A Tradition in Family Baking

Holiday Batter Bread

Holiday Batter Bread
Festive fruit bread - especially attractive in "can pans"!

  • 3 cups Bread Flour
  • 4+1/2 tsp Active Dry Yeast
  • ¼ cup Sugar
  • 1 tsp Salt
  • ¾ cup Milk
  • ½ cup Water
  • 2 TBSP Shortening
  • ½ cup Candied fruits, chopped
  • ½ cup Walnuts or Pecans, chopped

  • 1 cup Powdered sugar, sifted
  • 1 tsp Butter or margarine, softened
  • 1 to 2 TBSP Hot water or milk
  1. In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and shortening until warm (120-130°F; shortening does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in candied fruits, nuts and remaining flour to make a stiff batter. Cover; let rise in warm place until light and double, about 30 minutes.

  2. Stir down batter. Spoon into one greased 9x5- inch bread pan or four well-greased 20-ounce cans. Cover; let rise in a warm place until double, a out 30 minutes. Bake at 375°F for 30 to 35 minutes until golden brown. Remove from pan or cans; cool. Drizzle with Glaze and garnish with additional fruit and nuts, if desired.

  3. *You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise 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.

Leave a Reply

Rate this recipe: