All Purpose Batter Bread Recipe
Quick and Easy Whole Wheat Batter Bread
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!
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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This is my own recipe. I make this once a week on my baking day. I have it every morning with my coffee. It is also great as a snack or not-too-sweet dessert.
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