Rich white batter bread

Yield: 2 Servings

Measure Ingredient
1½ cup Milk
2 tablespoons Sweet butter
2 tablespoons Honey
¼ teaspoon Ground ginger
2 teaspoons Salt
2 tablespoons Dry yeast
½ cup Warm water
1 teaspoon Sugar or honey
4 \N Eggs
6 cups Unbleached white flour

Makes 2 large loaves

In a saucepan scald the milk; add butter, 2 Tbsp honey, ginger and salt. Cool.

In a large bowl dissolve the yeast in the warm water with the sugar or honey. When this is bubbly, add cooled milk mixture. Add eggs, one at a time, beating well after each.

Add 3 cups of the flour and beat thoroughly for at least 5 minutes with an electric mixer. (A finer texture will result if you can let this sponge sit, covered with a towel, for an hour or so.) Beat in 3 more cups flour or enough to form a mass which clings together, leaving the sides of the bowl. You may have to resort to a wooden spoon at this point.

Cover and let dough rise in its bowl until it has doubled in bulk.

Stir down with a wooden spoon and divide equally between two 9x5-inch buttered loaf pans. You may feel like you are pulling taffy but don't give up. Smooth the dough out as best you can with the spoon or your hands. Cover and let the dough rise until it reaches the tops of the pans. Preheat oven to 375F. Bake 25 - 30 minutes or until the loaves sound hollow when tapped on the bottom. Remove from the pans and put directly on the oven rack for another couple of minutes baking.

The Garden Way Bread Book From the collection of Jim Vorheis

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