Streamlined No Knead Quick Bread |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I got this recipe in a bag of flour in 1955 and have never used any other. It is so easy; and, you can start it after breakfast and have it for lunch. My children loved having this warm from the oven and buttered at lunch time. this can be made in two small pans and bake for 30 minutes. Ingredients:
1 1/4 cups warm water (110 to 115 degrees ) |
1 (1/4 ounce) package active dry yeast |
2 tablespoons soft shortening (margarine ) |
2 teaspoons salt |
2 tablespoons sugar |
3 cups sifted all-purpose flour |
Directions:
1. In mixing bown, dissolve yeast in water. Add shortening, salt, sugar and half the flour.
2. Beat two minutes at medium speed with electric mixer. ( Scrape sides and bottom of bowl frequently ).
3. Add remaining flour and blend in with spoon until smooth. ( Scrape batter from sides of bowl.).
4. Cover with cloth and let rise in warm place ( 85 degrees ) about 30 minutes.
5. Then beat batter, by hand, about 25 strokes and spread it evenly in greased loaf pan, 9 x 5 x 3 inches. Smooth top and pat into shape with floured hand.
6. Let rise again (at 85 degrees) until batter reaches 1 inch from top of pan, about 40 minutes.
7. Bake in 375 degree preheated oven for 45 to 50 minutes until brown.
8. Remove from pan and brush top with melted butter Cool before cutting.
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