, 4 1/2 x 8 1/2 x 2 3/4-inches.

Stir down batter by beating hard for half a minute. This is a thick, somewhat sticky batter. Put into the pans, spreading evenly. Batter will fill pans 1/2 full. Let rise in warm place until edges of batter reach tops of pans - 20 to 30 minutes. Brush with melted butter, if desired.

Bake in preheated quick moderate oven (375 degrees F) 40 to 50 minutes or until well browned on sides and tops. Remove from pans and cool on rack.

Makes 2 loaves
From: Recipelink.com
Source: Recipe pamphlet: New Recipes for Baking the Batter Way, Red Star Yeast, Universal Foods Corporation, not dated