Bake Batter Bread

Heat milk to 110–115°F (43–46°C) in a small saucepan or microwave, then pour into a large mixing bowl. Add active dry yeast and let sit for 1 minute to bloom.

Whisk the egg in a separate small bowl, then add it to the yeast mixture along with sugar and shortening, stirring until the shortening is mostly incorporated.

Add the flour gradually to the wet ingredients, stirring vigorously with a wooden spoon until a thick, sticky batter forms. Do not overmix; the batter should be loose and well-combined.

Divide the batter evenly between two greased 8-inch round cake pans or a greased loaf pan, smoothing the tops with a spatula.

Cover the pans loosely with a clean kitchen towel and set in a warm, draft-free place to rise until the batter nearly doubles in volume, about 30 minutes.

While the dough rises, preheat the oven to 375°F (190°C).

Once the batter has risen, place the pan or pans in the preheated oven and bake for 40–45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before serving.