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Batter White Bread

Reviewed: Aug. 31, 2004
Wonderful! This bread turned out great. It was a snap to make and it tastes great too! I used olive oil and honey in place of the shortening and sugar. I heated my oven a bit, then turned the oven off and let it rise in there for the first rising. Then I sat it on top of the stove to rise in the pan while the oven heated up. It rose very well, it's just flatter on top than kneaded bread, but all yeast batter breads are like that. I did use an 8" pan instead of a 9". I have a bread knife and the loaf hardly had crumbs at all while cutting. It sliced up very nicely. Next I will try it with a little wheat flour.
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