No Knead Herb Batter Bread
Recipe by Kelly Pearce, RD
Grease the bottom and sides of a loaf pan with shortening, butter, or nonstick cooking spray.
Combine 1 ¾ cups of the flour, sugar, salt, and yeast in large bowl. Add the water, shortening or butter, and herbs. Beat with an electric mixer on low speed for 1 minute, scraping the sides of the bowl frequently. Stir in the remaining 1 ¼ cup flour until smooth.
Transfer the batter to the loaf pan and spread evenly in the pan. Pat into a loaf shape with floured hands. Lightly spray the top of the loaf with cooking spray, then cover loosely with plastic wrap. Allow the loaf to rise in a warm place for 40 minutes, or until doubled in size.
Preheat oven to 375°F.
Bake for 40-45 minutes or until loaf sounds hollow when tapped or internal temperature reads 190°F.
Remove from oven and immediately remove the loaf from the pan and place on a wire rack.
Brush top of loaf with butter; sprinkle with additional chopped herbs if desired. Allow to cool before slicing.
Higher Fiber: Replace 1 cup of the all-purpose flour with ½ cup whole wheat flour, ¼ cup flax meal, and ¼ cup wheat germ.
Cinnamon Raisin: Omit herbs and replace with 1 ½ teaspoons of cinnamon. Add 1 cup of raisins and ½ cup chopped walnuts (optional) to batter before adding in final 1 ¼ cups of flour.
Oatmeal-Molasses Bread: Replace sugar with 2 tablespoons of molasses and ½ cup of all purpose flour with ½ cup of quick oats.
Garlic Bread: Add 1 teaspoon of garlic powder to herbs and 1 clove of finely minced garlic.
Whole Wheat: Replace 3 cups of all purpose flour with 3 cups of finely milled whole wheat flour.
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 package regular or quick active dry yeast (2 ¼ teaspoons)
1 ¼ cups very warm water (120° to 130°F)
2 tablespoons shortening or softened butter
2 tablespoons chopped fresh or 1 tablespoon of dried parsley
1 ½ teaspoons chopped fresh or ½ teaspoon dried rosemary leaves
½ teaspoon chopped fresh or ¼ teaspoon dried thyme leaves
Cooking oil spray
Makes: 1 loaf (15-20 slices)
With this recipe, there is no knead (pun intended) to be intimidated of making bread! This bread is great for sandwiches, served alongside soup, or dipped in balsamic vinegar and olive oil! Simple variations can also be made to the recipe to produce a variety of delicious breads; be sure to check them out at the end of the recipe.