Make this quick and easy white bread with no kneading! Expect a more open texture and a top crust that has a rougher appearance than kneaded breads. As with all batter breads, it is best when fresh-baked.
Recipe courtesy of Red Star Yeast
America’s Favorite Batter Bread
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 2 Loaves
- Difficulty Level Easy
Ingredients
- 3 cups water (120-130°F)
- 2 Tbsp vegetable oil or shortening
- 6½ cups bread flour
- 1 Tbsp salt
- 3 Tbsp sugar
- 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
- Butter as desired
- Tip: Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe.
Instructions
- In large mixer bowl, combine 3½ cups flour, yeast, sugar and salt; mix well. Add water and shortening or oil to flour mixture
- Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter.
- Cover; let rise in warm place until double, about 30 minutes.
- Stir down batter with a spoon. Divide dough evenly between 2 greased bread pans, 8 x 5-inch. (See Notes for other pan options.)
- Cover; let rise in warm place until batter reaches tops of pans, 20 to 30 minutes
- Preheat 375°F oven
- Bake in a preheated 375°F oven for 35 to 40 minutes until golden brown.
- Remove from pans immediately; place on rack.
- Brush with butter; cool before cutting.
- Cake pans, casserole dishes, pie plates, coffee cans, muffin tins, or other oven-proof dishes may be used. Fill containers half-full to allow space for rising.
- Recipe Type : Breads
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