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America's Favorite Batter Bread
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Make this quick and easy white bread with no kneading! Expect a more open texture and a top crust that has a rougher appearance than kneaded breads. As with all batter breads, it is best when fresh-baked.
This recipe makes 2 loaves
INGREDIENTS
| Water (120°-130°F) | 3 cups |
| Vegetable oil or Shortening | 2 TBSP |
| Bread Flour | 6+1/2 cups |
| Salt | 1 TBSP |
| Sugar | 3 TBSP |
| Active Dry Yeast | 4+1/2 tsp |
| Butter | as desired |
DIRECTIONS
*Baker’s Note: Cake pans, casserole dishes, pie plates, coffee cans, muffin tins, or other oven-proof dishes may be used. Fill containers half full to allow space for rising.
Traditional Baking Method
In large mixer bowl, combine 3+1/2 cups flour, yeast, sugar and salt; mix well. Add water and shortening or oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Cover; let rise in warm place until double, about 30 minutes.
Stir down batter with a spoon. Divide dough evenly between 2 greased bread pans, 8- x 5-inch. (See Baker's note for other pan options.) Cover; let rise in warm place until batter reaches tops of pans, 20-30 minutes. Bake in a preheated 375°F oven for 35 to 40 minutes until golden brown. Remove from pans immediately; place on rack. Brush with butter; cool before cutting.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.