Batter Bread(Shared By Mrs. Glenn Hill)
Batter bread offers a light, fluffy texture with a slightly sweet flavor, perfect for breakfast or snacks. Its quick preparation suits busy mornings and family meals.
Ingredients
Instructions
- Scald the milk and add margarine, sugar, and salt.
- Dissolve the yeast in warm water.
- When the milk mixture has cooled to lukewarm, add it to the yeast mixture.
- Stir in the flour and mix thoroughly.
- Cover the mixture with wax paper and a towel, and let it rise until doubled in bulk, about 40 minutes.
- After the dough rises, stir down with a spoon and beat vigorously for about 1/2 to 1 minute.
- Divide the dough into two well-greased loaf pans.
- Bake immediately at 375°F until golden brown, or let the dough rise to the tops of the loaf pans before baking.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of scalded milk, or add a tablespoon of honey for a touch of sweetness. If you don't have margarine, unsalted butter works well as a substitute. Be sure to flour your work surface generously to prevent sticking when handling the dough. For a variation, add herbs or cheese before the final rise.
Serving Suggestions
Serve warm with butter or jam for a delightful breakfast. This bread pairs beautifully with soups and stews, making it a great companion for hearty dishes like Annie Wingate's Chicken Noodle Supreme. For a sweet treat, toast slices and top with cinnamon sugar or serve alongside Cold Pound Cake for dessert.
Storage & Reheating
Store any leftover batter bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a resealable bag for up to 3 months. To reheat, preheat your oven to 350°F and warm the bread for about 10-15 minutes for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Batter Bread(Shared By Mrs. Glenn Hill) contains roughly 93 calories, with 5g protein, 15g carbohydrates, and 2g fat. It is a good source of vitamin C (13% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1402mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for some or all of the all-purpose flour, but keep in mind that it may result in a denser bread. If using entirely whole wheat, you might need to add a little more water to achieve the right consistency.
How can I tell when the bread is done baking?
The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. You can also use a thermometer to check the internal temperature, which should reach about 190°F for properly baked bread.
Can I add ingredients like nuts or dried fruit to the dough?
Absolutely! Adding nuts, dried fruits, or even cheese can enhance the flavor and texture of the bread. Just fold them in gently after mixing in the flour to ensure an even distribution without overworking the dough.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).