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Buttery Batter Bread Recipe
|Warm milk||1 Cup (16 tbs) (At 110 F)|
|Butter||3⁄4 Cup (12 tbs), melted|
|Sugar||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dry yeast||1⁄4 Ounce (1 Package)|
|All-purpose flour||4 Cup (64 tbs) (Divided)|
|Eggs||4 , slightly beaten|
Serving size: Complete recipe
Calories 3666 Calories from Fat 1492
% Daily Value*
Total Fat 169 g260.5%
Saturated Fat 97.9 g489.6%
Trans Fat 0 g
Cholesterol 1231.4 mg
Sodium 3309.4 mg137.9%
Total Carbohydrates 448 g149.3%
Dietary Fiber 15 g60%
Sugars 64.8 g
Protein 88 g176.5%
Vitamin A 108.4% Vitamin C 0.04%
Calcium 48.4% Iron 156.5%
*Based on a 2000 Calorie diet
Add yeast; stir to dissolve.
Add 2 cups flour and eggs.
Beat with an electric mixer at medium speed 2 minutes until smooth.
Stir in remaining 2 cups flour.
Let rise 1 hour.
Stir down and pour into well-greased, 10-inch tube pan.
Cover; let rise about 45 minutes or until double in size.
Convection Bake at 350°F for 30 to 35 minutes.