Wednesday, May 12, 2010

Recipe Box~ must try this bread!


~No Knead to Tell Anyone How SIMPLE This Is!!!

Don't get me wrong, I love to knead a good dough once in awhile, but occasionally life gets in the way. Time is of the essence. Need a good scrumptious, homemade bread yesterday...not 6 hours from now.
I'm making a lunch for someone in our parish tomorrow who is recovering from surgery, and thought veggie soup and homemade bread would hit the spot. Unfortunately, I thought of it at 9:30 tonight, and really didn't want to spend ALL NIGHT working the dough, and waiting, and working...you get the picture. Then I remembered reading about this bread that Danielle (yes we're on a first name basis, remember?) suggested on Faith and Family Live, a yeast bread that requires no kneeding!! So I thought...let's get 'er done! I just pulled the loaves out of the oven about 1/2 hour ago (yes, I doubled the recipe) and nibbled the crust off one end (with a dallop of butter of course) and oooh...crisp crust, tender light middle...ahhh. Delicous!

Here's the recipe. Go ahead. Try it tonight, or maybe tomorrow...it's supposed to be cooler for the weekend, right?! As if that really matters....go ahead. YUMMM!

Easy Batter Bread

1 package dry yeast
1 1/2 cups milk, warmed
3 tablespoons butter, softened
1 1/2 teaspoons salt
1 tablespoon sugar
3 cups all purpose flour

Sprinkle the yeast over the warm milk and butter in a large mixing bowl, stir, and let stand to dissolve for a minute or so. Add the salt, sugar, and 2 cups of the flour. With a wooden spoon, beat vigorously for 2 minutes, or with an electric mixer for about 1 minute. Add the remaining flour and beat well. Pour batter into a greased 8 1/2” x 4 1/2” x 2 1/2” loaf pan and smooth top with wet fingertips. Cover lightly and let rise to top of the pan, about 30-45 minutes. Bake in a preheated 375 degree F. oven for 45 minutes. Turn loaf out of pan and onto wire rack to cool.

(I do have to note here, that in no way could my batter be "poured" into the pans. It was thick and very sticky...but spooned in just fine, and turned out remarkable.)

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