Streamlined White Bread

Served at the cooking class on "Canning Jams and Salsa"
(from Betty Crocker's New Picture Cook Book printed 1965 or something like that)

Easist bread ever . . . NO KNEADING!

Ingredients:

1 1/4 cup warm water (NOT HOT 110-115 degrees)

2 teaspoons salt

1 pkg. active dry yeast

2 tbsp. soft shortening

2 tbsp granulated sugar

3 Cups white flour (sifted)

Directions:

In bowl, dissove yeast in water.

Add shorening, salt, sugar and half the flour to the yeast.

Beat 2 minutes, medium speed (or 300 strokes by hand).

Scrape bowl frequently.

Add remaining flour: blend in with spoon.

Scrape batter from sides of bowl.

Cover with cloth: let rise in warm place (85 degrees) until double, about 30 minutes

Stir down batter by beating about 25 stokes.

Spread batter evenly in greased loaf pan. Batter will be sticky.

Smooth out top of loaf by flouring hand and patting into shape.

Again let rise in warm place, until batter reaches 1/4 inch from top of 8 1/2 inch pan or 1 inch from top of 9 inch pan, takes about 40 minutes.

Bake in 375 degree oven 45-50 minutes, or until brown.

To test loaf, tap the top crust; it should should sound hollow.

Remove from pan and cool on rack.

Brush bop with melted butter.

Cool completely before cutting.

Makes: one loaf