Best White Velvet Batter Bread Recipes

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BATTER WHITE BREAD



Batter White Bread image

Batter Bread is a no-knead yeast bread using unbleached all-purpose flour. Hint: All yeast bread doughs rise best at about 85 degrees F. Put in oven with a bowl of hot water on bottom shelf. Inside a gas oven with a pilot light is ideal.

Provided by Ed

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h40m

Yield 12

Number Of Ingredients 7

1 (.25 ounce) package active dry yeast
2 tablespoons shortening
1 ¼ cups warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
2 teaspoons salt
3 cups sifted all-purpose flour
1 tablespoon butter, melted

Steps:

  • Mix together shortening, sugar, salt, yeast, and 1 1/5 cups flour. Add warm water and beat by hand about 300 strokes, or 3 minutes, with an electric mixer. Add remaining flour, scraping bowl often, and mix all together until smooth.
  • Cover with a clean cloth and let rise until doubled in volume.
  • Stir dough down gently, and spoon into a lightly greased 9x5 inch loaf pan (the batter should be sticky). Pat down with floured hands to help shape. Cover again, and let rise for about 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake for about 45 minutes. Place on a cooling rack, and brush top with melted butter.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 26.2 g, Cholesterol 2.5 mg, Fat 3.4 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 396.1 mg, Sugar 2.2 g

WHITE BATTER BREAD



White Batter Bread image

This simple recipe will give you 2 beautiful, delicious loaves of bread. Try it warm with butter and jam, WOW!! Prep time is the rising.

Provided by MizzNezz

Categories     Yeast Breads

Time 1h50m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 6

2 (1/4 ounce) packages active dry yeast
2 3/4 cups water
6 1/2 cups flour
3 tablespoons sugar
3 teaspoons salt
2 tablespoons shortening, softened

Steps:

  • Dissolve yeast in water, in a large bowl.
  • Add half the flour, and the sugar, salt,and shortning.
  • Blend at low speed, then beat 2 minutes at med speed.
  • Mix in remaining flour by hand.
  • Cover and let rise until doubled, about 45 minutes.
  • Stir the batter hard for 30 seconds.
  • Spread into 2 8in greased loaf pans (batter will be sticky).
  • Let rise until doubled, about 20 minutes.
  • Bake at 325* for about 45 minutes, until golden brown and done.

WHITE VELVET BATTER BREAD



White Velvet Batter Bread image

Provided by Beth Hensperger

Categories     Bread     Side     Bake     Party     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 2 loaves

Number Of Ingredients 11

Bakeware:
Two 13-ounce coffee cans or two 4 1/2-inch diameter ovenproof glass baking canisters
Ingredients:
1 tablespoon (1 package) active dry yeast
3 tablespoons firmly packed light brown sugar
1/4 teaspoon ground ginger
1/2 cup warm water (105 to 115°)
1 can (12 ounces) evaporated milk, regular, fat-free, or goat's milk, undiluted, at room temperature
2 teaspoons salt
2 tablespoons walnut oil or unsalted butter, melted
4 1/2 cups (exact measure) unbleached all-purpose flour

Steps:

  • Step 1: Mixing the Batter
  • In a small bowl, sprinkle the yeast, a pinch of the brown sugar, and the ginger over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
  • To make by hand:
  • Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in a large bowl. Beat vigorously with a balloon whisk or dough whisk, at least 40 strokes by hand, until thick and sticky. Add the yeast mixture and beat vigorously for 1 minute more. Continue to add the remaining flour gradually, 1/2 cup at a time, then beat vigorously another 100 strokes, about 2 minutes. The batter will stay sticky. Scrape down the sides of the bowl with a spatula.
  • To make by mixer:
  • Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in the bowl of a heavy-duty electric mixer fitted with the paddle attachment. Beat for 1 minute on medium speed, or until thick and sticky. Add the yeast mixture and beat for 1 minute more. Continue to add the remaining flour on low speed, 1/2 cup at a time, then beat vigorously about 2 minutes on medium speed. The batter will stay sticky. Scrape down the sides with a spatula.
  • Step 2: Panning and Rising
  • Generously grease the bottom and sides of the coffee cans or glass baking canisters. Divide the batter evenly between the 2 molds, filling one-half to two-thirds full. Use a spatula to push the batter into the corners and smooth the top with flour-dusted fingers. Cover loosely with plastic wrap lightly greased with vegetable oil cooking spray and let rise at room temperature until double in bulk, about 45 minutes to 1 hour; the batter should be even with the rim of the pan and slightly lift up the plastic wrap. Do not let the dough rise more than double (overrisen loaves collapse during baking). If the batter overrises, scrape it into a bowl, beat vigorously about 20 strokes, then return it to the pan and begin the rising again.
  • Step 3: Baking, Cooling and Storage
  • About 20 minutes before baking, place the oven rack in the lower part of the oven and preheat the oven to 350° (325° if using glass molds).
  • Bake until the top is crusty and dark brown, the bread sounds hollow when tapped, and a cake tester inserted into the center comes out clean, 40 to 45 minutes. An instant-read thermometer should read 200 degrees. The crown will dome about 3 to 4 inches above the rim of the mold. Cool in the molds for 5 minutes. Turn the mold on its side and slide the loaves out onto a rack to cool on their sides for at least 2 hours. Serve slightly warm, sliced into thick rounds or cut into long wedges, with lots of butter.
  • Store wrapped in a plastic food storage bag at room temperature for up to 3 days or in the freezer for up to 2 months.

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