|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Four-Grain Batter Bread |
|
Serves: 2 Print this RecipeLow-Fat Prep: 15 min; Rise: 30 min; Bake: 25 min; 2 loaves, 16 slices each This is called a batter bread because the dough is soft and does not require kneading. Just mix it, put it in the pan to rise and bake. Homemade bread doesn’t get much easier than that! Cornmeal 4 1/2 to 4 3/4 cups all-purpose* or bread flour 2 tablespoons sugar 1 teaspoon salt 1/4 teaspoon baking soda 2 packages regular or quick active dry yeast (4 1/2 tsp) 2 cups milk 1/2 cup water 1/2 cup whole wheat flour 1/2 cup quick-cooking oats 1. Grease bottoms and sides of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches, with shortening; sprinkle with cornmeal. 2. Mix 3 1/2 cups of the all-purpose flour, the sugar, salt, baking soda and yeast in large bowl. Heat milk and water in 1-quart saucepan over medium heat, stirring occasionally, until very warm (120° to 130°). Add milk mixture to flour mixture. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally. 3. Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter. Divide batter evenly between pans. Round tops of loaves by patting with floured hands. Sprinkle with cornmeal. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until batter is about 1 inch below tops of pans. 4. Heat oven to 400°. 5. Bake about 25 minutes or until tops of loaves are light brown. Remove from pans to wire rack; cool. *If using self-rising flour, omit salt and baking soda. NUTRITION FACTS: 1 Slice:; Calories 95 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 90mg; Carbohydrate 19g (Dietary Fiber 1g); Protein 4g % DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 6% DIET EXCHANGES: 1 Starch Whole Wheat Batter Bread: Increase whole wheat flour to 2 cups. Omit wheat germ and oats. Stir in 1 cup raisins with the second addition of all-purpose flour. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Bran Muffins Chocolate Chip Muffins Blueberry Muffins Streusel Topping TIPS FOR NUT BREADS Zucchini Bread Banana Bread Sour Cream Coffee Cake Apple Coffee Cake Danish Puff TIPS FOR BISCUITS Baking Powder Biscuits Praline Pan Biscuits Easy Garlic-Cheese Biscuits Scones Dumplings Popovers TIPS FOR PANCAKES AND FRENCH TOAST Pancakes Puffy Oven Pancake Banana-Pecan Pancakes Crepes French Toast Waffles Corn Bread Southern Buttermilk Corn Bread YEAST BREAD BASICS Traditional White Bread Country Loaf French Bread Sun-Dried Tomato and Olive Bread Asiago Bread Cinnamon-Raisin-Walnut Wheat Bread Honey Whole Wheat Bread Dark Pumpernickel Rich Egg Bread Sourdough Bread Sourdough Starter Focaccia Dinner Rolls Herb Buns Caramel Sticky Rolls Four-Grain Batter Bread Fresh Herb Batter Bread Oatmeal-Molasses Bread Garlic Bread Texas Toast TIPS FOR BREAD MACHINE BREADS Classic White Bread Whole Wheat Bread Multigrain Loaf Jalapeño Corn Bread Cheese-Onion Bread Mediterranean Herbed Bread Raisin-Cinnamon Bread HOW TO MAKE BISCUITS HOW TO MAKE YEAST DOUGH BAKING STONES AND TILES MISTING AND CREATING STEAM |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
