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| Name: | Batter Bread | Contributor: | Naughty (Nancy Martin) |
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| Description: | Batter Bread | Posted: | 1994-09-29 |
| Key words: | flour, shortening | Category: | Other |
| ID: | 171 | Updated: | 2006-01-09 07:23:15 |
| Ingredients: | Batter Bread (all credits to Betty Crocker)
1 pkg active dry yeast 1-1/4 c warm water (105 to 115 degrees F) 2 Tbsp shortening 2 Tbsp sugar 2 tsp salt 2-2/3 c flour, divided |
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| Preparation: | Dissolve yeast in warm water. Add shortening, sugar, salt, and 2 cups of flour. Blend half a minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally (by hand, beat 300 vigorous strokes). Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 30 minutes.
Stir batter down by beating about 25 strokes. Spread evenly in greased loaf pan, 9x5x3. Smooth out top of batter by patting into shape with floured hand. Cover; let rise until double, about 40 minutes. Heat oven to 375 degrees. Bake 45 mins or until loaf sounds hollow when tapped. Brush top with melted butter. Remove loaf from pan; cool on wire rack. Consume with gusto. |
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| Notes: | This is a Betty Crocker recipe, so if it can't be used in the Wetleather cookbook, I understand. However, it's nearly foolproof and there's no kneading required - it's so easy it's almost embarrassing to say it's homemade.
I've made this recipe probably 100 times (including a Martin event a year or so ago) and have done just about everything to try to ruin it to no avail. It's pretty good with half white and half whole wheat flour but not near as fluffy. I recall trying all whole wheat flour once upon a time- it must've bombed because I haven't made it again since. Something about glutes or glutens or some such. ;-) To let it rise, I turn the oven on for about a minute until it feels warm to your hand, then turn the oven off and pop the dough in there. No need to cover unless there are drafts in your oven. Note: even with quick-rising yeast it usually takes longer to rise than noted in the recipe. Make sure the water is not too hot- yeast will still rise (albeit slowly) in cold water but if it's too hot, it'll kill 'em. I use warm tap water. Enjoy! Naughty |
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