Wednesday, 25 January 2012

White Batter Bread


White Batter Bread
Ingredients
4½ cups All Purpose Flour
2 envelopes Fleischmann’s Rapid Rise Yeast
2 teaspoons salt
1½ cups water
¼ cup milk
½ cup sugar
3 tablespoons butter or margarine
Optional 2 eggs beaten
Method
1.                  Preheat oven to 375°.
2.                  Prepare and grease a 9 x 5 inch loaf pan.
3.                  Combine flour, salt and undissolved yeast in a large bowl.
4.                  Heat water, milk, sugar and butter until very warm (120° to 130° F). 
5.                  Gradually add to flour mixture as you are mixing, scraping bowl occasionally. (Optional: eggs should be added herewith)
6.                  Pour batter into loaf pan.
7.                  Cover and let rise until double in bulk for approximately 1 hour.
8.                  Bake in preheated oven of 375°.
9.                  Bake for approximately 45 minutes or until done.
10.              Remove from oven to cooling rack, allow to cool a few minutes.
11.              Butter the top and remove from pan.
White Batter Bread was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from a portion of a Whole Wheat Batter Bread recipe from the package of Fleischmann’s Rapid Rise Yeast, all that was altered, changed or added was the flour and sugar
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Thank You!
Shirley-Ann Pearman
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