Easy Batter Bread

I love making batter breads, especially when there doesn't seem to be

enough hours in the day to get everything done. They only need to

rise once, so that frees up time to do other things.

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. 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.

I use a dough hook for the last step. If necessary, you can add up to

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.

LAURA LEE ALICE
COOKS