America's Favorite Batter Bread
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 is featured at My Kitchen Addiction.
This recipe makes 2 loaves
|Water (120°-130°F)||3 cups|
|Vegetable oil or Shortening||2 TBSP|
|Bread Flour||6+1/2 cups|
|Active Dry Yeast||4+1/2 tsp|
*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 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.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- 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.