Batter Bread

In the cooler months of the year I like to make my own bread.  Although I usually use my favorite tried and true recipe, sometimes I am busy with other things and kneading bread takes time.  When I found the recipe for a batter bread that requires no kneading, I decided to try it, for I thought it would be good for those busy days when I need to bake bread but am pressed for time.  I am pleased with the results.  It has a good flavor and is easy to mix up without the mess and time involved in kneading bread dough.  The recipe came from the Red Star Yeast website.

America's Favorite Batter Bread

3 cups water (120°-130°F)
2 TBSP vegetable oil or shortening
6 1/2 cups bread flour  (I used all-purpose flour)
1 TBSP salt
3 TBSP sugar
4 1/2 tsp (2 packets) Red Star Active Dry Yeast (any dry yeast will work)
Butter as desired

Traditional Baking Method
In large mixer bowl, combine 3 1/2 cups flour, yeast, sugar and salt; mix well. Add water and shortening or oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Cover; let rise in warm place until double, about 30 minutes.

Stir down batter with a spoon. Divide dough evenly between 2 greased bread pans.  Cover; let rise in warm place until batter reaches tops of pans, 20 to 30 minutes. Bake in a preheated 375°F oven for 35 to 40 minutes until golden brown. Remove from pans immediately; place on rack. Brush with butter; cool before cutting.

These loaves aren't as pretty as loaves from kneaded bread dough in that the tops are a bit lumpy looking rather than smooth.  But they came out of the oven a beautiful golden brown and smelled and tasted wonderful.  I have heard that there are people in some circles who will pay a lot of money for "rustic bread" from a specialty bakery, so we will just call these loaves "rustic."  :)

I haven't tried the next recipe that came from the same source, but as long as the loaves turned out so good, I thought these rolls would be worth a try.

Batterway White Rolls
This recipe makes 18 3-inch rolls

3 3/4 cups Bread Flour  (Can use all-purpose flour)
1/4 cup Sugar
1 1/2 tsp Salt
1/3 cup Shortening, soft
1 1/2 cups Water
4 1/2 tsp Active Dry Yeast
1 Egg, room temperature

In large mixing bowl, combine 1 1/2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat water and shortening until warm (120-130°F; shortening does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand gradually stir in remaining flour to make a stiff batter. Cover; let rise warm place until double, about 30 minutes.

Stir down batter. Spoon into greased muffin pan cups. Cover; let rise in warm place until double, about 20-30 minutes. Bake at 400°F for 10 to 15 minutes until golden brown. Remove from pans; brush with butter. Cool.

If anyone tries this roll recipe before I get around to it, please let me know what you think of them.  Most times I don't mind taking the time and effort to knead roll dough and shape it into buns, but I think this recipe might be a fairly quick and easy way to have fresh baked rolls for supper on a busy day.  Any day that I can have fresh baked bread for a meal is definitely a very good day!