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Forum > Miscellaneous > That batter bread recipe ( Moderated by Deepika, EleanorSews, CynthiaSue)

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That batter bread recipe
Too much salt?
HarrietHomeowner

HarrietHomeowner  Friend of PR
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Member since 1/13/10
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Date: 12/30/11 9:53 PM

Someone posted this here a few weeks ago. I finally pulled the recipe out to make it this evening, and I noticed it calls for 2 teaspoons of salt for one loaf of bread. That seems like way too much -- I used 1/2 teaspoon instead and it was good.

I thought I'd post in case someone else wanted to try it. Also, I used half whole wheat and half all purpose unbleached white -- this worked well.

Quote:
Streamlined Batter Bread
1pckg active dry yeast
1 1/4cps. warm water (105 to 115 degrees)
2 tablespoons shortening
2 tablespoons sugar
2 teaspoons salt [SHOULD THIS BE LESS? 1 tsp? 1/2 tsp?]
2 2/3 cps all purpose flour.
Melted butter, margarine or shortening

In large mixer bowl,disolve 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 mins. at medium speed, scraping bowl occassionally. (By hand, beat 300 vigorous strokes.) Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 30 mins.

Stir down batter by beating about 25 strokes. Spread evenly in greased loaf pan, 9x3x5 inches. Smothe out top of batter by patting into shape with floured hand. Cover; let rise until double, about 40 mins.

Heat oven to 375 degrees. Bake 45 mins. or until loaf sounds hollow whrn tapped. Brush top with melted butter. Remove loaf from pan; cool on wire rack.
Variations:
CheeseCaraway batter bread: add 1 cup sharp Cheddar cheese and 1 teaspoon caraway seed.
Garlic Batter Bread: Add 1/2 teaspoon garlic powder to yeast-water mixture.
Herb Batter Bread: add1 teaspoon caraway seed, 1/2 teaspoon nutmeg and 1/1 teaspoon sage to yeast-water mixture.
Onion Batter Bread: add 2 to 3 tablespoons instant minced onion to yeast-water mixture.
Poppy Seed Batter Bread: Add 2 tablespoons poppy seed to yeast-water mixture. After smoothing out top of loaf, sprinkle 1 tablespoon poppy seed over top.
a7yrstitch
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a7yrstitch  Friend of PR
Intermediate
Texas USA
Member since 4/1/08
Posts: 5998
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In reply to HarrietHomeowner


Date: 12/30/11 10:49 PM

Thanks, I had requested the recipe. I'll note the salt change. When I made it several years ago, our favorites were the Cheese Caraway and the Onion. Which one did you make?

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simplystitches
simplystitches
New York USA
Member since 2/12/06
Posts: 1576
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Date: 12/30/11 11:20 PM

I missed this one and it looks interesting.

What is/was the texture of the bread like? I do traditional type kneaded yeast breads and just wonder how the texture of this batter bread w/yeast compares.

Debbie

HarrietHomeowner

HarrietHomeowner  Friend of PR
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Date: 12/31/11 0:32 AM

I just made the plain version except I used half whole wheat and half white (unbleached) flour. The texture was a bit coarse (large crumb) but not overly heavy. We ate some of it right out the oven with a little butter -- really good.

simplystitches
simplystitches
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Posts: 1576
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Date: 12/31/11 1:25 AM

That sounds about the same as some other batter breads I've tried. The coarseness is definately something a bit different.

I may give this one a try because the yeast will definately make it lighter than those I've tried. Thanks for the info.

Debbie

jademathews
jademathews
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Member since 11/1/11
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Date: 12/31/11 3:55 AM

Perfect for New Year's Eve. I'm gonna try this one. Thanks for the recipe and for the correction on the recipe. Nice one.

Jade
How to Sew

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[url=http://www.how-to-sew-a-dress.org]How to Sew[/url]

JTink
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JTink
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Member since 4/20/08
Posts: 6142
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In reply to HarrietHomeowner


Date: 12/31/11 9:38 AM

This sounds de-lish! I would have cut back on that salt too Harriet. As a matter of fact, when I use anything that calls for Baking Soda(not applicable to this recipe), I don't add salt...Baking Soda is salt. I have to watch my sodium intake.

I'm going to try that Garlic version...

Lisa the Crafty

Lisa the Crafty
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Member since 10/3/05
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Date: 12/31/11 10:20 AM

I think I might try it too thankyou!

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www.craftymamasfabrics.com.au

mastdenman
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mastdenman  Friend of PR
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California USA
Member since 1/12/04
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Date: 12/31/11 11:24 AM

I don't bake bread but baking websites seem to indicate that 2 tsp is a high normal. The range seems to be from 1/2 tsp to 2 tsp. My mom made all her own bread, and on rare occasions would forget to put salt in. If bread doesn't have enough salt it's just nasty tasting.

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Marilyn

January 2009 to January 2010 81 yards out and 71yards in January 2010 to the present 106.7 yards out and 146.5 yards in. January 2011 to the present: 47 yards out and 69 yards in.



Member since 12/31/69
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Date: 12/31/11 9:51 PM

I bake all our bread and the following ratios are a rough guide. The only time I add sugar/honey (1/2 a teaspoon) to bread dough is for Scots Baps, bagels, ciabatta and pitta

500 grams of bread making flour = 1.5 to 2 teaspoons of salt and
1.5 to 2 teaspoons of dried yeast (if making a bread with a "starter" often less yeast is needed due to the long rise).

500 grams = 1 pound.

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