No-Knead Fresh Herb Batter Bread

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 package regular active or fast-acting dry yeast (2¼ teaspoons)
• 1¼ cups very warm water (120°F to 130°F)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons shortening or softened butter
• 1½ teaspoons chopped fresh or ½ teaspoon dried rosemary leaves
• ½ teaspoon chopped fresh or ¼ teaspoon dried thyme leaves
• 1 Grease bottom and sides of 8×4- or 9×5-inch loaf pan with shortening or cooking spray.

Instructions

1. 1Grease an 8x4-inch or 9x5-inch loaf pan. In a large bowl, combine 2 cups of the flour, sugar, salt, and yeast. Stir in the warm water, parsley, shortening, rosemary, and thyme.
2. 2Beat with an electric mixer on low speed for 1 minute, scraping down the sides of the bowl. Increase the speed to medium for another minute. Stir in the remaining 1 cup of flour until the batter is smooth. Developing the gluten this way replaces traditional kneading.
3. 3Transfer the batter into the prepared loaf pan, spreading it out evenly. Shape the top into a rounded loaf using floured hands. Cover loosely with greased plastic wrap and let it rise in a warm spot for about 40 minutes, or until doubled in size.
4. 4Preheat the oven to 375°F. Bake for 40 to 45 minutes, or until the loaf sounds hollow when tapped. Immediately turn it out onto a wire cooling rack so the bottom doesn't steam and get soggy.
5. 5Brush the warm crust with melted butter and cool completely before slicing.

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