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Cook'n with Betty Crocker 
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Fresh Herb Batter Bread |
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Print this Recipe Low-Fat Prep: 10 min; Rise: 40 min; Bake: 45 min; 1 loaf, 20 slices 3 cups all-purpose* flour 1 tablespoon sugar 1 teaspoon salt 1 package regular or quick active dry yeast (2 1/4 tsp) 1 1/4 cups very warm water (120 to 130*) 2 tablespoons chopped fresh parsley 2 tablespoons shortening 1 1/2 teaspoons chopped fresh or 1/2 tsp dried rosemary leaves 1/2 teaspoon chopped fresh or 1/4 tsp dried thyme leaves Butter or stick margarine, softened, if desired 1. Grease bottom and sides of loaf pan, 8 1/2 X 4 1/2 X 2 1/2 or 9 X 5 X 3 inches, with shortening. 2. Mix 2 cups of the flour, the sugar, salt and yeast in large bowl. Add water, parsley, shortening, rosemary and thyme. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour until smooth. 3. Spread batter evenly in pan and pat into shape with floured hands. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 40 minutes or until double. 4. Heat oven to 375°. 5. Bake 40 to 45 minutes or until loaf sounds hollow when tapped. Immediately remove from pan to wire rack. Brush top of loaf with butter; sprinkle with additional chopped fresh herbs if desired. Cool. *If using self-rising flour, omit salt. NUTRITION FACTS: 1 Slice Calories 75 (Calories from Fat 10); Fat 1g (Saturated 2g); Cholesterol 0mg; Sodium 120mg; Carbohydrate 15g (Dietary Fiber 1g); Protein 2g % DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4% DIET EXCHANGES: 1 Starch 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!
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