Old-fashion Homemade Bread Batter for White, Whole-wheat, Rye, and Herb Breads

<h1>Old-fashion Homemade Bread Batter for White, Whole-wheat, Rye, and Herb Breads</h1>Author: <a title="Grandma Linda" href="http://www.articlesbase.com/authors/grandma-linda/78999.htm">Grandma Linda</a> Now you can make your own breads just like you remember grandma doing.  Here is a white bread batter recipe with modifications to make whole-wheat, rye, and herb breads.  Give your family a taste of homemade bread!
<a href="http://grandmasvintagerecipes.blogspot.com/2008/09/homemade-bread-batter.html">HOMEMADE BREAD BATTER</a>
White Bread Batter: 1 1/4 cups warm (not hot)water 1 pkg active dry yeast 2 tbsp soft shortening 2 tsp salt 2 tbsp sugar 3 cups sifted flour Pour warm water into large mixing bowl. Sprinkle yeast over water; stir until dissolved. Add shortening, salt, sugar, and 1 1/2 cups flour. Beat two minutes at medium speed of electric mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Stir in remaining flour and beat with a spoon until smooth, about 1 to 1 1/2 minutes. Scrape batter from sides of bowl. Cover dough with a clean cloth and let rise in a warm place, free from draft, until double in bulk, about 30 minutes. When batter has risen, stir down by beating about 25 strokes. Spread batter evenly in a greased 9x5x3-inch loaf pan. Batter will be sticky. Let rise in warm place, free from draft, until edge of batter reaches 1/4" from top of pan, about 40 minutes. Preheat oven to 375 degrees. Bake at 375 for 45 to 50 minutes, or until brown. When done, immediately remove from pan. Brush top with margarine or butter, cool. Makes 1 loaf.
 Whole-Wheat Bread Batter:
Use above recipe but substitute firmly packed brown sugar for white sugar. Substitute 1 cup whole-wheat flour for 1 cup of the white flour. Add 1/2 cup whole-wheat flour with the first addition of flour. Add the remaining whole wheat flour with the second addition of flour.
Rye Bread Batter:
Use recipe for white bread batter. Use firmly packed brown sugar for white sugar. Use 1 cup sifted rye flour for 1/2 cup of the white flour. Add 1/2 cup rye flour with the first addition of flour. Add the remaining rye flour with the second addition of flour. If desired, add 1 teaspoon of caraway seeds with the first addition of flour.
Herb Bread Batter:
Use recipe for white bread batter. Add 1 teaspoon of caraway seeds, 1/2 teaspoon nutmeg and 1/2 teaspoon powdered sage with the first addition of flour.
Enjoy!About the Author: Grandma Linda is a collector of vintage recipes. Visit her blog at <a target="_blank" href="http://grandmasvintagerecipes.blogspot.com">http://grandmasvintagerecipes.blogspot.com</a> For diabetic recipes, she suggests diabeticenjoyingfood.squarespace.comArticle Source: <a href="http://www.articlesbase.com/">ArticlesBase.com</a> - <a href="http://www.articlesbase.com/recipes-articles/oldfashion-homemade-bread-batter-for-white-wholewheat-rye-and-herb-breads-571538.html" title="Old-fashion Homemade Bread Batter for White, Whole-wheat, Rye, and Herb Breads">Old-fashion Homemade Bread Batter for White, Whole-wheat, Rye, and Herb Breads</a>

Now you can make your own breads just like you remember grandma doing. Here is a white bread batter recipe with modifications to make whole-wheat, rye, and herb breads. Give your family a taste of homemade bread!

HOMEMADE BREAD BATTER

White Bread Batter:
1 1/4 cups warm (not hot)water
1 pkg active dry yeast
2 tbsp soft shortening
2 tsp salt
2 tbsp sugar
3 cups sifted flour

Pour warm water into large mixing bowl. Sprinkle yeast over water; stir until dissolved. Add shortening, salt, sugar, and 1 1/2 cups flour. Beat two minutes at medium speed of electric mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Stir in remaining flour and beat with a spoon until smooth, about 1 to 1 1/2 minutes. Scrape batter from sides of bowl. Cover dough with a clean cloth and let rise in a warm place, free from draft, until double in bulk, about 30 minutes. When batter has risen, stir down by beating about 25 strokes. Spread batter evenly in a greased 9x5x3-inch loaf pan. Batter will be sticky. Let rise in warm place, free from draft, until edge of batter reaches 1/4" from top of pan, about 40 minutes. Preheat oven to 375 degrees. Bake at 375 for 45 to 50 minutes, or until brown. When done, immediately remove from pan. Brush top with margarine or butter, cool. Makes 1 loaf.

Whole-Wheat Bread Batter:

Use above recipe but substitute firmly packed brown sugar for white sugar. Substitute 1 cup whole-wheat flour for 1 cup of the white flour. Add 1/2 cup whole-wheat flour with the first addition of flour. Add the remaining whole wheat flour with the second addition of flour.

Rye Bread Batter:

Use recipe for white bread batter. Use firmly packed brown sugar for white sugar. Use 1 cup sifted rye flour for 1/2 cup of the white flour. Add 1/2 cup rye flour with the first addition of flour. Add the remaining rye flour with the second addition of flour. If desired, add 1 teaspoon of caraway seeds with the first addition of flour.

Herb Bread Batter:

Use recipe for white bread batter. Add 1 teaspoon of caraway seeds, 1/2 teaspoon nutmeg and 1/2 teaspoon powdered sage with the first addition of flour.

Enjoy!

Grandma Linda is a collector of vintage recipes. Visit her blog at http://grandmasvintagerecipes.blogspot.com For diabetic recipes, she suggests diabeticenjoyingfood.squarespace.com

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Article Tags: Homemade Bread, Old Fashion Bread Recipes, Bread Batter, Homemade White Bread, Homemade Whole Wheat Bread, Homemade Rye Bread, Homemade Herb Bread

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