Bread Herb and Garlic Batter Bread

posted by SandyOH 11-06-102 7:58 AM

Herb and Garlic Batter Bread

This is a no-work bread for those days when you don't want to spend alot of time kneading. Fresh herbs are what make it special. Great for grilled sandwiches, if you bake the bread a day or two ahead.

All-purpose flour (4 to 4-1/2 cups)
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 packages active dry yeast
1 cup milk
1/2 cup water
3 tablespoons butter
2 large eggs, lightly beaten
2 tablespoons chopped basil
1 tablespoon oregano
3 tablespoons snipped chives
2 large garlic cloves, finely minced


In a large mixing bowl, sift together 1 cup of the flour, the sugar, salt, pepper and yeast. Combine the milk, water, and butter in a small, heavy saucepan over low heat and heat until butter is melted. With an electric mixer, gradually beat the liquid mixture into the dry mixture for 2 minutes. Add the eggs, herbs, and garlic and beat just until incorporated.

Beat in 1 more cup of flour at low speed and then at high speed for 2 minutes; repeat until a total of 4 cups of flour have been used. Beat in just enough additional flour to form a very stiff batter.

Cover the bowl with a towel, place in a warm place, and allow batter to rise until doubled in bulk, about 1 hour. Preheat oven to 375F. Generously butter a 9x5x3-inch loaf pan. With a heavy spoon, punch down the batter and beat it for 30 seconds. Transfer the batter to the pan and let rise again until it reaches the top of the pan, about 20 minutes.

Bake the bread until crust is well browned and the loaf sounds hollow when tapped with a finger, about 35-40 minutes. Cool on a wire rack.

Makes 1 loaf

Pan-Grilled Smoked Mozzarella and Tomato Sandwiches: For each sandwich, layer thick slices of ripe tomato and thin slices of smoked Mozzarella between 2 slices of herb and garlic batter bread. Coat the bottom of a skillet with olive oil and place over medium heat. Cook the sandwiches until the cheese is melted and the bread is golden brown, turning to brown on both sides. Serve immediately.

Source: John Hadamuscin's Enchanted Evenings

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