batter bread with honey butter and herb butter.
aroma of fresh-baked yeast bread can do more for the soul in
winter than cuddling under a warm blanket with a great book.
baking bread can be simple, it’s just time consuming when
you have to knead it for 20 minutes, and let it rise a
couple of times.
you make batter bread, you get a delicious-tasting loaf of
bread in half the time. Batter yeast breads are easy to mix
and rise quickly. They don’t have to be shaped because
they take on the shape of the pan or bowl in which they are
baked. The bread can be baked in cake pans, casserole
dishes, pie plates, coffee cans, muffin tins or a cast-iron
important to remember to fill containers half full to allow
space for rising. Because the dough is not kneaded, the
bread turns out coarser in shape and texture than bread
prepared with kneaded dough. Since it has a higher ratio of
liquid to flour and other dry ingredients, beating the
batter a few minutes develops the gluten, though not as much
as a kneaded bread. The dough rises only once, in the bread
breads generally do not rise as high as kneaded breads, but
they provide a wonderful smell of yeast bread throughout the
house, and the taste is delightful.
is one of the ingredients bakers use when making batter
bread, and Quaker Oats has some tips that will make your
bread baking experience satisfying on a winter day.
batter breads essentially involves three phases: dissolving
the yeast, mixing the dough and varying the crust.
the yeast. Be sure the yeast is fresh by checking the
expiration date on the package. Test the temperature of the
liquid ingredients with your hand (they should feel warm,
but not hot) or test with an instant-read thermometer. The
temperature should be warm (105 to 115 degrees for active
dry yeast; 95 degrees for compressed, fresh yeast). Liquid
that is too hot will kill the yeast; liquid that is too cool
will not activate the yeast.
small bowl, combine the yeast with all or a small amount of
the warm liquid. Let mixture stand 3 to 5 minutes until it
gets foamy and expands. In many recipes prepared with
quick-rising active dry yeast, the yeast is not dissolved in
the liquid. Instead, the yeast is mixed with the other dry
ingredients in the recipe. The liquid is heated to 120 to
130 degrees, then stirred into the dry ingredients. The
remaining ingredients are then mixed in. This combination of
warmer dough and the quick-rising yeast means the first
rising can take as little as 20 minutes compared to 60 or 90
minutes for traditional active dry yeast or compressed,
the dough. Warm mixing bowl by filling it with hot tap
water. Pour out water and dry. Place dissolved yeast in warm
bowl. Add remaining liquid ingredients (any liquid not used
to dissolve the yeast, eggs, honey or molasses); mix well.
Add fat, sugar, salt, spices or herbs and about two-thirds
of the flour called for in the recipe.
vigorously with a large spoon or with a standing electric
mixer fitted with the flat or paddle beaters for at least 1
results will be a thick, rough, lumpy batter not stiff
enough to hold its shape. Gradually stir in enough of the
remaining flour (about ¼ cup at a time) to make a stiff,
but slightly sticky dough.
beating 5 to 8 minutes until dough appears to smooth out and
stretches as the spoon or beater works through it. Turn
dough into greased loaf pan. Cover and allow dough to rise
to the top of the pan. Bake as directed in recipe.
the crust. For a golden brown crust: Before baking, brush
the top of the bread loaf with egg wash (egg mixed with milk
or water). Or, before baking, brush the top of the loaf with
softer crust: As soon as the bread is removed from the oven,
brush the top with melted butter. Wrap hot baked bread in a
clean kitchen towel; cool completely wrapped in the towel.
avoid random cracks on top of baked breads, just before
baking slash the top of the bread with a very sharp knife.
This will allow the steam to escape.
batter bread most of us are familiar with is beer bread. It
often comes out ugly, but the taste is delicious. You may
not need a recipe, but here’s one if you do.
teaspoon kosher salt
tablespoons melted butter
the oven to 375 degrees. Butter an 8- by 4-inch loaf pan and
set aside. In a large bowl, combine the flour, sugar, salt
and beer; mix well. The mixture will be sticky. Pour into
the loaf pan and bake for about 55 minutes.
last three minutes of baking, remove from oven, brush the
top of the loaf with the melted butter and return to oven
for the final three minutes of baking.
recipe for four-grain batter bread takes 15 minutes to prep.
Total time from start to finish is 1 hour and 10 minutes.
4¾ cups all-purpose or bread flour
teaspoon baking soda
packages regular active or fast-acting dry yeast (4½
whole wheat flour
bottoms and sides of 2 (8- by 4-inch) loaf pans with
shortening or cooking spray; sprinkle with cornmeal.
large bowl, mix 3½ cups of the all-purpose flour, the
sugar, salt, baking soda, and yeast. In 1-quart saucepan,
heat milk and water over medium heat, stirring occasionally,
until very warm (120 to 130 degrees). Add milk mixture to
flour mixture. Beat with electric mixer on low speed until
moistened. Beat on medium speed 3 minutes, scraping bowl
in whole wheat flour, wheat germ, oats and enough remaining
all-purpose flour to make a stiff batter. Divide batter
evenly between pans. Round tops of loaves by patting with
floured hands. Sprinkle with cornmeal. Cover loosely with
plastic wrap; let rise in warm place about 30 minutes or
until batter is about 1 inch below tops of pans.
oven to 400 degrees. Bake 25 minutes or until tops of loaves
are light brown. Remove from pans to cooling rack; cool.
Makes 2 loaves, 16 slices each.
information per 1 slice. 100 calories, 1 g. fat, 0 mg.
cholesterol, 90 mg. sodium, 19 g. carbohydrate, 1 g. fiber,
4 g. protein.
"Betty Crocker The Big Book of Bread"
oatmeal batter bread needs only a single rise, about an
hour, and is low in fat. The bread can be kept in a plastic
bag at room temperature for 3 days or frozen for up to a
warm whole or 2 percent milk (105 to 115 degrees)
honey or packed light brown sugar
packet (1/4 ounce) active dry yeast
cups all-purpose flour
large egg, lightly beaten
tablespoon vegetable oil
teaspoon kosher salt
old-fashioned or steel-cut rolled oats (do not use
quick-cooking oats), plus more for optional garnish
the milk, honey or brown sugar and the yeast in the bowl of
stand mixer or a mixing bowl, stirring until the yeast has
dissolved. Let the mixture rest for 5 minutes.
an 8- by 4- by 2-inch loaf pan with cooking oil spray.
the all-purpose flour, egg, oil, and salt to the yeast
mixture. Beat on low speed until combined, stopping to
scrape down the sides of the bowl as needed. Increase the
speed to high; beat for 3 minutes. Stop to scrape down the
sides of the bowl. The dough will be very sticky.
wooden spoon to stir in the whole-wheat flour and oats until
well incorporated; this will take some arm strength.
Transfer the batter to the loaf pan, spreading it evenly.
Cover, and set it in a warm place to rise for at least 1
hour or until doubled in size.
the oven to 350 degrees. Uncover the loaf pan; sprinkle the
bread with some oatmeal, if desired. Bake for about 15
minutes, then tent loosely with aluminum foil. Bake for 20
to 25 minutes or until the bread sounds hollow when lightly
immediately transfer the bread (in the loaf pan) to a wire
rack to cool for at least 20 minutes before serving, or cool
completely before storing. Makes 12 servings.
information per serving: 160 calories, 3 g. fat, 20 mg.
cholesterol, 100 mg. sodium, 29 g. carbohydrate, 2 g. fiber,
5 g. protein.
Better Homes and Gardens
simplest way to create a loaf of tasty homemade white bread.
41/2 cups all-purpose flour
envelope RapidRise yeast
tablespoons butter or margarine, softened
11/2 cups flour, undissolved yeast, sugar and salt in a
large mixer bowl. Heat water, milk and butter until very
warm (120 to 130 degrees). Butter does not need to melt. Add
milk mixture. Beat until well combined. Gradually add
remaining 21/2 to 3 cups flour, or enough flour to make a
stiff batter. Beat on high speed for 2 minutes, scraping
bowl occasionally. Cover and let rest about 10 minutes.
batter down. Beat vigorously for about 30 seconds. Pour
batter into a greased 9- by 5-inch loaf pan and let rise
until doubled in size, about 40 minutes.
in a preheated 375 degree oven for 35 to 45 minutes, or
until golden brown. Remove from pan and cool on wire rack.
recipe is for the baker who likes to jazz up his or her
recipes. It’s the same simple technique of mixing the
batter, but experts at King Arthur Flour have combined two
batters to make marbled quick bread.
CHEDDAR CHEESE BREAD
stick softened butter
tablespoon baking powder
tablespoon dried rosemary
white whole wheat flour or King Arthur stone-ground whole
stick softened butter
tablespoon baking powder
teaspoon cayenne pepper
teaspoon ground black pepper
unbleached all-purpose flour
grated Cheddar cheese
make rosemary batter: Preheat the oven to 350 degrees.
Grease two 9-inch loaf pans. In a medium bowl, beat the egg
and add the milk and the softened butter. Stir well. In a
large bowl, mix together the baking powder, rosemary, salt,
and flour. Stir with a whisk to incorporate all the
ingredients. Add the egg mixture and stir just until
combined. Set aside.
make Cheddar cheese batter: In a medium bowl, beat the egg
and add the milk and the butter. In a large bowl, mix the
baking powder, salt, cayenne, black pepper, and flour. Stir
with a whisk to incorporate all the dry ingredients. Stir in
the Cheddar cheese and the milk mixture and mix just until
half of the rosemary bread batter in each of the prepared
loaf pans. Pour half of the Cheddar batter into each pan on
top of the rosemary batter. Stick a table knife, point down,
all the way through the batter to the bottom of the pan.
Keep the tip touching the bottom of the pan and drag the
knife through the batter in curving motions until the loaf
is marbled. Repeat with the second loaf.
the loaves in the preheated oven for about 50 to 60 minutes,
or until nicely browned and a cake tester inserted into the
middle of a loaf comes out clean. Makes 2 loaves, 12 ¾-inch
slices per loaf.
King Arthur Flour