EASY BATTER BREAD
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
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.
BATTER WHITE BREAD
Batter Bread is a no-knead yeast bread using unbleached all-purpose flour. Hint: All yeast bread doughs rise best at about 85 degrees F. Put in oven with a bowl of hot water on bottom shelf. Inside a gas oven with a pilot light is ideal.
Provided by Ed
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 26.2 g, Cholesterol 2.5 mg, Fat 3.4 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 396.1 mg, Sugar 2.2 g
WHITE VELVET CAKE II
A change from the red velvet standard cake recipe.
Provided by MARBALET
Categories Desserts Cakes White Cake Recipes
Time 1h30m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.
- Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.
- Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.
- To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)
Nutrition Facts : Calories 422 calories, Carbohydrate 50.5 g, Cholesterol 68.1 mg, Fat 23.8 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 12.8 g, Sodium 273 mg, Sugar 40.2 g
WHITE VELVET BATTER BREAD
Provided by Beth Hensperger
Categories Bread Side Bake Party Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 2 loaves
Number Of Ingredients 11
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.
WHITE BATTER BREAD
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
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.
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