Rich White Batter Bread Food

WHITE BATTER BREAD

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.

EXCELLENT WHITE BREAD

Steps:

• In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
• Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
• When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
• Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
• Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
• Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.

WHITE VELVET BATTER BREAD

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.

RICH WHITE BATTER BREAD

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.

BATTER WHITE BREAD

Steps:

• Mix together shortening, sugar, salt, yeast, and 1 1/5 cups flour. Add warm water and beat by hand about 300 strokes, or 3 minutes, with an electric mixer. Add remaining flour, scraping bowl often, and mix all together until smooth.
• Cover with a clean cloth and let rise until doubled in volume.
• Stir dough down gently, and spoon into a lightly greased 9x5 inch loaf pan (the batter should be sticky). Pat down with floured hands to help shape. Cover again, and let rise for about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake for about 45 minutes. Place on a cooling rack, and brush top with melted butter.

MOM'S FAMOUS BATTER BREAD

Steps:

• Grease 2 loaf pans; set aside.
• In a medium bowl, dissolve yeast in warm water.
• (105°F to 115°F).
• Add warm milk, sugar, salt, butter and eggs; mix well.
• In another bowl, mix together flour and oats. Gradually add to the yeast mixture and beat on medium speed until smooth.
• Spread in loaf pans, cover with plastic wrap and let rise for 30 minutes.
• Preheat oven to 400°F Bake for 25 to 35 minutes or until hollow-sounding when tapped. Cool on a wire rack.
• Makes 2 loaves.

BATTER

Steps:

• Take a large mixing bowl and add the flour and ½ tsp fine salt. Whisk together to incorporate the salt. Add the water and whisk until the batter is completely smooth and the flour is fully combined.
• Take the oil and pour into a large, sturdy saucepan with high sides. Heat over a high heat until it reaches 200C. To fry your ingredients, dip them in the batter, allowing any excess to run off, and carefully place into the hot oil. Fry until the batter is a rich, golden brown and crisp. The fried ingredients will likely float on top of the oil when cooked, too. Remove from the oil using a slotted spoon and blot on kitchen towel before serving. Sprinkle with a little flaky sea salt to keep crisp. The batter does not keep well and is best made just before using.

ONION BATTER BREAD

Steps:

• Dissolve yeast and sugar in lukewarm water in a large bowl.
• Add 3 cups flour, softened butter, onion soup mix and salt to yeast mixture.
• Beat with an electric mixer set at medium-high for 2 minutes. Add remaining flour and beat until blended.Let rise, covered, until almost double in size, about 30 minutes.
• Generously butter two 71/2 x 4 inch loaf pans.
• Stir down the dough. Spoon into prepared pans.Let rise, covered until dough reaches tops of pans, about 1 1/2 hours.
• Preheat oven to 375.
• Bake bread until browned, about 50-55 minutes.
• Invert onto wire racks. Brush with melted butter.