Batter White Bread Food

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EASY BATTER BREAD



Easy Batter Bread image

Posted in reply to a message board request. This is the recipe I used (over 40 years ago) when I made my first loaf of yeast bread. Its very simple to make, and produces a good, basic white bread for sandwiches and/or toast. If memory serves, the recipe was from the side of the Hecker's Unbleached Flour sack. Prep Time does not include the 1 to 2 hour rising time.

Provided by Dee514

Categories     Yeast Breads

Time 1h5m

Yield 1 Loaf

Number Of Ingredients 7

1 (1/4 ounce) package active dry yeast
1 1/4 cups warm water (110°-115°F)
3 cups all-purpose unbleached white flour (or unbleached white "bread flour")
2 tablespoons soft unsalted butter
2 teaspoons salt
2 tablespoons sugar
unsalted butter, for brushing the top crust (optional)

Steps:

  • In a large bowl, dissolve yeast in warm water.
  • Stir sugar into yeast/water mixture, let mixture sit until tiny bubbles start to form.
  • Add butter, salt and half the flour.
  • With electric mixer on medium speed, beat batter for 2 minutes.
  • Add remaining flour, stirring by hand (or on low speed) until well blended and smooth (batter will be very thick, like a very soft dough).
  • Cover bowl with a tea towel, and let the batter rise in a warm draft free place for 30-60 minutes or until doubled.
  • Beat the batter by hand, about 25 strokes (the dough will deflate).
  • Spread batter evenly into a greased 8x3 or 9x4 inch loaf pan.
  • Smooth out the top of the loaf by patting it with your floured hand.
  • Cover pan, and let batter rise again (about 30-60 minutes) until dough has reached the top of the pan.
  • Bake in a preheated 375°F oven for 45-50 minutes, or until the loaf sounds hollow when the top is lightly tapped.
  • Remove from pan.
  • For a softer crust, brush the top of the hot loaf with butter.
  • Cool on a wire rack.
  • Bread slices best when it is cooled.

PERFECT WHITE BREAD



Perfect White Bread image

A perfectly simple and perfectly good white bread.

Provided by Donna

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h

Yield 30

Number Of Ingredients 7

2 cups milk, scalded
2 tablespoons white sugar
2 teaspoons salt
1 tablespoon shortening
1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
6 cups bread flour

Steps:

  • In a small saucepan, heat milk until it bubbles. Remove from heat and add the sugar, salt and shortening. Cool to lukewarm. While milk mixture is cooling, dissolve yeast in warm water and let stand until creamy.
  • Combine cooled milk mixture with yeast and water in a large mixing bowl. Stir in 2 cups of the flour, then add the remaining flour, 1/2 cup at a time, to make a moderately stiff dough. Knead on a lightly floured surface for 8 to 10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl and turn to coat the dough. Cover the bowl with a damp towel and let rise in a warm place until the dough has doubled in volume (about 1 1/4 hours).
  • Lightly grease two 9x5 inch loaf pans. Punch down the dough and turn it out onto a lightly floured surface. Shape into 2 balls, cover and let rest 10 minutes. Shape dough into 2 loaves and place in pans; let rise until doubled (about 1 hour). Preheat oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven for 35 minutes or until the top is golden and the loaf sounds hollow when tapped on the bottom.

Nutrition Facts : Calories 15.8 calories, Carbohydrate 1.7 g, Cholesterol 1.3 mg, Fat 0.8 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 161.8 mg, Sugar 1.6 g

WHITE BATTER BREAD



White Batter Bread image

This simple recipe will give you 2 beautiful, delicious loaves of bread. Try it warm with butter and jam, WOW!! Prep time is the rising.

Provided by MizzNezz

Categories     Yeast Breads

Time 1h50m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 6

2 (1/4 ounce) packages active dry yeast
2 3/4 cups water
6 1/2 cups flour
3 tablespoons sugar
3 teaspoons salt
2 tablespoons shortening, softened

Steps:

  • Dissolve yeast in water, in a large bowl.
  • Add half the flour, and the sugar, salt,and shortning.
  • Blend at low speed, then beat 2 minutes at med speed.
  • Mix in remaining flour by hand.
  • Cover and let rise until doubled, about 45 minutes.
  • Stir the batter hard for 30 seconds.
  • Spread into 2 8in greased loaf pans (batter will be sticky).
  • Let rise until doubled, about 20 minutes.
  • Bake at 325* for about 45 minutes, until golden brown and done.

TRADITIONAL WHITE BREAD



Traditional White Bread image

Here's a time-saver! You can omit the first rising time by using quick active dry yeast.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h55m

Yield 32

Number Of Ingredients 7

6 cups Gold Medal™ all-purpose flour or Harvest King® or Better for Bread® bread flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages regular or quick active dry yeast
2 1/4 cups very warm water (120°F to 130°F)
Butter or margarine, melted

Steps:

  • Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
  • Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
  • Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
  • Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
  • Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
  • Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 230 mg

RICH WHITE BATTER BREAD



Rich White Batter Bread image

Make and share this Rich White Batter Bread recipe from Food.com.

Provided by Dienia B.

Categories     Yeast Breads

Time 1h45m

Yield 1 loaf

Number Of Ingredients 9

1 (1/4 ounce) package yeast
1/2 cup warm water
1/8 teaspoon ground ginger
3 tablespoons sugar
1 (13 ounce) can evaporated milk
1 teaspoon salt
2 tablespoons oil
4 1/2 cups flour
2 tablespoons butter

Steps:

  • Dissolve yeast in warm water, blend in ginger and 1 T sugar. Let stand in warm place until mix is bubbly (about 15 minutes).
  • Stir in remaining sugar, salt, milk and oil.
  • Mix in flour one cup at a time. Place dough in well greased 2 lb coffee can. Let rise until doubled in size. Bake 60 minutes or until top is brown.

Nutrition Facts : Calories 3153.6, Fat 84, SaturatedFat 36, Cholesterol 167.9, Sodium 2897, Carbohydrate 506.9, Fiber 16.7, Sugar 39.3, Protein 86.2

WHITE VELVET BATTER BREAD



White Velvet Batter Bread image

Provided by Beth Hensperger

Categories     Bread     Side     Bake     Party     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 2 loaves

Number Of Ingredients 11

Bakeware:
Two 13-ounce coffee cans or two 4 1/2-inch diameter ovenproof glass baking canisters
Ingredients:
1 tablespoon (1 package) active dry yeast
3 tablespoons firmly packed light brown sugar
1/4 teaspoon ground ginger
1/2 cup warm water (105 to 115°)
1 can (12 ounces) evaporated milk, regular, fat-free, or goat's milk, undiluted, at room temperature
2 teaspoons salt
2 tablespoons walnut oil or unsalted butter, melted
4 1/2 cups (exact measure) unbleached all-purpose flour

Steps:

  • Step 1: Mixing the Batter
  • In a small bowl, sprinkle the yeast, a pinch of the brown sugar, and the ginger over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
  • To make by hand:
  • Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in a large bowl. Beat vigorously with a balloon whisk or dough whisk, at least 40 strokes by hand, until thick and sticky. Add the yeast mixture and beat vigorously for 1 minute more. Continue to add the remaining flour gradually, 1/2 cup at a time, then beat vigorously another 100 strokes, about 2 minutes. The batter will stay sticky. Scrape down the sides of the bowl with a spatula.
  • To make by mixer:
  • Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in the bowl of a heavy-duty electric mixer fitted with the paddle attachment. Beat for 1 minute on medium speed, or until thick and sticky. Add the yeast mixture and beat for 1 minute more. Continue to add the remaining flour on low speed, 1/2 cup at a time, then beat vigorously about 2 minutes on medium speed. The batter will stay sticky. Scrape down the sides with a spatula.
  • Step 2: Panning and Rising
  • Generously grease the bottom and sides of the coffee cans or glass baking canisters. Divide the batter evenly between the 2 molds, filling one-half to two-thirds full. Use a spatula to push the batter into the corners and smooth the top with flour-dusted fingers. Cover loosely with plastic wrap lightly greased with vegetable oil cooking spray and let rise at room temperature until double in bulk, about 45 minutes to 1 hour; the batter should be even with the rim of the pan and slightly lift up the plastic wrap. Do not let the dough rise more than double (overrisen loaves collapse during baking). If the batter overrises, scrape it into a bowl, beat vigorously about 20 strokes, then return it to the pan and begin the rising again.
  • Step 3: Baking, Cooling and Storage
  • About 20 minutes before baking, place the oven rack in the lower part of the oven and preheat the oven to 350° (325° if using glass molds).
  • Bake until the top is crusty and dark brown, the bread sounds hollow when tapped, and a cake tester inserted into the center comes out clean, 40 to 45 minutes. An instant-read thermometer should read 200 degrees. The crown will dome about 3 to 4 inches above the rim of the mold. Cool in the molds for 5 minutes. Turn the mold on its side and slide the loaves out onto a rack to cool on their sides for at least 2 hours. Serve slightly warm, sliced into thick rounds or cut into long wedges, with lots of butter.
  • Store wrapped in a plastic food storage bag at room temperature for up to 3 days or in the freezer for up to 2 months.

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