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Batter Bread

Western.Chefs's picture
Ingredients
  Milk 1 Cup (16 tbs), scalded
  Sugar 3 Tablespoon
  Salt 1 Tablespoon
  Butter/Margarine 2 Tablespoon, softened to room temperature
  Warm water 1 Cup (16 tbs) (105°-115°)
  Active dry yeast 2 Tablespoon (2 Packages)
  Unsifted flour 4 1⁄4 Cup (68 tbs)
Directions

Mix milk with sugar, salt, and butter, stirring until sugar dissolves; cool to lukewarm.
Place warm water in a large warm bowl, sprinkle in yeast, and stir to dissolve; add milk mixture.
Stir in flour and beat vigorously until well blended, about 2 minutes.
Batter will be shiny and smooth and leave sides of bowl fairly clean.
Use an electric mixer at low speed, if you wish, adding flour a little at a time.
When all flour is in, beat at medium speed 2 minutes.
Cover dough with cloth and let rise in a warm, draft-free place 40 minutes until slightly more than doubled in bulk.
About 15 minutes before batter is fully risen, preheat oven to 375° F.
Stir batter down and beat vigorously 1/2 minute by hand.
Divide batter between 2 well-greased 9"X5"X3" loaf pans.
Bake 40-50 minutes or until loaves are well browned and sound hollow when tapped.
Turn loaves out on wire cake racks to cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Drink: 
Milk
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
4

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