Streamlined White Bread

Betty Crocker's (1961) Picture Cookbook has this recipe for no-knead bread. It is made in an electric mixer, but ~ consider those of the day ~ you don't have to have a really fancy high-powered mixer to make this. Actually, it even gives the number of "vigorous strokes" required, if you don't have an electric mixer.

Betty says: Easiest bread ever...no kneading...mix dough on mixer. A crusty even-textured loaf. Extra moist so it keeps better.

1 1/4 cups warm water (not hot 110-115 F)
1 package active dry yeast (If desired, you can speed this up with fast-rising yeast.)
2 tablespoons shortening (I use butter.)
2 teaspoons salt
2 tablespoons sugar
3 cups flour *

Dissolve yeast in water in mixer bowl. Add shortening, salt, sugar and half the flour. Beat 2 minutes, medium speed or 300 vigorous strokes by hand. Scrape bowl frequently. Add remaining flour. Blend with spoon. Scrape batter from sides of bowl. Cover with (damp) cloth; let rise in warm place (85 F) until double, about 30 minutes.

Stir down batter by beating about 25 strokes. Spread batter evenly in greased loaf pan. Batter will be sticky. Smooth out top of loaf by flouring hand and patting into place.

Again let rise until batter reaches 1" from top of loaf pan, about 40 minutes.

Bake 45-50 minutes in a 375 F oven, or until brown. To test loaf, tap the top crust; it should sound hollow. Immediately remove from pan to cooling rack (away from drafts). Brush top with melted butter. Cool before cutting (the hardest part for me!). Slice with a sawing motion rather than pressing down, making slices slightly thicker than usual (due to the coarser texture). Makes one loaf.

* If you wish to use whole wheat or other non-white flour, use a ratio of no more than half other flour to half white flour, to maintain the bread's light texture.