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Barley Flour Batter Bread Recipe
|Unbleached white flour||2 1⁄2 Cup (40 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Light molasses||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Barley flour||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2456 Calories from Fat 495
% Daily Value*
Total Fat 56 g86.9%
Saturated Fat 31.4 g157.2%
Trans Fat 0 g
Cholesterol 332.4 mg
Sodium 136.4 mg5.7%
Total Carbohydrates 430 g143.4%
Dietary Fiber 23.5 g93.9%
Sugars 64.5 g
Protein 59 g118.1%
Vitamin A 33% Vitamin C 0.07%
Calcium 36.6% Iron 152%
*Based on a 2000 Calorie diet
Heat 1 cup water, molasses, butter, and 2 teaspoons salt till warm (115-120°), stirring constantly.
Add to dry mixture; add egg.
Beat at low speed with electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in barley flour and enough remaining white flour to make soft dough.
Cover; let rise till double (45 to 60 minutes).
Spread in greased 9x5x3-inch loaf pan; smooth top.
Cover; let rise till double (30 to 45 minutes).
Bake at 375° for 25 to 30 minutes.
Cover with foil last 15 minutes.
Remove from pan; cool.