White Batter Bread

Recipe reduced to mini-loaf size:

INGREDIENTS

• 3/4 teaspoon active dry yeast
• 1/3 cup and 1 tablespoon and 1 teaspoon warm water (110 degrees F/45 degrees C)
• 2 teaspoons white sugar
• 3/4 teaspoon salt
• 130 grams sifted all-purpose flour
• 10 g vital wheat gluten
• 2 teaspoons olive oil
  

DIRECTIONS

1. Mix together shortening, sugar, salt, yeast, vital wheat gluten, 30 grams flour. Add warm water and beat by hand about 300 strokes, or 3 minutes, with an electric mixer. Add remaining flour (100 grams), scraping bowl often, and mix all together until smooth.
2. Cover with a clean cloth and let rise until doubled in volume.
3. Stir dough down gently, and spoon into a lightly greased 9x5 inch loaf pan (the batter should be sticky). Pat down with floured hands to help shape. Cover again, and let rise for about 30 minutes.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Bake for about 45 minutes. Place on a cooling rack.

I modified the recipe to use 2 teaspoons of olive oil rather than 2 teaspoons of shortening (which i don't have). Also added in the wheat gluten.

Forum postings indicate that the loaf ends up pretty dense, so I'm hoping I can lighten it up. Another possibility is adding in some powdered milk to soften the though if it seems tough.