Batter bread by james beard, chef & cooking teacher

1 round loaf

Ingredients

Quantity Ingredient
2 packs Yeast; active dry
2 cups Water; warm (110-115 degs)
⅓ cup Nonfat dry Milk
2 tablespoons Sugar
2 tablespoons Butter
1 each Egg white lightly beaten in:
2 teaspoons Salt
2 eaches Garlic cloves; finely chop- ped... (optional)
3 tablespoons Sesame seeds (or 4 tblspns)
4 cups Flour; All-purpose 1 tbspn water

Directions

EGG WASH

James Beard's Batter Bread Makes: 1 Round Loaf * Note *

"Batter breads are extremely popular with people who feel that kneading is too much work. There's nothing complicated or arduous about making a real loaf, but if you want to start modestly, begin with batter breads and work up to the others." James Beard.

See recipe: Basic White Bread by James Beard, for instructions on kneading. That is a "real" load of bread! :-) * Instructions *

Proof the yeast in the water in a large mixing bowl or the bowl of an electric mixer. Add the dry milk, sugar, butter, salt, optional garlic, and 2 cups flour. Beat the batter by hand or with an electric mixer at medium speed for 2 minutes. Stir in the remaining flour by hand and stir the mixture well to make a soft dough. Cover it with a damp towel and let it rise in a warm, draft-free place for about 40 minutes or until it is double in bulk.

Preheat the oven to 375dF. Uncover the risen dough and stir it vigorously for 1 minute. Butter a 1-½ quart straight-sided casserole or souffle' dish and put in the batter. Brush the top with the egg wash and sprinkle with sesame seeds. Bake the bread in the center of the oven for about 1 hour, or until it is delicately browned and sounds hollow when rapped with the knuckles. Remove from the casserole dish and serve warm, cut into wedges.

From: James Beard's Theory & Practice of Good Cooking. Consumers Union Edition for Consumer Reports Readers. Published by Alfred A. Knopf, Inc. Copyright 1977 by James Beard. ISBN: 0-89043-108-6.

From: Don Alt Date: 09-13-94

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