Old Virginia Batter Bread Recipes

TOMATO CHEESE BATTER BREAD

Steps:

• Cut 2 tablespoons butter unto 1/4-inch dice. Place on a piece of waxed paper and place in the freezer.
• In a large bowl, combine flour, sugar, salt, and yeast. Heat soft butter and tomatoes to 125 degrees. Add to the dry ingredients with the egg, Parmesan cheese, and parsley. Beat vigorously for 2 minutes.
• Turn dough into a well-greased, 8-inch round pan. Cover with a tightly woven towel and let rise for 1 hour. About 10 minutes before baking, preheat oven to 375 degrees. Just before baking, remove the diced butter from the freezer and sprinkle on the top of the dough. Bake for 20 minutes, or until the internal temperature of the bread reaches 190 degrees. Serve immediately.

OLD-FASHIONED BATTER BREAD

Steps:

• 1. In large bowl, combine 1 cup flour, oats, salt and yeast mix well.2. In small saucepan, heat water, molasses and margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture blend at low speed until moistened. Beat 3 minutes at medium speed.3. By hand, stir in remaining 1 to 1 1/2 cups flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and almost doubled in size, 25 to 30 minutes.4. Grease 1 1/2-quart casserole or 8x4-inch loaf pan. Stir down batter to remove all air bubbles. Turn batter into greased casserole. Cover let rise in warm place until dough reaches top of casserole, 15 to 20 minutes.5. Heat oven to 375°F. Uncover dough. Bake 35 to 40 minutes or until loaf sounds hollow when lightly tapped. Immediately remove from casserole cool on wire rack for 1 hour or until completely cooled.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 130 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 15 mg 5% * Sodium: 170 mg 7% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 1 g 4% * Sugars: 3 g * Protein: 3 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 0% * Iron: 8% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1/2 Fat or 1 1/2 Carbohydrate, 1/2 FatSee Cook's Note: Where Dough Likes to Rest

BATTER WHITE BREAD

Steps:

• Mix together shortening, sugar, salt, yeast, and 1 1/5 cups flour. Add warm water and beat by hand about 300 strokes, or 3 minutes, with an electric mixer. Add remaining flour, scraping bowl often, and mix all together until smooth.
• Cover with a clean cloth and let rise until doubled in volume.
• Stir dough down gently, and spoon into a lightly greased 9x5 inch loaf pan (the batter should be sticky). Pat down with floured hands to help shape. Cover again, and let rise for about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake for about 45 minutes. Place on a cooling rack, and brush top with melted butter.

VIRGINIA SPOON BREAD

Steps:

• Preheat oven to 400°F. Butter 6-cup soufflé dish. Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal. Whisk until mixture is very thick, about 1 minute. Remove from heat. Mix in butter, then milk, salt and pepper. Cool 10 minutes. Mix in egg yolks. Beat white in medium bowl until stiff but not dry. Fold whites into lukewarm cornmeal mixture in 2 additions.
• Transfer batter to prepared dish. Bake until puffed, golden on top and set in center, about 35 minutes. Serve hot.

VIRGINIA BOX BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add eggs, butter, sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. On a lightly floured surface, roll dough into a 13x9-in. rectangle. Transfer to a greased 13x9-in. baking pan. Using a sharp knife, cut dough into 16 pieces. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°. , Bake 20 minutes or until golden brown. To serve, separate into rolls.