This is much the same as the recipe provided by King Arthur Flour's web site for one loaf, with two exceptions; for one loaf, two tablespoons olive oil is added, plus it calls for 1/4 teaspoon baking soda, twice the amount called for in this recipe. All other items are reduced by half.
I don't know how it would be possible to "spoon" the "batter" into anything. I have made this bread six or eight times, and it always forms a firm round of dough in the bowl. Trying to "spoon" it would only result in the spoon being firmly contained in the dough. Be prepared to use dough hooks on your mixer.
Let the bread cool completely before putting into any kind of container. I find "sealing" the bread into an air-tight container results in the loaf developing a soggy characteristic. If it lasts that long. Folks in my house want a slice before it can ever get cool, or toasted.
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This is much the same as the recipe provided by King Arthur Flour's web site for one loaf,...