Herb Batter Bread
Source: Allrecipes — submitted by Cindi Gundersen
Prep: 20 min · Cook: 45 min · Rise: 2 hrs · Total: ~2 hrs 15 min
Servings: 12 slices
“This is the perfect side for all your meals — you probably have all the ingredients on hand!”
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 package (¼ oz) active dry yeast
- 1¼ cups warm water
- 2 tablespoons shortening
- 3 teaspoons dried parsley
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 1 teaspoon margarine (melted, for top)
Instructions
- Combine 2 cups flour, salt, sugar, and yeast in a large bowl. Stir in the warm water, shortening, rosemary, parsley, and thyme. Use an electric mixer to beat on low for 1 minute, scraping the bowl frequently. Turn mixer to medium and beat for an additional 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour; mix until smooth.
- Grease a 9×5-inch loaf pan; pat down batter with floured hands. Cover with a damp towel. Let dough rise in warm place for 30 minutes until about doubled. Do not allow dough to over-rise.
- Bake in a preheated oven at 375°F (190°C) for 35 to 45 minutes. Brush top with margarine. Remove from pan and cool on a wire rack.
Notes
- Fresh herbs can be substituted: use 1½ teaspoons each chopped fresh thyme and rosemary, and 2 tablespoons chopped fresh parsley.
- This is a batter bread — no kneading required.
- Make Saturday and reheat wrapped in foil at 300°F for 10–15 min on Sunday.