I like this bread because it is quick to make. Itcan be prepared in 2 hours from mixing to table. If you don’t have time to prepare a kneaded bread, this is a good alternative because it rises once, then bakes.
White Velvet Batter Bread
From Beth Hensperger’s Bread Made Easy: A Baker’s First Bread Book
Special equipment needed:Two 13-ounce coffee cans or two 4 1/2-inch diameter ovenproof glass baking canisters.
- 1 tablespoon (1 package) active dry yeast
- 3 tablespoons firmly packed light brown sugar (I didn’t have light brown sugar so I substituted dark)
- 1/4 teaspoon ground ginger
- 1/2 cup warm water (105°F to 115°F)
- 1 can (12 ounces) evaporated milk, regular, fat-free, or goat’s milk, undiluted, at room temperature
- 2 teaspoons salt
- 2 tablespoons walnut oil or unsalted butter, melted
- 4 1/4 cups (exact measure) unbleached all-purpose flour
In a small bowl, sprinkle the yeast, a pinch of the brown sugar, and the ginger over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
For this recipe I’m providing the instructions for making the batter by hand. I got a good workout because you have to beat the batter vigorously. If you prefer, you can let your mixer do the work for you.
Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in a large bowl.Beat vigorously with a balloon whisk or dough whisk, at least 40 strokes by hand, until thick and sticky. Add the yeast mixture and beat vigorously for 1 minute more.
Step 2: Panning and Rising
Generously grease the bottom and sides of the coffee cans or glass baking canisters.
Step 2: Panning and Rising
Let rise at room temperature until double in bulk, about 45 minutes to 1 hour. The batter should be even with the rim of the pan and slightly lift up the plastic wrap. Do not let the dough rise more than double (over risen loaves collapse during baking).
Step 3: Baking, Cooling, and Storage About 20 minutes before baking, place the oven rack in the lower part of the oven and preheat the oven to 350 An instant-read thermometer should read 200 There wasn’t that easy! Don’t wait too long to eat the bread after it cools, it is really good!
Tip: If the batter over rises, scrape it into a bowl, beat vigorously about 20 strokes, then return it to the pan and begin the rising process again.
As you can see the crowns domed very nicely
Storing the bread: Store wrapped in a plastic food storage bag (or bread bag) at room temperature for up to 3 days or in the freezer for up to 2 months.
Step 3: Baking, Cooling, and Storage
About 20 minutes before baking, place the oven rack in the lower part of the oven and preheat the oven to 350°F (325°F) if using glass molds). Bake until the top is crusty and dark brown, the bread sounds hollow when tapped, and a cake tester inserted into the center comes out clean, 40 to 45 minutes.
An instant-read thermometer should read 200°F. The crown will dome about 3 to 4 inches above the rim of the mold. Cool in the molds for 5 minutes.
There wasn’t that easy! Don’t wait too long to eat the bread after it cools, it is really good!
I especially enjoy baking bread on the weekends and allowing the dough to slow ferment to bring out the flavor and nutritional properties of the bread.
Over the years, I've become enamored with grains.So you'll find me experimenting using different types of heritage and ancients grains.Sometimes it works; sometimes it doesn't, but it's all part of the experience.I invite you to join me on this bread-baking journey.
Latest posts by Cathy (see all)
- Pizza Chrysanthemum Bread with Spelt #BreadBakingBabes - November 16, 2015
- The Beet goes on… Beetroot Bread #ArtisanBreadBakers - November 15, 2015
- Keep it Simple Cracked Wheat Bread - November 5, 2015