Forevermamas Fresh Herb Batter Bread Recipes

HERB BATTER BREAD

Steps:

• Put the milk, water and butter (or margarine) in a small saucepan over low heat to warm.
• Butter or margarine does NOT need to melt.
• In a large bowl, combine 1 cup flour, the sugar, salt, basil, oregano, thyme and dry yeast.
• Stir dry ingredients to mix well.
• Add warm liquid ingredients and beat until well blended.
• Add flour, 1/2 to 1 cup at a time, and continue beating until well blended.
• Cover bowl with a towel and set in a warm place to rise for about 40 minutes, or until doubled.
• Grease a 9 x 3 x 5 inch loaf pan with butter or margarine.
• Stir batter down and beat for about one minute, then pour into the loaf pan.
• Let rise, uncovered, for about 30 minutes, or until doubled.
• Bake at 375 degrees for 40 to 50 minutes.
• When done, remove from pan, cool and slice to serve.

BEST FRESH HERB BREAD RECIPE

Steps:

• Grease the cake tin with oil, including the sides and line the bottom with parchment paper. If you're using a Bundt pan or bread pan, line the pan with parchment paper. Add 2 tablespoons flour (from 430 g (15.2 oz)), yeast, sugar to lukewarm water. Using a spoon stir well and let the mixture stand for 10 minutes.
• Meanwhile mix the remaining flour, salt and olive oil in a bowl until well combined. After 10 minutes, pour the yeast mixture to the flour - salt mixture and knead the dough very well. I normally knead my dough like this: If I'm kneading it with the hand mixer, I knead the dough for about 8 minutes at low speed and then for 5 minutes at medium high speed. With the kitchen machine, I knead the dough for 7 minutes at low speed and for 3 more minutes at medium high speed. With the hands, I knead the dough for 10 minutes. If the dough is too sticky when kneading with your hands, just oil your hands.
• In the meantime rinse and finely chop fresh parsley and chives. Peel and finely chop garlic cloves as well. Grate the cheese if you're using ungrated cheese. In a second bowl combine chopped herbs, garlic, cheese and olive oil. Mix well using a spoon and season with salt.
• Lightly flour the silicone pastry mat or cutting board. Tip the dough out of the bowl onto a floured surface and carefully shape it into a long baguette form. You want to retain the air bubbles in the dough intact so that you'll have a nicely fluffy bread.
• Cut baguette (long) loaf into approximately 10 equal rolls - cut it in the middle first. This makes it easier to cut equal rolls. Roll each dough roll in the cheese mixture and arrange it in the prepared cake tin or bread pan. If you have some cheesy herb mixture remaining, just sprinkle this on top. Cover the bread pan with kitchen towel and let rise for another 30 minutes. Preheat the oven to 200 ° C (392 °F), with both top and bottom heat.
• Bake for 30 minutes or until nicely golden brown. If you're using a smaller bread dish, just be sure to increase the baking time. Because the smaller the baking dish, the longer the baking time. Also try to use a toothpick or a fork to check the bread for doneness

HERB BATTER BREAD

Steps:

• Combine 2 cups flour, salt, sugar, and yeast in a large bowl. Stir in the water, shortening, parsley, rosemary, and thyme. Use an electric mixer to beat on low speed for 1 minute, scraping bowl frequently. Turn mixer to medium, and beat for an additional 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour; mix until smooth. Scrape batter from sides of bowl. Cover, and let rise in warm place for 35 to 40 minutes.
• Grease a 9x5 loaf pan. Stir down batter by beating about 25 strokes. Scrape batter into greased pan; pat down with floured hands. Cover pan. Let dough rise in warm place until doubled, about 30 minutes. Do not allow dough to over-rise.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes. Brush top with margarine. Remove from pan, and cool on wire rack.

BATTER WHITE BREAD

Steps:

• Mix together shortening, sugar, salt, yeast, and 1 1/5 cups flour. Add warm water and beat by hand about 300 strokes, or 3 minutes, with an electric mixer. Add remaining flour, scraping bowl often, and mix all together until smooth.
• Cover with a clean cloth and let rise until doubled in volume.
• Stir dough down gently, and spoon into a lightly greased 9x5 inch loaf pan (the batter should be sticky). Pat down with floured hands to help shape. Cover again, and let rise for about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake for about 45 minutes. Place on a cooling rack, and brush top with melted butter.

FRESH HERB BREAD

Steps:

• Measure carefully, placing all ingredients in bread machine pan in.
• the order recommended by the manufacturer.
• Select Basic/White cycle.
• Use Medium or Light crust color.
• Remove from pan and cool on wire rack.
• *Recommend using bread machines with 9-cup or larger bread pan for.
• this recipe.

ANADAMA BATTER BREAD

Steps:

• In a small bowl, proof the yeast in the warm water.
• In large bowl, combine the boiling water, cornmeal, butter, molasses, and salt. Add the egg and 1 1/2 cups of the flour. Beat until well combined.
• Add the rest of the flour and yeast, and beat again.
• Spoon the dough into a 9-inch bread pan. Let rise for about 1 hour.
• Preheat the oven at 375°F and bake for 35 minutes.