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Nutrition Facts
Serving Size 1 (64g) Recipe makes 24 servings
Calories 140
Calories from Fat 12		(9%)
Amount Per Serving		%DV
	Total Fat 1.4g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 292mg		12%
Potassium 48mg		1%
Total Carbohydrate 27.6g		9%
	Dietary Fiber 1.0g	4%
	Sugars 1.7g
Protein 3.7g		7%
detailed view... how is this calculated?

White Batter Bread

Recipe #32369 | 2 hours | 1¼ hours prep | add private note

⁽⁴¹⁾ RATE IT NOW Print Recipe

By: MizzNezz
Jun 26, 2002

This simple recipe will give you 2 beautiful, delicious loaves of bread. Try it warm with butter and jam, WOW!! Prep time is the rising.

SERVES 24 , 2 loaves (change servings and units)

Ingredients

2 (1/4 ounce) packages active dry yeast
2 3/4 cups water
6 1/2 cups flour
3 tablespoons sugar
3 teaspoons salt
2 tablespoons shortening, softened

Directions

1
Dissolve yeast in water, in a large bowl.
2
Add half the flour, and the sugar, salt,and shortning.
3
Blend at low speed, then beat 2 minutes at med speed.
4
Mix in remaining flour by hand.
5
Cover and let rise until doubled, about 45 minutes.
6
Stir the batter hard for 30 seconds.
7
Spread into 2 8in greased loaf pans (batter will be sticky).
8
Let rise until doubled, about 20 minutes.
9
Bake at 325* for about 45 minutes, until golden brown and done.

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Featured Reviews for This Recipe

From: djrcossey

On Jul 21, 2009

Really good, nice and soft. Will make again. Thanks!

1 person found this review helpful

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From: 4-H Mom

On Jan 7, 2009

This bread was swesome! I was looking for a easy recipe so my Mother could make some bread. She made this recipe yesterday and then I turned around and made 2 loaves today. This is so good, my husband and son also loved it. Thanks for the great recipe.

1 person found this review helpful

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From: Mirj

On Feb 1, 2003

I was so excited about trying this bread after reading so many 5 star reviews, and Inez's recipes speak for themselves in any case. However, I was disappointed in how unmanageable the dough was, incredibly sticky and it rose so fast and so high. The resulting bread from this batch was delicious, although very crumbly. I spoke with Inez, initially I thought I had done something wrong. After reading her suggestions, and the suggestions of others, I decided to try the bread one more time, this time adding some more flour if the dough was too sticky. I also made sure that I used the amount of yeast that Inez called for (I checked with her about the weight of American yeast packages). Again, the dough was very sticky, I couldn't handle it at all except to scrape it into a pan. Again, it rose at an alarming rate, especially in the over, where I thought it would get to high and collapse over the pan. Again, the bread itself was delicious, but very crumbly. So the recipe initally gets 5 stars for yumminess, but I took off 2 stars for the difficulty that it gave me. Inez, I'm so pleased that this works for you and for others, keep posting your amazing recipes. I'm sorry I couldn't rave over this recipe as I have with other recipes of yours. You're one of the most respected chefs here at this site, and I guess this is just one of those cases where "it's not you, it's me"

12 people found this review helpful

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From: deb k

On Oct 27, 2002

This is my mom's recipe that I have lost and it is only fitting that Inez had it (you are a wonderful cook dear and my mentor in the kitchen!) I love this bread, especially for stews and soups. It makes the greatest toast. Thank you for sharing Even people who can't cook can't go wrong with this recipe.

11 people found this review helpful

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