Batter bread by james beard, chef & cooking t

 
               BATTER BREAD BY JAMES BEARD, CHEF & COOKING T
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       pk           Yeast -- active dry
    2       c            Water -- warm (110-115 degs)
      1/3   c            Nonfat dry Milk
    2       tb           Sugar
    2       tb           Butter
    2       ts           Salt
    2       ea           Garlic cloves -- finely chop-
                         -ped... (optional)
    3       tb           Sesame seeds (or 4 tblspns)
    4       c            Flour -- All-purpose
                         -----EGG WASH-----
    1       ea           Egg white lightly beaten in:
                         -1 tbspn water
 
   See recipe: Basic White Bread by James Beard, for
   instructions on kneading. That is a "real" load of
   bread! :-) * Instructions *
   Proof the yeast in the water in a large mixing bowl or
   the bowl of an electric mixer. Add the dry milk,
   sugar, butter, salt, optional garlic, and 2 cups
   flour. Beat the batter by hand or with an electric
   mixer at medium speed for 2 minutes. Stir in the
   remaining flour by hand and stir the mixture well to
   make a soft dough. Cover it with a damp towel and let
   it rise in a warm, draft-free place for about 40
   minutes or until it is double in bulk. Preheat the
   oven to 375dF.  Uncover the risen dough and stir it
   vigorously for 1 minute. Butter a 1-1/2 quart
   straight-sided casserole or souffle' dish and put in
   the batter. Brush the top with the egg wash and
   sprinkle with sesame seeds. Bake the bread in the
   center of the oven for about 1 hour, or until it is
   delicately browned and sounds hollow when rapped with
   the knuckles. Remove from the casserole dish and serve
   warm, cut into wedges.
  
 
 
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