Batter Bread - cooking recipe

Ingredients

1 1/2 sticks margarine
3 c. self-rising flour
1 pkg. dry yeast, softened
1/2 c. very warm water
1 egg
1 1/2 c. very warm water

Preparation

Cut margarine into the flour.
Dissolve yeast in 1/2 cup very warm water.
Add yeast, egg and 1 1/2 cups very warm water to the flour all at once.
Beat until well blended.
Looks light and fluffy when you finish mixing it.
You can spoon it out immediately into well-greased muffin tins or you can use part of it now and store the rest in the refrigerator.
It can be stored for several days.
Fill muffins about 1/2 full and bake for 15 to 20 minutes at 400\u00b0 to 425\u00b0 or until brown.