Streamlined Batter Bread

[Granny Smith]

This recipe is from the Betty Crocker Cookbook (1969 edition)

Streamlined Batter Bread

1 pkg. (1 T.) active dry yeast
1 1/4 cups warm water (105-115 degrees)
2 T. shortening
2 T. sugar
2 t. salt
2 2/3 cups all-purpose flour
Melted butter, margarine, or shortening

In large mixer bowl, dissolve yeast in warm water. Add shortening, sugar, salt, and 2 cups of the flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on high speed, scraping bowl occasionally. (By hand, beat 300 vigorous strokes) Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in a warm place until doubled, about 30 minutes.

Stir down batter by beating about 25 strokes. Spread evenly in greased loaf pan, 9"x5"x3". Smooth out top by patting into shape with a floured hand. Cover and let rise until doubled, about 40 minutes.

Heat oven to 375 deg. Bake 45 minutes, or until loaf sounds hollow when tapped. Brush top with melted butter, remove from pan, cool on wire rack.

Makes 1 loaf.

Variations:

Cheese-Caraway Batter Bread

Add 1 cup shredded sharp Cheddar cheese and 1 t. caraway seed to yeast-water mixture.

Garlic Batter Bread

Add 1/2 t. garlic powder to yeast-water mixture.

Herb Batter Bread

Add 1 t. caraway seed, 1/2 t. nutmeg, and 1/2 t. sage to yeast-water mixture.

Onion Batter Bread

Add 2 to 3 tablespoons of instant minced onion to yeast-water mixture.

Poppy Seed Batter Bread

Add 2 T. poppy seed to yeast-water mixture. After smoothing out top of loaf, sprinkle 1 T. poppy seed over top of loaf.

[Valerie]

I've been wanting to make some no-knead bread. Thanks for moving this up, Gayle!

[Granny Smith]

Valerie, if you try this, when you pat the dough into the pan, flour the backs of your fingers to do it. That seems to be the easiest way.