All Purpose Batter Bread Recipe

A Bread For All Occasions

Here is a recipe that I have had fun creating and experimenting with. I love to bake bread and usually bake all of my own bread, but sometimes I put off baking yeast bread because it takes so long. I wanted to create a quick batter bread that would fulfill a lot of purposes. This bread comes out soft and sturdy enough to make sandwiches and can be dressed up lots of different ways to suit any meal.

All purpose batter bread recipe:

For plain bread:

  • 1 c bread flour
  • 1 c ww flour
  • 1 rounded tsp each: baking powder & baking soda
  • 1 scant tsp of salt
  • 1 tbsp sugar (optional)
  • 1 c milk w/ 1 tsp white vinegar (or use buttermilk if you have it)
  • 1 egg
  • 1 tbsp oil

Sift dry ingredients together into large mixing bowl, form a well in the middle, break in the egg, gently stir the oil into the egg and add the milk and vinegar. This should produce a thick, yet almost pourable batter. If it is more of a dough consistency, slowly add more milk until you have a batter that can be poured into a greased bread pan with a little assist from a rubber spatula. Bake at 375 degrees for 30-40 minutes. Cool in the pan for 5 minutes, then turn out onto a rack to finish cooling. This will prevent moisture condensing on the bottom of the loaf.

For cinammon bread substitute 1 rounded tbsp brown sugar for the sugar and add 1 rounded tsp cinammon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg to the dry ingredients. Add a tsp of vanilla to the wet ingredients. You can also add half a cup of raisins if you like. Follow baking and cooling instructions for plain bread.

For herb bread substitute oregano (or your favorite herb) for the sugar. Follow baking and cooling instructions for plain bread.

Substitute Cornmeal For Cornbread Made Easy!

Simple and easy cornbread is great every time!
Simple and easy cornbread is great every time! | Source

Easy Cornbread Recipe

For cornbread substitute cormeal for the whole wheat flour. Substitute melted butter for the oil. Slowly melt the butter in an oven-safe 9" skillet while you mix up the rest of the ingredients. Just after you begin beating in the milk, swirl the butter in the skillet to coat it and pour off the excess into the cornbread batter. Keep the skillet over low/medium heat while you whip up the cornbread (be quick about it to avoid burning your butter!) then pour the batter into the skillet. Leave it on the heat for 3 minutes to make a crispy, brown crust, then bake @ 375 degrees for 30-40 minutes. With cornbread, you can leave it in the pan to serve.


The Right Ingredients Make A Difference!

It's important to use bread flour because it yields a much better texture than all purpose flour. You can create all kinds of specialty breads by making substitutes for the sugar and/or adding spices. You could also substitute specialty oils for different flavors. I always use peanut oil, but you might try walnut or almond oil or some other oils that have interesting flavors. I wouldn't use olive oil because it doesn't do well cooked at high temperatures.

Copyright:SuzanneBennett:July 26, 2012


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Comments 12 comments

JayeWisdom profile image

JayeWisdom 4 years ago from Deep South, USA

Hi, Suzanne....How wonderful to discover a bread recipe that doesn't require yeast or kneading! Do you know if it's possible to find an organic bread flour? (I'll check on Amazon...my "go to" for almost everything.) The cinnamon version sounds marvelous. Jaye


justmesuzanne profile image

justmesuzanne 4 years ago from Texas Author

A quick google reveals lots of organic bread flours and plenty of them on Amazon! :) Thanks for your nice comment! :)


d.william profile image

d.william 4 years ago from Somewhere in the south

Wow. what a wonderful find. I have been trying to get up the courage to try baking my own bread, but the yeast thing, kneading, and letting it rise several times has made me tired before i even start.

I have copied/downloaded/printed this hub and will try it as soon as i can get myself to the store to get that bread flour.

Can't wait to try it. Thanks for sharing this recipe with us.

Dee


justmesuzanne profile image

justmesuzanne 4 years ago from Texas Author

Great! Glad I could help! Let me know how it turns out for you! :)


teaches12345 profile image

teaches12345 4 years ago

This just makes me want to bake a loaf today and enjoy it with a cup of coffee. I love the cinnamon option.


justmesuzanne profile image

justmesuzanne 4 years ago from Texas Author

Many thanks! Let me know how it turns out! :)


North Wind profile image

North Wind 4 years ago from The World (for now)

This sounds great. I am always looking for new bread recipes and this one looks like it is very versatile as you said. Perhaps I will try it this weekend!


justmesuzanne profile image

justmesuzanne 4 years ago from Texas Author

Great! I'm sure you'll enjoy it! :D


Peggy W profile image

Peggy W 3 years ago from Houston, Texas

What a nice versatile quick bread recipe with variations. This is a keeper! Thanks! Up, useful and sharing.


justmesuzanne profile image

justmesuzanne 3 years ago from Texas Author

Thanks, Peggy! :)


rose-the planner profile image

rose-the planner 3 years ago from Toronto, Ontario-Canada

Now this is my kind of bread....no yeast! I love the variations you have provided. I have to try this. Thanks for sharing. (Voted Up) -Rose


justmesuzanne profile image

justmesuzanne 3 years ago from Texas Author

My pleasure! :)

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