Batter Breads Makes Great Loaves Easy

One of the biggest objections I hear to making bread from scratch is the process of kneading. It does take a fair amount of time and strength if done by hand.

Batter breads are one answer to this problem. They’re yeast breads that replace kneading with aggressive mixing. Most recipes require that you beat the dough for just two minutes in a stand mixer, or 200 strokes of a wooden spoon, to active the yeast. That’s better than 10 minutes of kneading on a bread board.

In experimenting with batter breads I’ve found that they tend to rise faster than traditional yeast breads (which is a bonus in my opinion). What I don’t notice is much difference in taste or texture.

Whole Wheat Batter Bread was the first batter bread recipe I received and remains one of my favorites. It’s one of the few bread recipes I have made entirely with whole wheat flour. Be sure and store it in the refrigerator; it will go bad quickly if you don’t.

Cinnamon Raisin Batter Bread includes vanilla, which makes it different from many other yeast bread recipes I’ve tried. I also added oat bran to give it a fiber boost. Toasted and topped with butter or peanut butter, you’ll want to make it and eat it for breakfast every week. The good news – it’s easy enough that you probably can.

Whole Wheat Batter Bread
Makes 1 loaf
1 package dry yeast
1-3/4 c. warm water (110-120 degrees)
3 c. whole wheat flour
2 t. salt
1/4 c. sugar

Dissolve yeast in water; let sit for five minutes or until foamy.

Combine flour, salt and sugar in a large mixing bowl. Add yeast mixture. If using a stand mixer, beat for 2 minutes at medium speed. If mixing by hand, stir 200 strokes with a wooden spoon. Place dough in a greased 8-1/2” x 4-1/2” bread pan. Using a wooden spoon, press dough into corners of the pan and level top. Cover with wax paper and let rise until doubled, about 40 minutes.

Bake at 400 degrees for 15 minutes, then 350 degrees for about 45 minutes or until loaf sounds hollow when tapped. Remove bread from pan and let cool completely. Store loaf in refrigerator.

Cinnamon Raisin Batter Bread
Makes 1 loaf
3/4 c. warm milk (110-120 degrees), divided
2 T. sugar, divided
1 package dry yeast
1 egg
3 T. butter, melted
1/2 t. vanilla
2-1/2 c. bread flour
1 T. oat bran (optional)
1/2 t. salt
1/2 t. cinnamon
1/4 c. raisins

Place 1/4 c. warm milk in a small bowl. Add yeast and 1 t. sugar and stir to dissolve. Let sit for five minutes or until foamy.

Place remaining milk and sugar, egg, butter, and vanilla in a large mixing bowl. Add yeast mixture and stir to combine. Add flour, oat bran (if using), salt and cinnamon. If using a stand mixer, beat for 2 minutes at medium speed. If mixing by hand, stir 200 strokes with a wooden spoon. Add raisins toward the end of the mixing period.

Place dough in a greased 8½” x 4½” bread pan. Using a wooden spoon, press dough into corners of the pan and level top. Cover with wax paper and let rise until doubled, about 40 minutes. Bake at 350 degrees for 35 minutes or until bread sounds hollow when tapped.