Sunday, June 27, 2010

No-Knead Batter Bread

This was actually the first bread recipe that I have used multiple times.  It always turns out and it turns out best when done with all-purpose flour or with adding only 1/2 cup whole wheat flour in place of all-purpose.  But any more than that and the loaf comes out dry and crumbly.  I haven't experimented any further than with the flours.  This recipe is for only one loaf of bread, and since I make all (well, mostly all) the bread we eat, I like to bake 2 loaves at time.  But if you're a beginner, try this recipe!  I found it in a very old cook book (Sesqui-Samplings, 150 Years of Cooking in Indianapolis, 1821-1971) that was my grandmothers.  She was a great collector of recipes. 

No-Knead Batter Bread, William H. Kuntz

1 1/4 cups water (110-115 degrees)
1 package active dry yeast
3 cups flour
2 Tbsp. sugar
2 tsp. salt
2 Tbsp. shortening (I use Crisco)

Dissolve yeast in water in mixer bowl.  Add salt, sugar and half of the flour.  Blend with paddle attachment.  Add shortening and beat 2 minutes at medium speed or 300 strokes by hand (don't do that, get a Kitchen Aid).  Scrape sides of bowl frequently.  Add remaining flour and blend with spoon until smooth.  Scrape batter from sides of bowl and spoon.  Cover with plastic wrap and let rise in a warm place until double in bulk (about 30 minutes). Beat batter about 25 strokes
Place in greased loaf pan and cover.  Let rise until dough reaches top of pan.  Bake in a 375-degree preheated oven for about 40 minutes or until brown.  When done, the loaf should sound hollow when tapped with finger.  Remove from pan and place on wire rack to cool.  Brush top of loaf with butter if you desire a soft crust.  Cool before slicing.

Please let me know if you have success with this recipe!

No comments:

Post a Comment