Four Grain Batter Bread Recipes

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FOUR-GRAIN BATTER BREAD



Four-Grain Batter Bread image

Batter breads are easy. There is no kneading and only one rise time, but you still get the same great aroma and taste.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 32

Number Of Ingredients 11

4 1/2 to 4 3/4 cups Gold Medal™ all-purpose flour
2 tablespoons sugar
1 teaspoon salt
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
Cornmeal

Steps:

  • 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 (8x4-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.
  • Heat oven to 400°F. Bake about 25 minutes or until loaves are light brown. Remove from pans to cooling rack; cool.

Nutrition Facts : Calories 90, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 90 mg, Sugar 2 g, TransFat 0 g

FOUR-GRAIN BATTER BREAD



Four-Grain Batter Bread image

Number Of Ingredients 0

Steps:

  • 1. Grease bottoms and sides of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches, with shortening sprinkle with cornmeal.2. Mix 3 1/2 cups of the all-purpose flour, the sugar, salt, baking soda and yeast in large bowl. Heat milk and water in 1-quart saucepan over medium heat, stirring occasionally, until very warm (120° to 130°). Add milk mixture to flour mixture. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally.3. Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter. Divide batter evenly between pans. Round tops of loaves by patting with floured hands. Sprinkle with cornmeal. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until batter is about 1 inch below tops of pans.4. Heat oven to 400°.5. Bake about 25 minutes or until tops of loaves are light brown. Remove from pans to wire rack cool.*If using self-rising flour, omit salt and baking soda.NUTRITION FACTS: 1 Slice: Calories 95 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 90mg Carbohydrate 19g (Dietary Fiber 1g) Protein 4g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 6% DIET EXCHANGES: 1 StarchWhole Wheat Batter Bread: Increase whole wheat flour to 2 cups. Omit wheat germ and oats. Stir in 1 cup raisins with the second addition of all-purpose flour.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WHOLE WHEAT BATTER BREAD



Whole Wheat Batter Bread image

Requires no kneading, and even my whole wheat bread hating kids liked it. The baking time includes time for the bread to rise.

Provided by wife2abadge

Categories     Yeast Breads

Time 1h55m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 7

4 cups whole wheat flour
2 (1/4 ounce) envelopes fleischmann's fast rising yeast
2 teaspoons salt
1 cup water
1/2 cup skim milk
1/3 cup honey
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • In large bowl, combine 2 cups whole wheat flour, undissolved yeast, and salt.
  • Heat water, milk, honey, and butter until very warm (120* to 130*F).
  • Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  • Add 1 / 2 cup flour; beat 2 minutes at high speed.
  • Stir in remaining flour to make stiff batter.
  • Place in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  • Bake at 375*F for 45 minutes or until done.
  • Remove from pan; cool on wire rack.

Nutrition Facts : Calories 188.8, Fat 2.8, SaturatedFat 1.4, Cholesterol 5.3, Sodium 410.6, Carbohydrate 37.8, Fiber 5.2, Sugar 7.9, Protein 6.4

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