WHITE BATTER BREAD
White Batter Bread
- 2 cups warm milk, about 110 degrees
- 2 1/2 teaspoons (1 envelope; some argue it's actually 2 1/4 tsp. If you have more time, use the lesser amount) active dry yeast
- 4 cups unbleached, all-purpose flour
- 1 tablespoon salt
- 1 tablespoon sugar
- 5 tablespoons unsalted butter, melted or vegetable oil
Whisk yeast into warm milk and set aside while preparing other ingredients. (About 5 minutes does the trick.)
Whisk yeast into salt, sugar and butter.
Beat in flour to make a smooth batter, you'll want to do this for a few minutes.
Pour into buttered loaf pan and let rise, covered with a towel or plastic, until doubled.
When its almost doubled, preheat the oven to 400 degrees and set a rack at the middle level.
When it's completely risen, place in oven and bake about 30 minutes, until it's golden brown and firm, and the internal temperature is about 210 degrees.
Unmold the loaf and let it cool completely on a rack.
with olive oil. Great snack.
From the ICEA Techniques of Bread Baking 1