Breakfast Batter Bread Recipes

PANCAKE BREAD

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Thoroughly grease a 9-by-5-inch loaf pan with nonstick spray, then line with parchment, leaving a 2-inch overhang on the 2 long sides of the pan. Grease the parchment with nonstick spray.
• Using the tines of a fork, smash the cinnamon, 1 tablespoon butter, 2 tablespoons flour, 2 tablespoons brown sugar and a pinch of salt together in a small bowl until combined and buttery clumps form. Set aside until ready to bake.
• Whisk together the baking soda, baking powder, remaining 2 cups flour and 1 teaspoon salt in a medium bowl until combined. Whisk together the sour cream, maple syrup and vanilla in a small bowl until completely combined and no lumps of sour cream remain. Beat the remaining 8 tablespoons butter in a large bowl with an electric mixer on medium-high speed until light and creamy, about 3 minutes. Gradually add the remaining 1 cup brown sugar and beat until light and fluffy, 3 minutes more. Add the eggs one at a time, beating until fully incorporated after each addition; continue to beat until the mixture is light and fluffy, about 1 minute more. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the sour cream mixture in 2 additions, beginning and ending with the dry ingredients. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with the reserved crumb mixture.
• Bake until the top is brown and a tester inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer the pan to a wire rack and let the bread cool in the pan for 30 minutes. Run a paring knife around the sides to loosen and use the parchment overhang to carefully lift the bread out of the pan. Let sit on the rack until cooled, about 1 hour more. Serve with softened butter and a drizzle of maple syrup.

BATTER WHITE BREAD

Steps:

• Mix together shortening, sugar, salt, yeast, and 1 1/5 cups flour. Add warm water and beat by hand about 300 strokes, or 3 minutes, with an electric mixer. Add remaining flour, scraping bowl often, and mix all together until smooth.
• Cover with a clean cloth and let rise until doubled in volume.
• 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.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake for about 45 minutes. Place on a cooling rack, and brush top with melted butter.

BREAKFAST BATTER BREAD

Steps:

• In a large bowl, mix water and yeast. Add milk, butter, syrup, egg, cinnamon, flax or wheat germ, and salt. Stir. Mix in raisins or currants, oats, and 2 Celsius flour. Slowly add in remaining 1 Celsius flour. Cover bowl with clean kitchen cloth and let dough rise in warm, draft-free place for 45 minutes or until double in size.
• Stir down thick batter for 20 seconds and scrape into greased 1.5 quart casserole dish. Cover and let rise in warm, draft-free place for 30 minutes or until doubled. Bake at 350 degrees F for about 1 hour or until bread is brown and sounds hollow when tapped on. Carefully remove loaf from casserole and let cool. Cut bread into wedges and serve.
• If desired, brush loaves with butter immediately after baking to produce a soft crust.