https://katiederrick.com/wp-content/uploads/2015/12/logo.png 0 0 Katie https://katiederrick.com/wp-content/uploads/2015/12/logo.png Katie2011-02-21 05:35:132011-02-21 05:35:13Nothing Better
Nothing’s better than homemade bread and honey butter on a cold wet night.
Try this recipe, you don’t have to knead it because it’s batter bread.
|4 1/2||to 4 3/4 cups Gold Medal® all-purpose flour|
|1/4||teaspoon baking soda|
|2||packages regular active or fast-acting dry yeast|
|2||cups very warm milk (120°F to 130°F)|
|1/2||cup very warm water (120°F to 130°F)|
|1/2||cup Gold Medal® whole wheat flour|
|1/2||cup wheat germ|
|1/2||cup quick-cooking oats|
P.S. You can substitute an extra two cups of all-purpose flour for the wheat flour, wheat germ, and quick cooking oats.
- In large bowl, mix 3 1/2 cups of the all-purpose flour, the sugar, salt, baking soda and yeast. Add milk and water. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally.
- Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter.
- Grease 2 (8×4-inch) loaf pans with shortening or cooking spray; sprinkle with cornmeal. Divide batter evenly between pans. With floured hands, pat tops of loaves to round. Sprinkle with cornmeal. Cover; let rise in warm place about 30 minutes or until batter is about 1 inch below tops of pans. (Brush loaves with a little milk for a soft crust.)
- Heat oven to 400°F. Bake about 25 minutes or until loaves are light brown. Remove from pans to cooling rack; cool.
1/2 cup of butter
1/2 cup honey
1 tsp vanilla
Mix the butter until it is soft and whipped. Add remaining ingredients.
Wheat bread that doesn’t require kneading?! That’s fantastic. And thanks for the honey butter recipe included. Yum!