Herb Batter Bread

Recipe View In a large bowl, combine 2 cups of flour, salt, sugar, and active dry yeast. (5 minutes)

Recipe View Add warm water, shortening, dried parsley, dried rosemary, and dried thyme to the bowl. Use an electric mixer to beat on low speed for 1 minute, scraping the bowl frequently. Increase the mixer speed to medium and beat for another minute, scraping the bowl as needed. (2 minutes)

Recipe View Stir in the remaining 1 cup of flour until the batter is smooth. Scrape the batter from the sides of the bowl. (3 minutes)

Recipe View Cover the bowl and let the batter rise in a warm place for 35 to 40 minutes, or until it has nearly doubled in size. (35-40 minutes)

Recipe View Grease a 9x5 inch loaf pan thoroughly. Stir down the risen batter by beating it about 25 strokes. (2 minutes)

Recipe View Scrape the batter into the greased loaf pan and pat it down gently with floured hands to ensure an even surface. Cover the pan. (3 minutes)

Recipe View Let the dough rise in a warm place until it has doubled, approximately 30 minutes. Be careful not to let the dough over-rise, as this can affect the texture of the bread. (30 minutes)

Recipe View Preheat your oven to 375 degrees F (190 degrees C). (10 minutes)

Recipe View Bake in the preheated oven for 40 to 45 minutes, or until the loaf sounds hollow when tapped on the bottom. (40-45 minutes)

Recipe View Once baked, brush the top of the loaf with melted margarine to add a touch of richness and a golden sheen. (1 minute)

Recipe View Remove the bread from the pan and let it cool on a wire rack before slicing and serving. This will prevent it from becoming soggy. (15 minutes)