1 pkg. active dry yeast
1 1/4 c. warm water (105-115 deg.)
2 tbsp. shortening
2 tbsp. sugar
2 tsp. salt
2 2/3 c. all-purpose flour
Melted butter

In large mixer bowl dissolve yeast in warm water. Add shortening, sugar, salt and 2 cups of the flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally. (By hand at least 300 vigorous strokes.) Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 30 minutes. Stir down batter by beating about 25 strokes.

Spread evenly in greased loaf pan, 9 x 5 x 3 inches. Smooth out top of batter by patting into shape with floured hand. Cover; let rise until double, about 40 minutes. Heat oven to 375 degrees. Bake 45 minutes or until loaf sounds hollow when tapped. Brush top with melted butter. Remove loaf from pan; cool on wire rack.

Variations:

Garlic Batter Bread: Add 1/2 teaspoon garlic powder to yeast-water mixture.

Onion Batter Bread: Add 2-3 tablespoons instant minced onion to yeast-water mixture.