Posts Tagged ‘batter breads’

Momma’s Batter Dilly Bread

October 14, 2011

This Iron Chef Challenge is sponsored by Red Star, the yeast you can depend on.  Red Star Yeast has a proven track record in performance for the homemaker who loves to bake and professional bakeries world-wide.  The winning blog post will win “The Kneaded Loaf” recipe book, a Red Star “I
love to Knead” apron, a bread pan, oven mitts, thermometer and of course Red Star Yeast!!!

The winner will be announced September 26th at http://www.alattewithotta.blogspot.com. Judging the recipes will be Kelly Olson, Consumer Relations for Red Star Yeast.  Big thanks to Red Star Yeast for
sponsoring this event! Be sure to check them out on facebook and twitter (@RedStarYeast).

My mother gave me this recipe back in 1970.  Its one of those no-knead batter breads with super easy instructions for the novice bread-baker.  The crumb is moist and dense like a sourdough and perfect for sandwiches but of-course its the best right out of the oven slathered with butter.  It goes well with tomato or chicken soup and can spruce up a Sunday dinner as well.   read more

No-Knead Potato Bread

August 31, 2011

Don’t confuse no-knead breads with savory batter breads.  Though they both essentially yield a tender crumb and are a snap to make, obviously the term “batter” indicates a thinner, looser dough whereas no-knead breads have a heavier dough and require more time for proofing, usually overnight.   You could call a dough made in a food processor or a mixer with dough-hook, no-knead, but its not the same as mixing up the dough in a pot or bowl and letting it proof for 12 to 18 hours like sourdough or ciabatta breads.

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