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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.
INGREDIENTS
This recipe makes 2 loaves
| Water (120-130F) | 3 cups |
| Vegetable Oil | 1 TBSP |
| Bread Flour | 6+1/2 cups |
| Salt | 3 TBSP |
| Sugar | 3 TBSP |
| Active Dry Yeast | 4+1/2 tsp |
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 ½ cups flour, yeast, sugar and salt; mix well. Add warm water and 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 until dough tests ripe.
Stir down batter with a spoon. Divide dough evenly between 2 greased bread pans, 8- x 5-inch. Cover; let rise in warm place until doubled, or until indentation from finger tip remains when touched. Bake in a preheated 375°F oven for 35 to 40 minutes until golden brown. Remove from pans; cool on rack.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.