Four Grain Batter Bread Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour. , Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool., Combine the honey butter ingredients until smooth. Serve with bread.

Steps:

• Combine warm water, yeast, and honey in a large bowl; stir gently. Place a dry cloth over the bowl and let sit until yeast is dissolved and foamy, about 5 minutes.
• Add 1 cup all-purpose flour, rye flour, shortening, caraway seeds, and salt. Beat vigorously with a spoon for 2 minutes, or blend with an electric mixer on low speed, scraping the sides and bottom of the bowl often.
• Stir in whole wheat flour and remaining 3/4 cup all-purpose flour until smooth. Cover and let rise in a warm, draft-free place until doubled in size, 45 to 60 minutes.
• Stir the batter down, beating about 25 strokes. Place in a greased loaf pan, smoothing out the top with a floured hand. Cover and let rise until dough reaches the top of the pan, about 40 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until top is golden brown, 45 to 50 minutes. Carefully tip loaf out of the pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.

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.

Steps:

• 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 StarchWhole 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.

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.