No-Knead Batter Bread
No-Knead Batter Bread offers a soft, fluffy texture with a subtle sweetness, perfect for breakfast or snack, suitable for busy weeknights or casual gatherings.
Ingredients
Instructions
- Soften yeast in warm water in a large mixing bowl.
- Add cooking oil, beaten egg, milk, sugar, and self-rising flour to the bowl.
- Mix well until combined.
- Spoon the batter into a greased muffin pan.
- Bake at 375°F (190°C) until golden brown, about 30 minutes.
Tips & Substitutions
For best results, make sure your water is warm but not hot, as too much heat can kill the yeast. If you don't have self-rising flour, you can substitute it with all-purpose flour and add 1 tablespoon of baking powder and a pinch of salt. This batter can also be flavored with herbs or spices to give it a unique twist.
Serving Suggestions
This no-knead batter bread is perfect for breakfast or brunch, served alongside a spread of butter or jam. It pairs beautifully with a warm bowl of soup or a fresh salad for lunch. For a delightful dessert option, consider serving it with a slice of Southern Buttermilk Pie to complete the meal.
Storage & Reheating
Store any leftover batter bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm individual pieces in the microwave for 15-20 seconds or place them in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of No-Knead Batter Bread contains roughly 400 calories, with 8g protein, 68g carbohydrates, and 11g fat. It is an excellent source of iron (25% of the Daily Value) and calcium (20% of the Daily Value), and a good source of protein and vitamin A.
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 active dry yeast instead of instant yeast?
Yes, you can use active dry yeast; just be sure to dissolve it in the warm water first and let it sit for about 5-10 minutes until frothy before adding it to the other ingredients.
What can I do if my batter is too thick?
If the batter seems too thick, add a little more milk, one tablespoon at a time, until you reach the desired consistency. The batter should be thick but pourable for easy spooning into the muffin pan.
Can I freeze the batter bread?
Yes, you can freeze the baked batter bread. Make sure to let it cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to three months. To enjoy, thaw it in the refrigerator overnight and reheat as desired.
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).