EASY BATTER BREAD
Posted in reply to a message board request. This is the recipe I used (over 40 years ago) when I made my first loaf of yeast bread. Its very simple to make, and produces a good, basic white bread for sandwiches and/or toast. If memory serves, the recipe was from the side of the Hecker's Unbleached Flour sack. Prep Time does not include the 1 to 2 hour rising time.
Provided by Dee514
Categories Yeast Breads
Time 1h5m
Yield 1 Loaf
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water.
- Stir sugar into yeast/water mixture, let mixture sit until tiny bubbles start to form.
- Add butter, salt and half the flour.
- With electric mixer on medium speed, beat batter for 2 minutes.
- Add remaining flour, stirring by hand (or on low speed) until well blended and smooth (batter will be very thick, like a very soft dough).
- Cover bowl with a tea towel, and let the batter rise in a warm draft free place for 30-60 minutes or until doubled.
- Beat the batter by hand, about 25 strokes (the dough will deflate).
- Spread batter evenly into a greased 8x3 or 9x4 inch loaf pan.
- Smooth out the top of the loaf by patting it with your floured hand.
- Cover pan, and let batter rise again (about 30-60 minutes) until dough has reached the top of the pan.
- Bake in a preheated 375°F oven for 45-50 minutes, or until the loaf sounds hollow when the top is lightly tapped.
- Remove from pan.
- For a softer crust, brush the top of the hot loaf with butter.
- Cool on a wire rack.
- Bread slices best when it is cooled.
BATTER WHITE BREAD
Batter Bread is a no-knead yeast bread using unbleached all-purpose flour. Hint: All yeast bread doughs rise best at about 85 degrees F. Put in oven with a bowl of hot water on bottom shelf. Inside a gas oven with a pilot light is ideal.
Provided by Ed
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 26.2 g, Cholesterol 2.5 mg, Fat 3.4 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 396.1 mg, Sugar 2.2 g
ROSEMARY BATTER BREAD
Fresh herbs create the aroma and flavor in a homemade bread that's super easy because there's no kneading.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h40m
Yield 16
Number Of Ingredients 10
Steps:
- Grease bottom and sides of 9x5-inch loaf pan with shortening or cooking spray. In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add water, parsley, shortening, rosemary and thyme. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour until completely mixed.
- Smooth and pat batter into pan, using floured hands. Cover; let rise in warm place about 40 minutes or until dough has doubled in size.
- Heat oven to 375°F. Bake 40 to 45 minutes or until loaf sounds hollow when tapped; remove from pan to cooling rack. Brush loaf with butter; cool.
Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 0 g, TransFat 0 g
BEER BATTER BREAD
Provided by Stephan Pyles
Categories Bread Beer Side Bake Quick & Easy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.
- Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.
EASY CHEESE BATTER BREAD (A PILLSBURY BAKE-OFF WINNER)
This hearty casserole bread was a prize winner in the 23rd Bake-Off contest in the early 70's. The moist and chewy bread is even better the second day! *Cooking time(passive time) includes time for bread to rise twice.
Provided by DuChick
Categories Yeast Breads
Time 2h20m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Generously grease 1 1/2 or 2 quart casserole dish or 9x5" loaf pan.
- Lightly spoon flour into measuring cup; level off.
- In large bowl, combine 1 1/2 cups flour, cheese, sugar,salt and yeast; blend well.
- In small saucepan, heat milk and margarine until very warm (120 to 130 degrees F.).
- Add warm liquid and eggs to flour mixture.
- Blend at low speed until moistened; beat 3 minutes at medium speed.
- By hand, stir in remaining 1 cup flour.
- Cover loosely with plastic wrap and cloth towel.
- Let rise in warm place (80 to 85 degrees F.) until light and doubled in size, about 45-60 minutes.
- Stir down dough to remove all air bubbles. Turn into prepared casserole dish.
- Cover; let rise in warm place until ight and doubled in size, 20-25 minutes.
- Heat oven to 350 degrees.
- Uncover dough.
- Bake 40-45 minutes or until deep golden brown.
- Remove from casserole dish immediately; cool on wire rack.
Nutrition Facts : Calories 2796.6, Fat 153.4, SaturatedFat 49, Cholesterol 779.2, Sodium 5565.6, Carbohydrate 261.7, Fiber 9.9, Sugar 11, Protein 89.1
FOUR-GRAIN BATTER BREAD
Batter breads are easy. There is no kneading and only one rise time, but you still get the same great aroma and taste.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 32
Number Of Ingredients 11
Steps:
- In large bowl, mix 3 1/2 cups of the all-purpose flour, the sugar, salt, baking soda and yeast. Add milk and water. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally.
- Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter.
- Grease 2 (8x4-inch) loaf pans with shortening or cooking spray; sprinkle with cornmeal. Divide batter evenly between pans. With floured hands, pat tops of loaves to round. Sprinkle with cornmeal. Cover; let rise in warm place about 30 minutes or until batter is about 1 inch below tops of pans.
- Heat oven to 400°F. Bake about 25 minutes or until loaves are light brown. Remove from pans to cooling rack; cool.
Nutrition Facts : Calories 90, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 90 mg, Sugar 2 g, TransFat 0 g
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