White Batter Bread

MizzNezz's Note:

This simple recipe will give you 2 beautiful, delicious loaves of bread. Try it warm with butter and jam, WOW!! Prep time is the rising.

• Total Time: 1 hrs 50 mins
• Prep Time: 1 hrs 5 mins
• Cook Time: 45 mins

Ingredients:

Serves: 24

Yield: 2.0 loaves

• 2 (¼ ounce) packages active dry yeast
• 2 ¾ cups water
• 6 ½ cups flour
• 3 tablespoons sugar
• 3 teaspoons salt
• 2 tablespoons shortening , softened

Directions:

1. Dissolve yeast in water, in a large bowl.
2. Add half the flour, and the sugar, salt,and shortning.
3. Blend at low speed, then beat 2 minutes at med speed.
4. Mix in remaining flour by hand.
5. Cover and let rise until doubled, about 45 minutes.
6. Stir the batter hard for 30 seconds.
7. Spread into 2 8in greased loaf pans (batter will be sticky).
8. Let rise until doubled, about 20 minutes.
9. Bake at 325* for about 45 minutes, until golden brown and done.

Reviews

[deb k]

This is my mom's recipe that I have lost and it is only fitting that Inez had it (you are a wonderful cook dear and my mentor in the kitchen!) I love this bread, especially for stews and soups. It makes the greatest toast. Thank you for sharing ;-) Even people who can't cook can't go wrong with this recipe.

[Mirj]

I was so excited about trying this bread after reading so many 5 star reviews, and Inez's recipes speak for themselves in any case. However, I was disappointed in how unmanageable the dough was, incredibly sticky and it rose so fast and so high. The resulting bread from this batch was delicious, although very crumbly. I spoke with Inez, initially I thought I had done something wrong. After reading her suggestions, and the suggestions of others, I decided to try the bread one more time, this time adding some more flour if the dough was too sticky. I also made sure that I used the amount of yeast that Inez called for (I checked with her about the weight of American yeast packages). Again, the dough was very sticky, I couldn't handle it at all except to scrape it into a pan. Again, it rose at an alarming rate, especially in the over, where I thought it would get to high and collapse over the pan. Again, the bread itself was delicious, but very crumbly. So the recipe initally gets 5 stars for yumminess, but I took off 2 stars for the difficulty that it gave me. Inez, I'm so pleased that this works for you and for others, keep posting your amazing recipes. I'm sorry I couldn't rave over this recipe as I have with other recipes of yours. You're one of the most respected chefs here at this site, and I guess this is just one of those cases where "it's not you, it's me" ;-)

[Kiss*My*Tiara]

God help me, this is the best bread I've ever made. Usually, I by my dough from an expensive resteraunt 20 minutes away. But today it was snowing, kids home from school and I just picked this recipe and did it. Let me tell you, that resteraunt should be ashamed of themselves! I will never get dough from there again! This was so wonderful, we ate 1 whole loaf as soon as it came out of the oven. I made one braided loaf, and one round loaf. I didn't use loaf pans, and they are gorgeous! I want to make this at least once a week! Thank you for posting this recipe!