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English Batter Bread

Updated on November 2, 2013

Who doesn't like bread? I've been making bread at home going on thirty years now and have tried so many different styles it's hard to stick with just one type. I learned how to make bread from my mother who had to make bread as a necessity - she had lot's of mouths to feed. I on the other hand make bread because I want to and I like the taste. Here's my latest trial.

There are so many different types of bread and each have their uses and are distinct in their flavors and characteristics. I've made soda breads, bannock, sour doughs, rye and multigrains, whole wheat and plain white sandwich breads. Today I'll show you a basic no knead English batter bread.

For the flour I used in this recipe, make a blend of 2 cups all purpose flour, 2 1/2 cups multigrain flour and 1/2 cup of milled flax seed. I also use Agava syrup instead of white sugar. I still use standard yeast and not instant. You can change the recipe for what you have and what you like.

If you don't have a warm spot to let the dough rise you can use the method I do. I set my oven to the lowest setting for 5 minutes and then just turn on the oven light for the rest of the duration. The oven light will keep the oven at the perfect warm state, or it does in my house at least.

Now I know you've heard the story about eating hot fresh bread. Everyone's been told that it will turn to a lump in your stomach, or it will cause cramps. I think they are just old wives tales told to keep the bread from being eaten all before supper. The truth is that the bread has better texture when it has cooled and set.

Ingredients

  • 5 cups flour
  • 1 Tbsp yeast
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup powdered milk
  • 3 cups warm water (110-115 F)
  • cornmeal
  • spray oil

Instructions

  1. Grease two standard loaf pans ( 8 1/2 by 4 1/2 inches) Dust pans with cornmeal.
  2. Mix dry ingredients
  3. Warm water to 110-F.
  4. Mix water into the dry mix and set aside to rise in a warm place for 30 minutes
  5. Punch down and divide into the two loaf pans - equally.
  6. Cover with oiled plastic wrap. Set aside to rise again. 20 minutes.
  7. Preheat oven to 375 F
  8. Bake for 30 minutes
  9. Set on a rack to cool for 10 minutes in the tin and 1 hour on a wire rack before eating.
BrotformDotCom Danish Dough Whisk, Original European Import, Size Large
BrotformDotCom Danish Dough Whisk, Original European Import, Size Large

This amazing little tool combines a whisk and a fork or spoon used for mixing wet doughs better than anything else I've come across.

 

What is your favorite excuse for eating/not eating bread fresh from the oven?

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    • Northerntrials profile image
      Author

      Northerntrials 3 years ago

      @Scarlettohairy: You are right. You just stir no kneading required...

    • Northerntrials profile image
      Author

      Northerntrials 3 years ago

      @LiteraryMind: This is a simple no knead bread. I hope it changes your mind about making bread at home.

    • Scarlettohairy profile image

      Peggy Hazelwood 3 years ago from Desert Southwest, U.S.A.

      I didn't read that you have to knead this bread. Maybe I could actually do this!

    • LiteraryMind profile image

      Ellen Gregory 3 years ago from Connecticut, USA

      This seems to take the fear out of making home made bread. Seems simple enough.

    • Northerntrials profile image
      Author

      Northerntrials 3 years ago

      @Elsie Hagley: Glad to share my tips and experiences. Enjoy!

    • Elsie Hagley profile image

      Elsie Hagley 3 years ago from New Zealand

      I am a homemade bread lover, will be trying this recipe.

      Thanks for the tip about using the oven for rising the dough.

    • Northerntrials profile image
      Author

      Northerntrials 3 years ago

      @Margaret Schindel: Thanks... Let's toast to that... :) ( with raspberry jam on mine.)

    • Northerntrials profile image
      Author

      Northerntrials 3 years ago

      @anonymous: I love fresh bread but I love English muffins as well. This bread makes wonderful toast, and has the texture that is slightly different than that of my regular bread recipes.

    • Margaret Schindel profile image

      Margaret Schindel 3 years ago from Massachusetts

      I need no excuses! Freshly baked bread never has a chance to cool very long after it comes out of the oven in our house. Who could resist those scrumptious aromas wafting from the kitchen? ;) Your recipe looks delicious. Best of luck in the November Food Club Quest!

    • profile image

      anonymous 3 years ago

      Looks like a great recipe, and who doesn't love fresh baked bread! Good luck in the November Squidoo Food Club Quest