Post by Adona Mara on Apr 1, 2009 15:12:36 GMT -5
From the same source as Rich White Batter Bread:
THREE WHEAT BATTER BREAD
Hearty, nutritious ingredients go into this batter bread. Wheat germ and cracked wheat add a nutty flavor and give the bread a pleasing, crunchy texture.
1 package active dry yeast
1/2 cup warm water (about 110 degrees F)
1/8 teaspoon ground ginger
3 tablespoons honey
1 large can (13 oz.) evaporated milk
1 teaspoon salt
2 tablespoons salad oil
2 1/2 cups all-purpose flour, unsifted
1 1/4 cups whole wheat flour, unsifted
1/2 cup wheat germ
1/4 cup cracked wheat
In a large bowl, combine yeast, water, ginger, and 1 tablespoon of the honey; let stand in a warm place until bubbly (about 20 minutes). Stir in remaining honey, milk, salt, and oil. Stir in remaining honey, milk, salt, and oil. Stir together all-purpose flour, whole wheat flour, wheat germ, and cracked wheat; add to liquid ingredients, 1 cup at a time, beating after each addition until well blended.
Spoon batter evenly into a well-greased 2-pound coffee can or into 2 well-greased 1-pound coffee cans; cover with greased plastic lids. Freeze if you wish.
Let rise in a warm place until lids pop off (about 55 to 60 minutes for 1-pound cans, 1 to 1 1/2 hours for 2-pound cans). If frozen, follow rising directions given for Rich White Batter Bread.
Bake, uncovered, in a 350 degree F. oven for about 45 minutes for 1-pound cans, about 60 minutes for a 2-pound can, or until bread sounds hollow when tapped. Let cool in cans on racks for 10 minutes; then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack. Makes 1 large or 2 small loaves.
ORANGE-RYE BATTER BREAD
Orange peel gives this rye batter bread a Scandinavian touch. As with many of the batter breads, you let the dough rise in coffee cans, but just until it pushes up against the lids -- not until they pop off.
1 package active dry yeast
1/2 cup warm water (about 110 degrees F)
1/8 teaspoon ground ginger
1 tablespoon sugar
3 tablespoons light molasses
1 teaspoon each caraway seed (optional) and salt
1 tablespoon grated orange peel
2 tablespoons salad oil
1 large can (13 oz.) evaporated milk
1 1/2 cups rye flour, unsifted
3 cups all-purpose flour, unsifted
Butter or margarine
In a large bowl, dissolve yeast in water; blend in ginger and sugar. Let stand in a warm place until bubbly (about 15 minutes). Stir in molasses, caraway seed, salt, orange peel, oil, and milk. Add flours, 1 cup at a time, beating well after each addition until batter is smooth. Batter will be very stiff, but too sticky to knead.
Spoon batter into a well-greased 2-pound coffee can, or divide in half and place in 2 well-greased 1-pound coffee cans. Cover with greased plastic lids. Freeze if you wish.
Let rise in a warm place just until batter pushes up against can lids (40 to 45 minutes for 1-pound cans, 55 to 60 minutes for a 2-pound can). If frozen, follow rising directions given in Rich White Batter Bread recipe. Remove lids.
Bake in a 350 degree F oven for about 45 minutes for 1-pound cans, about 60 minutes for 2-pound can. Brush tops light with butter. Let cool in cans on a rack for 10 minutes; then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack. Makes 1 large or 2 small loaves.
WHOLE GRAIN CEREAL BREAD
This baked-in-a-coffee-can batter bread gets its distinctive flavor and texture from whole grain cereal. For variety, you have a choice of several kids of cereal -- quick-cooking wheat cereal, rolled oats, or a mixed grain cereal. Each gives a slightly different character to the loaf.
1 package active dry yeast
1/2 cup warm water (about 110 degrees F)
2 tablespoons molasses
1 teaspoon salt
1 egg, slightly beaten
1 cup milk
2 tablespoons butter or margarine
1 cup whole grain cereal (see above), uncooked
3 1/2 cups all-purpose flour, unsifted
In a large bowl, dissolve yeast in water. Stir in molasses, salt, and egg. In a pan, heat milk and butter to about 110 degrees F (butter need not melt completely). Add milk mixture to yeast, then blend in cereal. Gradually beat in flour to make a smooth, elastic batter; it will be very stiff, but too sticky to knead.
Spoon batter into a well-greased 2-pound coffee can or into 2 well-greased 1-pound coffee cans; cover with greased plastic lids. Freeze if you wish.
Let rise in a warm place just until batter pushes up against can lids (40 to 45 minutes for 1-pound cans, 55 to 60 minutes for a 2-pound can). If frozen, follow rising directions given in Rich White Batter Bread recipe. Remove lids.
Bake in a 350 degree F oven for about 45 minutes for 1-pound cans, about 60 minutes for 2-pound can. Crust will be well browned. Let cool in cans on a rack for 10 minutes; then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack. Makes 1 large or 2 small loaves.
THREE WHEAT BATTER BREAD
Hearty, nutritious ingredients go into this batter bread. Wheat germ and cracked wheat add a nutty flavor and give the bread a pleasing, crunchy texture.
1 package active dry yeast
1/2 cup warm water (about 110 degrees F)
1/8 teaspoon ground ginger
3 tablespoons honey
1 large can (13 oz.) evaporated milk
1 teaspoon salt
2 tablespoons salad oil
2 1/2 cups all-purpose flour, unsifted
1 1/4 cups whole wheat flour, unsifted
1/2 cup wheat germ
1/4 cup cracked wheat
In a large bowl, combine yeast, water, ginger, and 1 tablespoon of the honey; let stand in a warm place until bubbly (about 20 minutes). Stir in remaining honey, milk, salt, and oil. Stir in remaining honey, milk, salt, and oil. Stir together all-purpose flour, whole wheat flour, wheat germ, and cracked wheat; add to liquid ingredients, 1 cup at a time, beating after each addition until well blended.
Spoon batter evenly into a well-greased 2-pound coffee can or into 2 well-greased 1-pound coffee cans; cover with greased plastic lids. Freeze if you wish.
Let rise in a warm place until lids pop off (about 55 to 60 minutes for 1-pound cans, 1 to 1 1/2 hours for 2-pound cans). If frozen, follow rising directions given for Rich White Batter Bread.
Bake, uncovered, in a 350 degree F. oven for about 45 minutes for 1-pound cans, about 60 minutes for a 2-pound can, or until bread sounds hollow when tapped. Let cool in cans on racks for 10 minutes; then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack. Makes 1 large or 2 small loaves.
ORANGE-RYE BATTER BREAD
Orange peel gives this rye batter bread a Scandinavian touch. As with many of the batter breads, you let the dough rise in coffee cans, but just until it pushes up against the lids -- not until they pop off.
1 package active dry yeast
1/2 cup warm water (about 110 degrees F)
1/8 teaspoon ground ginger
1 tablespoon sugar
3 tablespoons light molasses
1 teaspoon each caraway seed (optional) and salt
1 tablespoon grated orange peel
2 tablespoons salad oil
1 large can (13 oz.) evaporated milk
1 1/2 cups rye flour, unsifted
3 cups all-purpose flour, unsifted
Butter or margarine
In a large bowl, dissolve yeast in water; blend in ginger and sugar. Let stand in a warm place until bubbly (about 15 minutes). Stir in molasses, caraway seed, salt, orange peel, oil, and milk. Add flours, 1 cup at a time, beating well after each addition until batter is smooth. Batter will be very stiff, but too sticky to knead.
Spoon batter into a well-greased 2-pound coffee can, or divide in half and place in 2 well-greased 1-pound coffee cans. Cover with greased plastic lids. Freeze if you wish.
Let rise in a warm place just until batter pushes up against can lids (40 to 45 minutes for 1-pound cans, 55 to 60 minutes for a 2-pound can). If frozen, follow rising directions given in Rich White Batter Bread recipe. Remove lids.
Bake in a 350 degree F oven for about 45 minutes for 1-pound cans, about 60 minutes for 2-pound can. Brush tops light with butter. Let cool in cans on a rack for 10 minutes; then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack. Makes 1 large or 2 small loaves.
WHOLE GRAIN CEREAL BREAD
This baked-in-a-coffee-can batter bread gets its distinctive flavor and texture from whole grain cereal. For variety, you have a choice of several kids of cereal -- quick-cooking wheat cereal, rolled oats, or a mixed grain cereal. Each gives a slightly different character to the loaf.
1 package active dry yeast
1/2 cup warm water (about 110 degrees F)
2 tablespoons molasses
1 teaspoon salt
1 egg, slightly beaten
1 cup milk
2 tablespoons butter or margarine
1 cup whole grain cereal (see above), uncooked
3 1/2 cups all-purpose flour, unsifted
In a large bowl, dissolve yeast in water. Stir in molasses, salt, and egg. In a pan, heat milk and butter to about 110 degrees F (butter need not melt completely). Add milk mixture to yeast, then blend in cereal. Gradually beat in flour to make a smooth, elastic batter; it will be very stiff, but too sticky to knead.
Spoon batter into a well-greased 2-pound coffee can or into 2 well-greased 1-pound coffee cans; cover with greased plastic lids. Freeze if you wish.
Let rise in a warm place just until batter pushes up against can lids (40 to 45 minutes for 1-pound cans, 55 to 60 minutes for a 2-pound can). If frozen, follow rising directions given in Rich White Batter Bread recipe. Remove lids.
Bake in a 350 degree F oven for about 45 minutes for 1-pound cans, about 60 minutes for 2-pound can. Crust will be well browned. Let cool in cans on a rack for 10 minutes; then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack. Makes 1 large or 2 small loaves.