BATTERWAY CHEESE AND HERB BREAD

FOR THE BREAD:
3 cups sifted all-purpose flour
2 tbsp. sugar
1 tsp. salt
3 tbsp. soft vegetable shortening
1/2 tsp. each dried basil and oregano
1 cup warm water (110-115 degrees F)
1 pkg. Red Star Active Dry Yeast
1 egg, room temperature
FOR THE TOPPING:
1/2 lb. shredded cheese
1/4 cup minced fresh onion
1/2 tsp. each dried oregano and basil

Measure, then stir together the flour, sugar, salt, herbs, and shortening.

Pour the warm water into a large mixing bowl. Add the yeast. Let stand a few minutes. Stir to dissolve. Blend in the egg. Add 1/2 the flour-mixture.

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

Meanwhile, grease one (9 x 13 x 2-inch) oblong pan, one (11 x 7 x 1 1/2-inch) oblong pan, or two (8 or 9-inch) square pans.

Prepare Topping ingredients, but do not combine until ready to use.

Stir down batter in 20 to 25 strokes. Put into pans. Add onion to cheese and herbs and spread evenly over the tops of the batter. Grease fingers and make dents with the fingers on the Topping, pressing almost to the bottom of the pan. Tap the pan on the table. Let rise in warm place 20 to 30 minutes, no more than doubled.

Preheat oven to 375 degrees F (quick moderate).

Bake 30 to 35 minutes, or until golden brown on sides and tops. Remove from pans and serve warm.

Note: This bread may be made a day before use. Reheat in foil. Like all yeast breads, it freezes beautifully

Makes 1 loaf
From: Recipelink.com
Source: Recipe pamphlet: New Recipes for Baking the Batter Way, Red Star Yeast, Universal Foods Corporation, not dated