Batter-Way Bread
A fluffy, homemade bread with a soft interior and crispy crust, perfect for breakfast or sandwiches, suitable for all bread lovers seeking quick, no-knead baking.
Ingredients
Instructions
- Pour the warm water into a large mixing bowl and add the yeast.
- Let stand a few minutes, then stir to dissolve.
- Add about half the flour, sugar, salt, and shortening.
- Start the mixer on medium speed (or beat by hand) and beat 2 minutes or until smooth.
- Stop the mixer.
- Add the rest of the flour and stir in by hand until the flour disappears.
- Beating in this recipe will take the place of kneading.
- Scrape down batter from sides of the bowl.
- Cover the bowl with waxed paper and let rise in a warm place until doubled in size, about 30 minutes.
Tips & Substitutions
For a lighter bread, you can substitute half of the all-purpose flour with whole wheat flour. If you don't have active dry yeast, you can use instant yeast, but reduce the amount slightly. Make sure your water temperature is around 110°F to activate the yeast properly. This batter-based method eliminates the need for kneading, making it a great option for quick bread making.
Serving Suggestions
Batter-Way Bread is delicious served warm with butter or alongside a hearty soup. It also pairs beautifully with Belgian Waffle Or Pancake Topping for a sweet twist. Try slicing it for sandwiches or toast, and serve it with a side of Church Supper Slaw Dressing for a refreshing contrast. It's perfect for any meal of the day.
Storage & Reheating
Store any leftover Batter-Way Bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider freezing it. Wrap the bread tightly in plastic wrap and then in aluminum foil before freezing. To reheat, simply thaw at room temperature and warm in the oven for a few minutes to restore its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Batter-Way Bread contains roughly 3676 calories, with 7g protein, 52g carbohydrates, and 391g fat. It is an excellent source of vitamin C (41% of the Daily Value) and dietary fiber (33% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1766mg per serving (77% 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 up to half of the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind that this may slightly alter the texture and flavor, making it denser than the original recipe.
What should I do if my dough isn't rising?
If your dough isn't rising, it might be due to inactive yeast. Ensure your yeast is fresh and that the water temperature is correct—around 110°F. You can also try placing the bowl in a warmer area to encourage rising.
Can I make this bread in advance?
Yes, you can make the dough in advance and refrigerate it after the first rise. Just cover it well and let it rise again at room temperature before baking. This allows for great flavor development and can save you time on baking day.
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).