Bread Flour...Fleishman Yeast Batter Bread

 While I do not bake bread often, when I do recipes like this batter bread from the older edition of Fleishmann's Treasury of Yeast Baking 1962  are the ones I use. The ease of preparation and the quick time make it a winner in my book. 

  One of the things about this recipe is that the fairly large amount of salt is correct and yes it all fits in one loaf pan. I have never had large holes in the bread making batter type breads, but that is supposed to be one of the drawbacks of this type of bread. I believe the secret is to beat the dough well so that it develops gluten strands. It should pull away from the side of the bowl.  Check our batter bread tips.

  This is a fast way to have fresh bread and if you time it right, you can have it warm with your meal. Yum, warm bread with the butter melting into it.

White Batter Bread

1 cup milk

3 tablespoons sugar

1 tablespoon salt (yes, that is the right amount)

2 tablespoons butter of margarine

1 cup warm water (105° to 115)

2 packages active dry yeast

4 ¼ cups flour

  Scald milk; stir in sugar, salt and butter. Cool until lukewarm.

  Measure warm water into mixer bowl. Sprinkle the yeast on top and stir until dissolved. Add in the lukewarm milk mixture. Stir in flour; batter will be fairly stiff. Beat until well blended, about 2 minutes. It should pull away from the sides of the bowl somewhat.

  Cover the bowl, (no need for a clean bowl) and let rise in a warm place out of drafts until a little more than doubled, about 40 minutes. 

  Stir batter down. Beat vigorously about ½ minute. Turn into one greased 91/2 x 5 ¼ x 3 inch loaf pan.

  Bake in a moderate oven (376°F. For about 50 minutes. Cover loosely with foil if browning too fast. Cool on wire rack.

 Slice when cool and the slices can be frozen if you want