5.0 from 22 reviews
America's Favorite Batter Bread (+ video)
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.
Yield: 2 loaves
  • 3 cups water (120-130°F)
  • 2 Tbsp vegetable oil or shortening
  • 6½ cups bread flour
  • 1 Tbsp salt
  • 3 Tbsp sugar
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Platinum Yeast
  • Butter as desired
  1. In large mixer bowl, combine 3½ 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.

  2. Stir down batter with a spoon. Divide dough evenly between 2 greased bread pans, 8 x 5-inch. (See Notes for other pan options.) Cover; let rise in warm place until batter reaches tops of pans, 20 to 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.

  3. Red Star recipe. Image by My Kitchen Addiction.
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.

For Active Dry Yeast, use 2 packets (4½ teaspoons) in place of the Platinum Yeast.

America's Favorite Batter Bread | Make this quick and easy white bread with no kneading! Find recipe at redstaryeast.com.

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  1. Your recipe looks good. I’ve just made 2 loaves by the batter method from a recipe on youtube. Worked very well and had to brush top before cooking with a mix of hot water, egg yolk and flour and then add sesame seeds etc. In your recipe you state to brush top with butter after baking. Wondering if I could brush before in order to add seeds. Regards, Sue

    • Hi Susan,
      Brushing the crust with butter after baking makes the crust soft. You could certainly brush the dough with butter before baking instead, and sprinkle with seeds.

      Happy baking!

  2. How many grams does 6½ cups bread flour weigh, please? And how many millilitres are in a cup of water? Thank you.

    • Hi Carol,
      Approximately 120 grams per cup of flour, so 780 grams. You may not need the entire amount, base it on the look and feel of your batter/dough.
      Water is 236 grams (or 237 mls) per cup.

      Happy baking!

      • Thank you, Carol! I’m an American living in Europe, and I have so many different measuring cups & spoons that sometimes I can’t remember which ones I brought over from the States, and which ones I bought here, so I’m trying to get in the habit of weighing everything for baking. I won’t even get started on the different types of flour! 🙂

        I tried this recipe yesterday using 00 flour (because I have a bag open just now) and the spoon & scrape method of measuring with one of the few sets of cups I definitely remember buying in the States. 6.5 cups came to 860g. I went with that amount. The dough was definitely not a “batter” with that amount of flour, although it was sticky. Nevermind, though; I went ahead and let my Ankarsrum knead it awhile, as I would do with a normal dough, then did the bulk rise, shaping, and final proofing. It made two lovely loaves that could very well become our weekly bread.

  3. I love this recipe! I use 1/2 rolled oats and 1/2 self-rising flour, you’ll need 2 tbsp of the yeast, and I add some raw honey in, because I like it that way 🙂 this is my bread staple, never buy bread!

  4. Can this recipt be used if banana peppers, pepperoni and cubes of cheese added ?

  5. Thank you for the recipe, and this is the first time I tried baking this bread. Plus, the first time ever using a bread whisk and I was surprised how easy it was in using. Wish I can add a picture to show you how I did. Plus when doing the first step of mixing dry and wet ingredients, don’t look away with your hand on the speed lever.

  6. This bread has worked well for me. I’m currently using 3 1/2 cups of all purpose flour and 3 cups of whole wheat flour to get a wheat bread. Even modifiying the recipe this much it still gives results that I like.

  7. My kids went nuts over this recipe!!! I was curious if there are any adjustments needed if one were to use einkorn flour?

    Thank you so much!

    • We haven’t tested this recipe with Einkorn flour. Play around with it and let us know how it turns out!
      Happy baking!

  8. I have been making this read since 2016. I love it.
    I substitute wheat germ for the I/2 cup of flour. I have also used molasses instead of white sugar.
    Always good. I even use the recipe as printed.

  9. Usually make bread dough, but thought I would try this batter bread. It was excellent! Cut the recipe in half for only one loaf and gave it a bit longer for the final rise. Will be making it again and have already given out the recipe to another baker.
    Hope you plan on showing how to make and present homemade yeast gifts for Christmas. Making / baking something special for someone is nice, but packaging attractively is also important to make it extra special.

  10. I’ve been making this bread for years. my daughter told me soup is not a meal without bread, and this recipe is a total win for anyone.

  11. the ingredients list is listing 6 1/2 cups of flours but the instructions is saying to use 3 1/2 cups …. can you please tell me what quantity to use for 2 loafs

    • Hi Yves,
      You will find where to add the remaining flour a few sentences into the first paragraph of the instructions:
      In large mixer bowl, combine 3½ 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.
      Happy baking!

  12. What can be used instead of bread flour ?

    • Hi Pat,
      We recommend using bread flour in the is recipe due to its higher protein content / better gluten forming properties. However, you could use all-purpose flour. The dough may need less liquids due to the lower protein in all-purpose flour, and you won’t get as high of volume in the finished bread.
      Happy baking!

    • This is likely too late to be of help to you, OP, but in case anyone else is wondering the same…

      You can also alter your AP flour to increase its protein content. To mimic bread flour, I add 1 tsp of vital wheat gluten per cup of AP flour.

  13. Love this recipe! Today I used wheat flour for a third of the required measurement. So good!! I use oil. Honestly…. This is a GREAT recipe.

    • i forgot to mention that i use my mixer with dough hooks in for the entire mixing portion.

  14. I use this recipe when I’m feeling lazy or in a hurry. You can’t mess it up beyond repair no matter what. Give it a try you won’t be disappointed. Consistent every time too. On loaf 20 as we speak.

  15. I made this bread today and it is delicious. I used shortening instead of oil. I used King Arthur bread flour. The flavor is quite delicious considering the small amount of effort put into this bread, and the fact that it doesn’t rise very long. I baked it for 35 minutes and the internal temperature of the finished bread was 205 degrees. I brushed butter on the top. The crust is very soft and delicious. The crumb is light and airy and pillowy soft. This would be perfect for sandwiches because the bread is so soft. I will definitely be making this one regularly.

  16. I made this bread today. I followed the recipe exactly. It was my first attempt at sandwich bread and it is perfect! My family loves it! I made grilled ham and cheese sandwiches and they were great! How do I store it? Right now it is wrapped in a towel. Should I put it in plastic wrap? Thank you!

  17. I’ve made three loaves, the first with platinyum yeast mixed as directed, big delicious loaf using three cups of ap organic flour…a five lb bag is 5.50 @kroger.this loaf was hole free mostly, dense but airy and very easy to put together as my first loaf of bread. sliced nicely with a sereated knife!
    Now this time I only had storebrand yeast that was active dry..I spilled some opening the two packs and my dough seems to have a lot of marble size airholes at the bottom of loaf. it rose nicely I used 1/2 cup water out of the total to feed the yeast. ii wondrr can this sit overnight for more flavor?

    • Hi Annie,
      Yes, you can let the batter/dough sit overnight. This would be considered the ‘first rise’. When you’re ready to continue, let the batter sit on the counter for about 1/2 hour to warm up and then proceed with the next step (adding the batter to the bread pans).

      I hope you will find this information helpful.

  18. My family loves this bread !! I am so thankful for that. Honestly for anyone who is a little apprehensive about yeast baking this is a fool proof method. Follow the instructions and you will not be dissappointed at all. The more you make the more it gets better – and I would suggest a baking the thermometer for the water temp. Happy baking !

  19. Yummy…Boyfriend Approved!!

    So my boyfriends mom makes bread from scratch all the time. Thought I’d surprise him and make some bread. (first time bread maker) Found this recipe and he loves it! Even his mom approved! So it is a regular in our house now with me making 4-6 loves a week. Not to mention it freezes very well. 🙂

  20. delicious!!! Eating it fresh from the oven as I type!

  21. Tried this recipe, loved the bread, next time I will try frying some!

  22. Quick and simple to prepare, quick rise, and it bakes up golden and perfect, every time. Wonderful taste and texture. Great for sandwiches and toast.

  23. Made this recipe and froze one loaf. After you punch down and seperate put one loaf in freezer in the pan overnight in morning wrap in plastic wrap and return to freezer. When you unthaw allow to I thane covered with cooking spray on plastic wrap for about 3-4 hours in a semi warm place. Rises as it unthaws and bake at 375 till golden on top. Works great.

  24. I have made a loaf of this bread for my husband and me each week for the last month or so…every loaf comes out PERFECT!! It is delicious, easy to throw together and makes the best toast ever! I was looking for a recipe that didn’t require kneading and this is the ticket! I divided the recipe so that it only makes one loaf since there are just 2 of us at home but plan on making some loaves for Christmas. Thank you for the recipe…it’s a keeper!

  25. I used to make this when the kids were small. After the last punch down, I’d use a serving spoon to take off an amount that the kids could handle in their hands and deep fry it. My kids, neighbor kids and all the adults loved it. Had to start serving it with dinner per request. To the best of it, no one ever gained weight from it.

  26. I have been trying for months to find a simple recipe for sandwich bread but they have all been disasters. I bought some yeast from the store with this recipe on the package and made it right away. Perfect!! That is the only way to describe this bread. It is so easy to make, slices perfectly and tastes great! I will never use another recipe for our sliced bread.

  27. So easy to make. Nice dense bread. Great for toast and French toast. Haven’t bought store bread since I found this recipe.

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