Four-Grain Batter Bread Recipe
Are you looking for a Four-grain Batter Bread recipe that is surely going to conquer your taste buds? This Four-grain Batter Bread is so tasty that I cannot resist serving it as a Side Dish often. I suggest that you try out this Four-grain Batter Bread recipe, and tell me how you find it.
Ingredients
2 packages active dry yeast
1/2 cup warm water (105 to 115°)
3 1/2 cups all-purpose flour
2 cups lukewarm milk (scalded then cooled)
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup whole wheat flour
1/2 cup wheat germ
1/2 cup quick-cooking oats
1 to 1 1/4 cups all-purpose flour Cornmeal
Directions
Dissolve yeast in warm water in large bowl.
Add 3 1/2 cups all-purpose flour, the milk, sugar, salt and baking soda.
Beat on low speed until moistened; beat on medium speed, scraping bowl occasionally, 3 minutes.
Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter.
Grease 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches; sprinkle with cornmeal.
Divide batter evenly between loaf pans.
Round tops of loaves by patting with floured hands; sprinkle with cornmeal.
Cover; let rise in warm place until batter is about 1 inch below top of pan, about 30 minutes.
Heat oven to 400°.
Bake until loaves are light brown, about 25 minutes.
Immediately remove from pans; cool on wire rack.
Whole Wheat Batter Bread: Increase whole wheat flour to 2 cups.
Omit wheat germ and oats.
Stir in 1 cup raisins with second addition of all-purpose flour.
Add 3 1/2 cups all-purpose flour, the milk, sugar, salt and baking soda.
Beat on low speed until moistened; beat on medium speed, scraping bowl occasionally, 3 minutes.
Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter.
Grease 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches; sprinkle with cornmeal.
Divide batter evenly between loaf pans.
Round tops of loaves by patting with floured hands; sprinkle with cornmeal.
Cover; let rise in warm place until batter is about 1 inch below top of pan, about 30 minutes.
Heat oven to 400°.
Bake until loaves are light brown, about 25 minutes.
Immediately remove from pans; cool on wire rack.
Whole Wheat Batter Bread: Increase whole wheat flour to 2 cups.
Omit wheat germ and oats.
Stir in 1 cup raisins with second addition of all-purpose flour.
