Tuesday, 7 February 2012

Multi-Grain Batter Bread


Multi-Grain Batter Bread

Ingredients

4½ cups All Purpose Flour

2 cups Multi-Grain 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. (or dissolve yeast in ½ cup warm water)

4.                  Heat water, milk, sugar and butter until very warm (120° to 130° F).  (If using dissolved yeast it should be added herewith)

5.                  Gradually add to flour mixture as you are mixing, scraping bowl occasionally. (Optional: eggs should be added herewith)

6.                  Pour batter into loaf pans.

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.



Multi-Grain 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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