Batter Bread

Russ Myers


This recipe makes smallish loaves with an old fashioned yeasty flavor and firm, chewy texture.

pinch tips: How to Knead Dough



2 Loafs


50 Min




1 C Milk (scalded)
3 Tbs Sugar
1 Tbs Salt
2 Tbs Butter (or margarine) softened to room temperature
1 C Warm water (105 – 115 F)
2 Pkgs Active dry yeast
4 1/2 C Unsifted flour

Directions Step-By-Step

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 minutesBatter 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 the flour is in, beat at medium speed 2 minutes. Cover dough with a clean cloth and let rise in a warm, draft free place 40 minutes or 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 to well greased 9x5x3 inch loaf pans.Bake 40 to 50 minutes or until loaves are well browned and sound hollow when tapped. Turn loaves out on a wire rack to cool.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy