English Batter Bread
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.
- 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)
- spray oil
- Grease two standard loaf pans ( 8 1/2 by 4 1/2 inches) Dust pans with cornmeal.
- Mix dry ingredients
- Warm water to 110-F.
- Mix water into the dry mix and set aside to rise in a warm place for 30 minutes
- Punch down and divide into the two loaf pans - equally.
- Cover with oiled plastic wrap. Set aside to rise again. 20 minutes.
- Preheat oven to 375 F
- Bake for 30 minutes
- Set on a rack to cool for 10 minutes in the tin and 1 hour on a wire rack before eating.
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.