Batter bread

Batter bread

Ingredients/Components

• salt - 1 tsp
• evaporated milk - 13 oz
• nutmeg - 1/2 tsp
• unsifted flour - 4 4
• raisins - 1/2 c
• margarine - 1/8 tsp
• warm water - 1/2 c
• salad oil - 2 Tbsp
• ground ginger - 1/8 tsp
• sage
• yeast - 1 pkg
• white flour - 3 c
• walnuts - 1/2 c
• yellow corn meal - 1/2 c
• sugar, divided - 3 Tbsp
• Stir in ginger and 1 tablespoon sugar; let stand in warm place for 15 minutes, or until bubbly
• Corn Herb Bread:2 tsp
• Substitute the yellow corn meal for 1/2 cup white flour
• Dill Bread:2 tsp

How to make batter bread:

Dissolve yeast in warm water. Stir in ginger and 1 tablespoon sugar; let stand in warm place for 15 minutes, or until bubbly. Stir in remaining ingredients, except flour. Add flour, beating with electric mixer, 1 cup at a time, beating well after each addition. Stir in last cup by hand.

Spoon batter into 2 (1-pound) coffee cans that have been well-greased. Place plastic lids on cans; let rise until lids pop off, about 45 minutes. Bake in preheated 350° oven for 45 minutes. Cool in cans for 5 to 10 minutes before removing. Finish cooling on rack. Yields 2 loaves. Makes very good toast and sandwiches.Light Whole Wheat Bread:1 1/2 c. whole wheat flour3 c. white flour Replace sugar with honey.Corn Herb Bread:2 tsp. celery seed1 1/2 tsp. sage1/8 tsp. margarine1/2 c. yellow corn meal To yeast mixture, add the celery seed, sage and margarine. Substitute the yellow corn meal for 1/2 cup white flour.Raisin Nut Bread:1 tsp. cinnamon1/2 tsp. nutmeg1/2 c. raisins1/2 c. walnuts To yeast mixture, add the cinnamon, nutmeg, raisins and walnuts with the last 1/2 cup flour.Dill Bread:2 tsp. dill weed Add the dill weed to the yeast mixture.

Recipe categories: Breads, Low cholesterol, Yeast breads.