Rosemary Batter Bread

 

3

cups Gold Medal® all-purpose flour

1

tablespoon sugar

1

teaspoon salt

1

package regular active or fast-acting dry yeast

1 1/4

cups very warm water (120°F to 130°F)

2

tablespoons chopped fresh parsley

2

tablespoons shortening

1 1/2

teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed

1/2

teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves

Butter or margarine, softened

• 1 Grease bottom and sides of 9x5-inch loaf pan with shortening or cooking spray. In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add water, parsley, shortening, rosemary and thyme. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour until completely mixed.
• 2 Smooth and pat batter into pan, using floured hands. Cover; let rise in warm place about 40 minutes or until dough has doubled in size.
• 3 Heat oven to 375°F. Bake 40 to 45 minutes or until loaf sounds hollow when tapped; remove from pan to cooling rack. Brush loaf with butter; cool.