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My review
Batter White Bread
Ed
"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."
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Ingredients
2 h 40 m servings 151 calsOriginal recipe yields 12 servings (1 - 9 x 5 inch loaf)
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 151 calories; 3.4 g fat; 26.2 g carbohydrates; 3.5 g protein; 3 mg cholesterol; 396 mg sodium. Full nutrition
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Reviews
Read all reviews 106118 Ratings
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Most helpful positive review
4/3/2005
I had to try this recipe 2. The first time it tasted great coming out of the oven but it was VERY HEAVY! I tried again the second time and it came out perfect. As other people have mentioned it ...
Most helpful critical review
1/25/2003
This is a kind of weird recipe. It's not really a batter, and the mixing doesn't really work because it's dough, and the spoon just kind of knocks the lump around. It doesn't really taste like...
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4/3/2005
I had to try this recipe 2. The first time it tasted great coming out of the oven but it was VERY HEAVY! I tried again the second time and it came out perfect. As other people have mentioned it ...
10/22/2002
Easiest yeast bread recipe I've ever made with excellent results. I also made a cinnamon bread by increasing the suger to 1/3 cup. After the first rise I sprinkled a mixture of 1/4 cup sugar a...
10/3/2002
This is basically the same recipe from my grandmother and is my favorite fall bread. Makes the most wonderful toast and is great with stews because it is so dense. Even people who can't cook s...
1/25/2003
This is a kind of weird recipe. It's not really a batter, and the mixing doesn't really work because it's dough, and the spoon just kind of knocks the lump around. It doesn't really taste like...
8/31/2004
Wonderful! This bread turned out great. It was a snap to make and it tastes great too! I used olive oil and honey in place of the shortening and sugar. I heated my oven a bit, then turned th...
12/29/2002
I had been trying all sorts of recipes for Batter White Bread looking for just the right one for my family and friends. YOURS IS IT!! After baking, I placed it on a plate in a plastic bag and ...
11/4/2001
This is the first loaf of bread I've ever made that wasn't hard as a rock. It's not heavy at all, and easy as all get out! Most of the loaves I've made have taken 5 hours at the very shortest. T...
5/24/2011
This is a wonderful bread. Reading some reviews that said it was a little dense, I sifted the flour before measuring and also added the remaining flour one spoonful at a time. The batter is VERY...
3/23/2011
I followed this recipe exactly, no substitutions or added touches, and it came out wonderful. This is both easy to make and tastes great - it was all gone within half an hour after I took it out...