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Rich White Batter Bread Recipe
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄8 Teaspoon|
|Canned evaporated milk||13 Ounce (1 Large Can)|
|Salad oil||2 Tablespoon|
|All purpose flour||4 1⁄2 Cup (72 tbs) (Unsifted)|
Serving size: Complete recipe
Calories 3135 Calories from Fat 669
% Daily Value*
Total Fat 76 g117.3%
Saturated Fat 27 g134.9%
Trans Fat 0.5 g
Cholesterol 139.1 mg
Sodium 2355.2 mg98.1%
Total Carbohydrates 517 g172.5%
Dietary Fiber 18.4 g73.7%
Sugars 83.5 g
Protein 89 g178.3%
Vitamin A 24.7% Vitamin C 11.8%
Calcium 106.5% Iron 163.3%
*Based on a 2000 Calorie diet
Let stand in a warm place until bubbly (about 15 minutes).
Stir in remaining 2 tablespoons sugar, the milk, salt, and oil.
Gradually beat in enough of the flour, 1 cup at a time, to make batter very heavy and stiff, but too sticky to knead.
Spoon batter into a well-greased 2-pound coffee can, or divide in half and place in 2 well-greased 1-pound coffee cans.
Cover with greased plastic can lids.
Freeze if you wish.
To bake, let covered cans stand in a warm place until batter rises and pops off plastic lids (45 to 55 minutes for 1-pound cans, 55 to 60 minutes for 2-pound cans).