EASY BATTER BREAD

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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.

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