Batter Bread By James Beard, Chef & Cooking T

* Exported from MasterCook *

BATTER BREAD BY JAMES BEARD, CHEF & COOKING T

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pk Yeast -- active dry
2 c Water -- warm (110-115 degs)
1/3 c Nonfat dry Milk
2 tb Sugar
2 tb Butter
2 ts Salt
2 ea Garlic cloves -- finely chop-
-ped... (optional)
3 tb Sesame seeds (or 4 tblspns)
4 c Flour -- All-purpose
-----EGG WASH-----
1 ea Egg white lightly beaten in:
-1 tbspn water

See recipe: Basic White Bread by James Beard, for
instructions on kneading. That is a "real" load of
bread! :-) * Instructions *
Proof the yeast in the water in a large mixing bowl or
the bowl of an electric mixer. Add the dry milk,
sugar, butter, salt, optional garlic, and 2 cups
flour. Beat the batter by hand or with an electric
mixer at medium speed for 2 minutes. Stir in the
remaining flour by hand and stir the mixture well to
make a soft dough. Cover it with a damp towel and let
it rise in a warm, draft-free place for about 40
minutes or until it is double in bulk. Preheat the
oven to 375dF. Uncover the risen dough and stir it
vigorously for 1 minute. Butter a 1-1/2 quart
straight-sided casserole or souffle' dish and put in
the batter. Brush the top with the egg wash and
sprinkle with sesame seeds. Bake the bread in the
center of the oven for about 1 hour, or until it is
delicately browned and sounds hollow when rapped with
the knuckles. Remove from the casserole dish and serve
warm, cut into wedges.



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