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READY IN ABOUT 2¾ hrs

Batter White Bread

Read Reviews (87)

"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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Original recipe makes 1 - 9 x 5 inch loaf Change Servings

1 (.25 ounce) package active dry yeast
2 tablespoons shortening
1 1/4 cups warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar

2 teaspoons salt
3 cups sifted all-purpose flour
1 tablespoon butter, melted

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Directions

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.

Kitchen-Friendly View

PREP 25 mins
COOK 45 mins
READY IN 2 hrs 40 mins

Footnotes

British English recipe for No-Knead White Bread.
French recipe for Pain blanc sans petrin.
Australian recipe for No-Knead White Bread.

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Reviews More Reviews

Most Helpful Positive Review

Apr 03, 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 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.

—KRPINT

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Most Helpful Critical Review

Dec 16, 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 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.

—LISAKP71

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98 Ratings

Sep 11, 2003

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!

—AILEENL

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Sep 15, 2003

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.

—DKARST

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Aug 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 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.

—ILOVEBVC

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Dec 07, 2003

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!

—THEWRIGHT1

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Jan 28, 2003

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!

—LMPURIFOY

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May 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 sticky, so be aware. I also found the batter to be a bit salty, so I add less. Despite all of this, it is still 5 STARS!

—funcookin'

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Nutrition

Calories
151 kcal
8%

Carbohydrates
26.2 g
8%

Cholesterol
3 mg
< 1%

Fat
3.4 g
5%

Fiber
1 g
4%

Protein
3.5 g
7%

Sodium
395 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Batter White Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 151
** Calories from Fat: 31

% Daily Value *
** Total Fat 3.4g 5 %
** Saturated Fat 1.2g 6 %
** Cholesterol 3mg < 1 %
** Sodium 395mg 16 %
** Potassium 46mg 1 %
** Total Carbohydrates 26.2g 8 %
** Dietary Fiber 1g 4 %
** Protein 3.5g 7 %
** Sugars 2.2g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 16 %
** Thiamin 26 %
** Niacin 21 %
** Vitamin B6 1 %
** Magnesium 3 %
** Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.