Cookbook:Easy Batter Bread

Easy Batter Bread
Category	Bread recipes
Time	3 hours
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

A batter bread is a type of bread made with a relatively high liquid to flour ratio. As a result, it forms more of a batter than a dough. This bread takes about three hours to make and about ½ hour of hands-on work.

Ingredients

Ingredient	Count	Volume	Weight	Baker's %
Lukewarm water		⅓ cup	79 g	15.8%
Sugar		½ teaspoon	2.1 g	0.42%
Active dry yeast	2 packets		14.4 g	2.88%
Butter		3 tablespoons	42.6 g	8.52%
Light brown sugar		4 tablespoons	55 g	11%
Salt		1 teaspoon	6 g	1.2%
Hot water or buttermilk		1 cup	237 g	47.4%
White flour		4 cups	500 g	100%
Total	n/a	n/a	895 g	178.97%

Procedure

1. In a bowl, mix the lukewarm water, ½ teaspoon sugar, and active dry yeast. Let stand until yeast mixture becomes frothy and increases in volume.
2. While the yeast mixture is standing, in a separate large mixing bowl, mix the butter, 1 tablespoon light brown sugar, salt, and hot water or buttermilk.
3. Once the yeast mixture becomes frothy, add the yeast mixture to the separate large mixing bowl.
4. Add 2 cups of white flour to the large mixing bowl. Stir at slow speed with an electric mixer for 1 minute. After that, mix at medium speed for 3 minutes, scraping the sides of the bowl frequently.
5. With the remaining 2 cups of white flour, add the remaining flour at about ¼–½ cup at a time to the large mixing bowl, and continually mix with a spoon until the mixture begins to pull away from the sides of the bowl or it becomes difficult to add more flour.
6. Cover the mixture with plastic wrap and a towel. Place in a warm room with no drafts until the batter doubles in volume (about 45 minutes to 1 hour).
7. After the batter was allowed to sit, stir it down with a spoon (about 25 strokes).
8. Divide the batter into 2 loaf pans. Wet fingers and push into the corners and smooth out.
9. Cover both setups with plastic. Place in a warm room and let the batter rise until it just reaches the tops of the pans (about 25 minutes). Watch carefully and don't let the batter rise too high (if it does rise too high, punch it down a little bit and let it rise again).
10. Bake at 375°F for 30–45 minutes. The bread is done when it sounds hollow when tapped on the bottom of the pan and is browned to the baker's preference.
11. Turn out on a wire rack and let cool.