I ask you, is there anything more comforting than warm bread with butter and jam?
But making bread can be so time consuming and just plain difficult!
Not this recipe!
Seriously, this batter bread is the BEST!
So what is batter bread anyway?
Instead of kneading the dough to develop the gluten, Batter Bread is mixed with an electric mixer to do this and even gives a better texture also by using the mixer instead of by hand.
Make sure to follow the instructions for time mixing. The dough needs to appear stringy and pull away from the bowl.
Now, one note here: most of the recipes and tips I’ve read said to use a wooden spoon when stirring in the last of the flour. I still used the mixer and every.single.time the bread came out perfectly and as you see here. Maybe it would have been better….you’ll have to let me know what you do, and the results you have.
Another feature of Batter Bread is that it is spooned into the baking pan and spread out with a rubber spatula and pushed into the edges, or corners to be as even as possible.
Last thing, Batter Bread doesn’t rise above the pan like regular kneaded bread does before baking. If you let it go too long, it may fall during baking. But as you see in the picture, it does rise during baking. Oh, and I definitely recommend an instant read thermometer like THIS to know when the bread is done in the middle. More on that below.
I hope you enjoy this bread, it’s ssoooo yummy and lasts a couple of days, if it’s not devoured the first day.
You’ll find a recipe for homemade Jam HERE to go with your bread. A perfect treat to take to a family member or neighbor:)
No Knead Homemade Easy Batter Bread
2 1/4 tsp active dry yeast, or 2 packets .25 oz each – make sure to use yeast that is NOT expired!
1 teaspoon sugar
2 3/4 cups water
6 1/2 cups flour
3 Tablespoons sugar
2 1/2 teaspoons salt
2 Tablespoons shortening, melted and warm, not boiling or very hot
2 Bread pans – 8″x 4 x 2- 1/2″ or 8″ x 4 -1/2 x 2- 1/2″
Dissolve the yeast, 1 teaspoon sugar and warm water (that is the temperature of a baby bath; 110-115 degrees F) in a large mixing bowl.
When it begins to bubble and you know the yeast is ‘living’
Add in 3 1/2 cups flour, 3 Tablespoons sugar and salt.
Then the melted shortening last.
Blend at low speed to mix, then turn up to medium speed and beat for 2 minutes.
Add in the remaining 3 cups flour – this is where I continued to use the mixer, but others switched to a wooden spoon to combine in the flour.
Mix only until all the flour is incorporated, no more than necessary.
Cover with a clean towel and let the dough rise, still in the bowl until it is doubled, about 45 minutes.
Meanwhile, cut parchment paper to go the length of the baking pan, extending over both ends. This allows for easy removal of the baked dough. Coat with non-stick spray.
Preheat the oven to 325 degrees.
When the dough is ready and doubled in size turn on the mixer and stir on medium-high to high speed for 30 seconds.
It will look somewhat like this after the 30 seconds
Spread half of the dough in each of the 2 pans, using a rubber spatula to push the dough to the corners and evening it out in the middle.
The batter will be sticky.
Allow the dough to rise until doubled, about 20 minutes.
Bake at 325 degrees for about 45 minutes, until golden brown and done in the middle.
Use an instant read thermometer like THIS, for best results.
When put into the center of the bread, and it reads 190 degrees it is going to be scrumptious and perfectly done.
Brush with butter and enjoy
Copyright Carrie Groneman, A Mother’s Shadow, 2020
Recognize a blessing and be a blessing today.
Recipe adapted from Food by MizzNezz