When you make a batter bread, you can save yourself lots of time in the kitchen. The beating of a batter bread takes the place of the kneading. You do not produce loaves with the even, fine texture of well kneaded loaves, but you do get breads with that wonderful homemade taste. They are at their best when fresh baked.

Success with batter breads depends largely on not letting the dough rise too much. Spread the batter evenly in greased pans and smooth the tops with your hand, lightly floured. You may need to push the batter into pan corners with a rubber spatula. Cover and let rise in a warm place until almost doubled. Never let it rise above the top of the pan. If you do, the bread will fall in the center during baking.

When you take baked loaves from the oven, remove them from pans at once and cool, right side up, on wire racks away from drafts before slicing.

Try this easy batter bread recipe:

Streamlined Batter Bread

Ingredients

• 1 package active dry yeast
• 1 1/4 cups warm water (105 to 115 degrees)
• 2 tablespoons shortening
• 2 tablespoons sugar
• 2 teaspoons salt
• 2 2/3 cups all purpose flour
• Melted butter or margarine

Method

1. In a large mixer bowl, dissolve yeast in warm water. Add shortening, sugar, salt and 2 cups of the flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in warm place until double. About 30 minutes.
2. Stir down batter by beating about 25 strokes. Spread evenly in greased loaf pan, 9×5x3 inches. Smooth out top of batter by patting into shape with floured hand. Cover; let rise until double, about 40 minutes.
3. Heat oven to 375 degrees. Bake 45 minutes or until loaf sounds hollow when tapped. Brush top with melted butter. Remove loaf from pan; cool on wire rack.
4. Serve this appetizing treat with plenty of butter and one of your best homemade fruit spreads and enjoy.