FRESH HERB BATTER BREAD

3 cups all-purpose flour, divided use
1 tablespoon sugar
1 teaspoon salt
1 package regular or quick-acting active dry yeast
1 1/4 cups very warm water (120 to 130 degrees F)
2 tablespoons chopped fresh parsley
2 tablespoons shortening
1 1/2 teaspoons chopped fresh rosemary leaves (OR 1/2 teaspoon dried rosemary leaves)
1/2 teaspoon chopped fresh thyme leaves (OR 1/4 teaspoon dried thyme leaves)
Margarine or butter, softened

Grease a loaf pan, 9󬊃 inches.

Mix 2 cups of the flour, the sugar, salt and yeast in large bowl. Add warm water, parsley, shortening, rosemary and thyme. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour until smooth. Smooth and pat batter in pan with floured hands. Cover and let rise in warm place about 40 minutes or until double.

Heat oven to 375 degrees F.

Bake 40 to 45 minutes or until loaf sounds hollow when tapped; remove from pan. Brush with margarine. Cool on wire rack.

Servings: 6
Source: Betty Crocker, General Mills, Inc. 1998