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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