Fresh Herb Batter Bread Recipes

BEST FRESH HERB BREAD RECIPE

Steps:

• Grease the cake tin with oil, including the sides and line the bottom with parchment paper. If you're using a Bundt pan or bread pan, line the pan with parchment paper. Add 2 tablespoons flour (from 430 g (15.2 oz)), yeast, sugar to lukewarm water. Using a spoon stir well and let the mixture stand for 10 minutes.
• Meanwhile mix the remaining flour, salt and olive oil in a bowl until well combined. After 10 minutes, pour the yeast mixture to the flour - salt mixture and knead the dough very well. I normally knead my dough like this: If I'm kneading it with the hand mixer, I knead the dough for about 8 minutes at low speed and then for 5 minutes at medium high speed. With the kitchen machine, I knead the dough for 7 minutes at low speed and for 3 more minutes at medium high speed. With the hands, I knead the dough for 10 minutes. If the dough is too sticky when kneading with your hands, just oil your hands.
• In the meantime rinse and finely chop fresh parsley and chives. Peel and finely chop garlic cloves as well. Grate the cheese if you're using ungrated cheese. In a second bowl combine chopped herbs, garlic, cheese and olive oil. Mix well using a spoon and season with salt.
• Lightly flour the silicone pastry mat or cutting board. Tip the dough out of the bowl onto a floured surface and carefully shape it into a long baguette form. You want to retain the air bubbles in the dough intact so that you'll have a nicely fluffy bread.
• Cut baguette (long) loaf into approximately 10 equal rolls - cut it in the middle first. This makes it easier to cut equal rolls. Roll each dough roll in the cheese mixture and arrange it in the prepared cake tin or bread pan. If you have some cheesy herb mixture remaining, just sprinkle this on top. Cover the bread pan with kitchen towel and let rise for another 30 minutes. Preheat the oven to 200 ° C (392 °F), with both top and bottom heat.
• Bake for 30 minutes or until nicely golden brown. If you're using a smaller bread dish, just be sure to increase the baking time. Because the smaller the baking dish, the longer the baking time. Also try to use a toothpick or a fork to check the bread for doneness

HERB BATTER BREAD

Steps:

• Combine 2 cups flour, salt, sugar, and yeast in a large bowl. Stir in the water, shortening, parsley, rosemary, and thyme. Use an electric mixer to beat on low speed for 1 minute, scraping bowl frequently. Turn mixer to medium, and beat for an additional 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour; mix until smooth. Scrape batter from sides of bowl. Cover, and let rise in warm place for 35 to 40 minutes.
• Grease a 9x5 loaf pan. Stir down batter by beating about 25 strokes. Scrape batter into greased pan; pat down with floured hands. Cover pan. Let dough rise in warm place until doubled, about 30 minutes. Do not allow dough to over-rise.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes. Brush top with margarine. Remove from pan, and cool on wire rack.

ROSEMARY BATTER BREAD

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.

HERB QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk together first 7 ingredients. In another bowl, whisk together egg, milk and oil. Add to flour mixture; stir just until moistened. , Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

FOREVERMAMA'S FRESH HERB BATTER BREAD

Steps:

• Dissolve yeast in warm water. (Being careful that water is not to hot or else it will kill the yeast). Put in a bowl. Add warm milk, sour cream, butter, eggs, sugar, salt and herbs.
• Using cake beaters, beat in 3 cups of flour until well blended. Stir in enough additional flour to make a soft dough (softer than kneeded dough). Cover and let rise in a draft-free until doubled (45 minute to 1 hour).
• Stir down with your hands or with a wooden spoon. Turn into a buttered 2 quart cake or bundt pan. Cover, let rise until doubled in size (50 - 65 minutes).
• Bake in a preheated 375 degrees Fahrenheit oven for approximately 35 - 40 minutes. Remove and cool on a wire rack.
• NOTE: Chervil can sometimes be hard to find, so if you can't find it, just leave it out. But if you can find it, even better.

HERB BATTER BREAD

Steps:

• Combine 2 cups flour, salt, sugar, and yeast in a large bowl. Stir in the water, shortening, parsley, rosemary, and thyme. Use an electric mixer to beat on low speed for 1 minute, scraping bowl frequently. Turn mixer to medium, and beat for an additional 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour; mix until smooth. Scrape batter from sides of bowl. Cover, and let rise in warm place for 35 to 40 minutes.
• Grease a 9x5 loaf pan. Stir down batter by beating about 25 strokes. Scrape batter into greased pan; pat down with floured hands. Cover pan. Let dough rise in warm place until doubled, about 30 minutes. Do not allow dough to over-rise.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes. Brush top with margarine. Remove from pan, and cool on wire rack.

FRESH HERB BATTER BREAD

Steps:

• 1. Grease bottom and sides of loaf pan, 8 1/2 X 4 1/2 X 2 1/2 or 9 X 5 X 3 inches, with shortening.2. Mix 2 cups of the flour, the sugar, salt and yeast in large bowl. 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 smooth.3. Spread batter evenly in pan and pat into shape with floured hands. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 40 minutes or until double.4. Heat oven to 375°.5. Bake 40 to 45 minutes or until loaf sounds hollow when tapped. Immediately remove from pan to wire rack. Brush top of loaf with butter sprinkle with additional chopped fresh herbs if desired. Cool.*If using self-rising flour, omit salt.NUTRITION FACTS: 1 Slice Calories 75 (Calories from Fat 10) Fat 1g (Saturated 2g) Cholesterol 0mg Sodium 120mg Carbohydrate 15g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 4% DIET EXCHANGES: 1 StarchFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FRESH HERB BUTTER

Steps:

• In a small bowl, beat all ingredients until blended. Spread onto a baking sheet to 1/2-in. thickness. Freeze, covered, until firm., Cut butter with a 1-in. cookie cutter. Store, layered between waxed paper, in an airtight container in the refrigerator up to 1 week or in the freezer up to 3 months.

FRESH HERB BATTER BREAD

Steps:

• 1. Grease bottom and sides of loaf pan, 8 1/2 X 4 1/2 X 2 1/2 or 9 X 5 X 3 inches, with shortening.2. Mix 2 cups of the flour, the sugar, salt and yeast in large bowl. 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 smooth.3. Spread batter evenly in pan and pat into shape with floured hands. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 40 minutes or until double.4. Heat oven to 375°.5. Bake 40 to 45 minutes or until loaf sounds hollow when tapped. Immediately remove from pan to wire rack. Brush top of loaf with butter sprinkle with additional chopped fresh herbs if desired. Cool.*If using self-rising flour, omit salt.NUTRITION FACTS: 1 Slice Calories 75 (Calories from Fat 10) Fat 1g (Saturated 2g) Cholesterol 0mg Sodium 120mg Carbohydrate 15g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 4% DIET EXCHANGES: 1 StarchFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

HERBED CHEESE BATTER BREAD

Steps:

• Lightly butter (2) 8 X 4 X 2-inch loaf pans.
• Heat butter over medium heat. Add the buttermilk and water; heat till warm to touch (105-115ºF)
• Pour into a large bowl & sprinkle the yeast on top. Let stand for 5 minutes.
• Whisk to dissolve yeast then whisk in 3 eggs & the hot sauce.
• Sift together flour, sugar, baking powder, baking soda & salt.
• Gradually stir into the liquid mixture to make a thick batter.
• Stir in Parmesan cheese, 3/4 cup shredded cheddar, garlic & herbs.
• Pour batter into prepared pans, spreading evenly.
• Cover loosely with plastic wrap & let stand in a warm place until doubled in volume, about 45 minutes.
• Preheat oven to 375ºF & place rack in the center.
• Beat the remaining egg with the 1 tablespoon water & brush tops of loaves.
• Bake for 25 minutes. Sprinkle with remaining 1/4 cup cheddar cheese & bake till golden brown, 10-15 minutes.
• Cool in pans, on rack, for 10 minutes. Turn on on rack and cool completely.
• * Can be made up to 2 days in advance, wrapped tightly & stored at room temperature. Herbs can be varied to suit your taste.