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Easy Batter Bread




I love making batter breads, mostly because I get to skip the kneading



part.  Although there are some breads that give me great satisfaction



when working the dough, but most days, I like making the batter





















Easy Batter Bread


Makes 1 loaf (about 20 to 25 ounces)


•  2 cups all-purpose flour*

•  1 Tbsp sugar



•  ¼ tsp sea salt

•  1 ¾ oz pkg active dry yeast (1 pkt)


•  ¾ cup milk

•  ¼ cup water


•  2 Tbsp butter

•  1 whole egg, lightly beaten

Generously grease a 9×5-inch loaf pan or a 1 quart casserole.




1.   In a large mixing bowl, combine 1 cup flour, sugar, salt, and yeast. 



     Set aside.

2.  In a small pan, heat the milk, water, and butter to 120°F to 130°F.  Pour



     into the flour mixture then add the beaten egg.

3.  On low speed, blend until moistened; then beat at medium speed



     for 2 minutes.  Stir in the remaining flour until you have a stiff batter.

     If necessary, you can add an additional ½ cup flour to get the right



     consistency.  Just make sure all the flour is thoroughly mixed in.

4.  Spoon into the prepared pan; cover and let rise in a warm place



     until light and almost doubled in size, 30 to 50 minutes.

5.  Preheat oven to 350°F; bake for 30 to 45 minutes until bread is



     golden brown.  Remove from pan; cool on rack.

*Start with 2 cups and add up to ½ cup more if needed.


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