Batter Bread By James Beard, Chef & Cooking Teacher Recipe
Yield: 1 round loafRecipe by luhu.jp
Ingredients:
2 package: Yeast, active dry
2 tsp: Salt,
2 cup: Water, warm (110-115 degs)
2 each: Garlic cloves, finely chop-
1/3 cup: Nonfat dry Milk,
-ped..., optional
2 tbsp: Sugar,
3 tbsp: Sesame seeds, or 4 tblspns
2 tbsp: Butter,
4 cup: Flour, All-purpose
EGG WASH
1 each: Egg white lightly beaten in:,
-1: tbspn water,
Directions:
James Beards Batter Bread Makes: 1 Round Loaf
* Note *
"Batter breads are extremely popular with people who feel that
kneading is too much work. Theres nothing complicated or arduous
about making a real loaf, but if you want to start modestly, begin
with batter breads and work up to the others." James Beard.
See recipe: Basic White Bread by James Beard, for instructions on
kneading. That is a "real" load of bread! :-)
* Instructions *
Proof the yeast in the water in a large mixing bowl or the bowl of an
electric mixer. Add the dry milk, sugar, butter, salt, optional
garlic, and 2 cups flour. Beat the batter by hand or with an electric
mixer at medium speed for 2 minutes. Stir in the remaining flour by
hand and stir the mixture well to make a soft dough. Cover it with a
damp towel and let it rise in a warm, draft-free place for about 40
minutes or until it is double in bulk.
Preheat the oven to 375dF. Uncover the risen dough and stir it
vigorously for 1 minute. Butter a 1-1/2 quart straight-sided
casserole or souffle dish and put in the batter. Brush the top with
the egg wash and sprinkle with sesame seeds. Bake the bread in the
center of the oven for about 1 hour, or until it is delicately
browned and sounds hollow when rapped with the knuckles. Remove from
the casserole dish and serve warm, cut into wedges.
From: James Beards Theory & Practice of Good Cooking. Consumers Union
Edition for Consumer Reports Readers. Published by Alfred A. Knopf,
Inc. Copyright 1977 by James Beard. ISBN: 0-89043-108-6.
From: Don Alt Date: 09-13-94
Source from luhu.jp
* Note *
"Batter breads are extremely popular with people who feel that
kneading is too much work. Theres nothing complicated or arduous
about making a real loaf, but if you want to start modestly, begin
with batter breads and work up to the others." James Beard.
See recipe: Basic White Bread by James Beard, for instructions on
kneading. That is a "real" load of bread! :-)
* Instructions *
Proof the yeast in the water in a large mixing bowl or the bowl of an
electric mixer. Add the dry milk, sugar, butter, salt, optional
garlic, and 2 cups flour. Beat the batter by hand or with an electric
mixer at medium speed for 2 minutes. Stir in the remaining flour by
hand and stir the mixture well to make a soft dough. Cover it with a
damp towel and let it rise in a warm, draft-free place for about 40
minutes or until it is double in bulk.
Preheat the oven to 375dF. Uncover the risen dough and stir it
vigorously for 1 minute. Butter a 1-1/2 quart straight-sided
casserole or souffle dish and put in the batter. Brush the top with
the egg wash and sprinkle with sesame seeds. Bake the bread in the
center of the oven for about 1 hour, or until it is delicately
browned and sounds hollow when rapped with the knuckles. Remove from
the casserole dish and serve warm, cut into wedges.
From: James Beards Theory & Practice of Good Cooking. Consumers Union
Edition for Consumer Reports Readers. Published by Alfred A. Knopf,
Inc. Copyright 1977 by James Beard. ISBN: 0-89043-108-6.
From: Don Alt Date: 09-13-94
Source from luhu.jp
Tags
Bread