Friday, January 9, 2009

Batterway Bread

Many years ago, when Jeffrey was about 12, he found a little, old cookbook called Food from Famous Kitchens. It's a compilation of recipes probably from the backs of packages, or published in magazines, since each mentions some product by name. The pages were yellowed, cheap paper, and had broken into a couple of clumps within the book, but it was a hardcovered book. Since it was on the "10 for $1" table, he hauled a dime out of his pocket and bought it for me. I was straightening out the counter on which my cookbooks reside recently, and found it stuffed in behind a couple of other things. Thumbing through one of the clumps of pages, I found a number of recipes from Red Star Yeast. Well, you know that it was time to make my first "new kind of bread" of the year!

RED STAR BATTERWAY BREAD

1-1/2 cups warm water (around 110F)

6 tsp yeast
4 cups flour
1/4 cup sugar

1-1/2 tsp salt
1/4 cup butter, cut in small pieces or melted and cooled

Place all ingredients in this order in the bread machine, and let it knead. Stop the machine, remove the dough, and split into two loaf pans.

To mix by hand: Pour the water into a bowl, sprinkle the yeast on top and let it sit for a couple of minutes, until it softens. Stir in the sugar and flour, then the salt and butter. (O
r just let a mixer do the work). Knead or beat at low speed for 5 to 10 minutes, until the dough is well combined and smooth, then split into two loaf pans.
Let the dough rise until it's doubled in size, then bake at 375 for 25 to 30 minutes. Because it's got a lot of butter in it, the crust will be dark, but very thin and soft. This bread rises quite high, and is really soft - I find that cutting it actually mashes it down a little bit. I've made it twice now, and not a single slice has made it past dinnertime - despite the fact that bread is an auxiliary starch in my house, and never the main starch! So, try it; I hope you'll like it as much as we did.

13 comments:

gaylen said...

so, do you always finish your bread in the oven? Or do you make a combination of all bread machine and some finished in the oven. g

Elra said...

What a beautiful bread Marjie. It looks so soft and fluffy. I would eat this with jam and butter, delicious!
Cheers,
Elra

Channon said...

I love old cookbooks. They're my favorites. I have some from my grandmothers, and now, the Knight's grandmother too!

Grace said...

well, that's easy enough! i love great finds like that--a dime has never been better spent!

Pam said...

I really need to start making my own bread. Yours always looks perfect.

Jan said...

I could just eat a slice of that bread right now, with lashings of butter, of course. :-)

Great job, Marjie, and well done Jeffrey for finding this bargain book.

noble pig said...

How nice! It looks like the perfect loaves I mean wow...with some butter and honey! Yum.

Lori said...

I love when you post bread recipes. I think I'll try this one next week.

Violin Mom said...

Oh my goodness, you have captured the texture in this photo. I feel like I can taste it by just looking at it! Soooo good. Thanks for your comment to my experience of Calvert 4th grade. I did reply to it on my blog. Keep up the good work. You do inspire me!

Pam said...

That bread is gorgeous!

Mama B said...

I'm making a loaf of this right now. Your pics remind me of the "Grecian bread" that we used to get at Kentucky Fried Chicken when I was a kid. I'm faintly hopeful that it may have a similar flavour.

Craig Jackson said...

me too mama B I hope it tastes like gecian bread from scotts chicken villa kfc from back in the day

Craig Jackson said...

me too mama B I hope it tastes like gecian bread from scotts chicken villa kfc from back in the day