FOUR-GRAIN BATTER BREAD
Batter breads are easy. There is no kneading and only one rise time, but you still get the same great aroma and taste.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 32
Number Of Ingredients 11
Steps:
- In large bowl, mix 3 1/2 cups of the all-purpose flour, the sugar, salt, baking soda and yeast. Add milk and water. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally.
- Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter.
- Grease 2 (8x4-inch) loaf pans with shortening or cooking spray; sprinkle with cornmeal. Divide batter evenly between pans. With floured hands, pat tops of loaves to round. Sprinkle with cornmeal. Cover; let rise in warm place about 30 minutes or until batter is about 1 inch below tops of pans.
- Heat oven to 400°F. Bake about 25 minutes or until loaves are light brown. Remove from pans to cooling rack; cool.
Nutrition Facts : Calories 90, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 90 mg, Sugar 2 g, TransFat 0 g
FOUR-GRAIN BREAD
The fiber-rich four include oats, barley, whole wheat, and cornmeal. Times do not include rising time.
Provided by Annacia
Categories Yeast Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degree F.
- Spread oats and barley in a shallow baking pan.
- Bake about 10 minutes or until light brown, stirring occasionally.
- Cool.
- Transfer oats and barley to a blender or food processor.
- Cover; blend until ground.
- Set aside.
- In a large bowl, stir together 1 cup of the bread flour, the whole wheat flour, and yeast.
- Add warm water, sugar, oil, and salt.
- Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
- Beat on high speed for 3 minutes.
- Using a wooden spoon, stir in cornmeal, oat mixture, and as much of the remaining bread flour as you can.
- Turn out dough onto a lightly floured surface.
- Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball.
- Place in a lightly greased bowl; turn once to grease the surface.
- Cover; let rise in a warm place until double in size (1 to 1-1/4 hours).
- Punch down dough.
- Turn out onto a lightly floured surface. Cover; let rest for 10 minutes.
- Coat an 8x4x2-inch loaf pan with cooking spray; set aside.
- Shape dough into a loaf.
- Place in prepared loaf pan.
- Cover; let rise in a warm place until nearly double (about 30 minutes).
- Preheat oven to 375 degree F.
- Bake 40 minutes or until top is golden and bread sounds hollow when tapped.
- Remove from baking pan.
- Cool on a wire rack.
Nutrition Facts : Calories 1828.8, Fat 35.4, SaturatedFat 4.9, Sodium 2946.8, Carbohydrate 333.1, Fiber 31.1, Sugar 27.2, Protein 49.1
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