"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." — Ed
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1 (.25 ounce) package
active dry yeast
1 1/4 cups
warm water (110 degrees F/45 degrees C)
sifted all-purpose flour
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 is important that the water is very hot. This is an easy recipe when you want a little hassle homemade bread. It is great with soups and stew although I don't think I would try it as sandwich bread since the consistency is a little bit different than a kneaded bread recipe. The only changes I made was to use olive oil instead of shortening the second time and I mixed it by hand.
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 anything in particular, and the texture is odd. It is much easier than kneaded dough, but for me it was too much effort for an iffy result.
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 and 1 tsp cinnamon over the top then gently folded it in to make swirls of cinnamon. YUM!
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 should try this because it is so easy.
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 the oven off and let it rise in there for the first rising. Then I sat it on top of the stove to rise in the pan while the oven heated up. It rose very well, it's just flatter on top than kneaded bread, but all yeast batter breads are like that. I did use an 8" pan instead of a 9". I have a bread knife and the loaf hardly had crumbs at all while cutting. It sliced up very nicely.
Next I will try it with a little wheat flour.
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 buttered the top. About five minutes after it had cooled, I took a slice. It cut so smoothly and tasted like bread from a bakery! THANK YOU SO MUCH!
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. This one only took me two and a half hours! I had so much fun doing it that I'll be teaching my five year old son how to make it tomorrow!
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 of the oven!!! This bread will definitely be something I will make a few times a week from now on.
* Percent Daily Values are based on a 2,000 calorie diet.
Batter White Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 151
** Calories from Fat: 31
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