Herb Batter Bread Recipe
Ingredients
| Dry yeast | 1 | |
| Melted butter | 1 | |
| Warm water | 1 1⁄4 Cup (20 tbs) | |
| Shortening | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Sifted flour | 3 Cup (48 tbs) | |
| Nutmeg | 1⁄2 Teaspoon | |
| Sage | 1 Teaspoon | |
| Caraway seed | 2 Teaspoon |
Directions
Dissolve the yeast in warm water in a mixing bowl.
Add the shortening, salt, sugar and half the flour and beat for 2 minutes, scraping side and bottom of bowl frequently.
Add remaining flour, nutmeg, sage and caraway seed and blend until smooth.
Cover with a cloth and let rise in a warm place for about 30 minutes or until doubled in bulk.
Beat about 25 strokes and spread in a greased casserole.
Let rise for about 40 minutes or until doubled in bulk.
Bake at 375 degrees for 45 to 50 minutes or until brown.
Remove from casserole onto rack and brush top of bread with butter.
Add the shortening, salt, sugar and half the flour and beat for 2 minutes, scraping side and bottom of bowl frequently.
Add remaining flour, nutmeg, sage and caraway seed and blend until smooth.
Cover with a cloth and let rise in a warm place for about 30 minutes or until doubled in bulk.
Beat about 25 strokes and spread in a greased casserole.
Let rise for about 40 minutes or until doubled in bulk.
Bake at 375 degrees for 45 to 50 minutes or until brown.
Remove from casserole onto rack and brush top of bread with butter.
Chef
