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Holiday Batter Bread
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Festive fruit bread - especially attractive in "can pans"!
This recipe makes 1 large loaf or 4 small loaves
INGREDIENTS
| Bread Flour | 3 cups | ||
| Active Dry Yeast | 4+1/2 tsp | ||
| Sugar | 1/4 cup | ||
| Salt | 1 tsp | ||
| Milk | 3/4 cup | ||
| Water | 1/2 cup | ||
| Shortening | 2 TBSP | ||
| Candied fruits, chopped | 1/2 cup | ||
| Walnuts or Pecans, chopped | 1/2 cup | ||
Glaze |
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| Powdered sugar, sifted | 1 cup | ||
| Butter or margarine, softened | 1 tsp | ||
| Hot water or milk | 1 to 2 TBSP | ||
DIRECTIONS
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.
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.
*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 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.