Four-Grain Batter Bread

This low fat, no knead batter bread is the easiest way to get delicious homemade bread without a lot of hastle (for those of you who may consider kneading and rising and rising and kneading for hours and hours a hastle!)  This recipe comes to me from my ever-present trusty sidekick, The Betty Crocker Cookbook.  I would definitely recommend trying this recipe--whether you're looking for sandwich bread, a lovely dinner loaf, or mini loaves to sell at a church bakesale (like I made this time around).  And don't be afraid of the whole "bread making" thing.  You can do it, I know you can!  :D  

The first time I tried this recipe last summer I cut the recipe in half and Kevin and I absolutely loved the moist loaf and used it for sandwiches, toast, etc.   As I already mentioned,  this time I attempted to utilize my 8 mini loaf pan and they turned out beautifully.  I was kind of afraid I would mis-judge the amount of dough for each "compartment" and they would rise out of their sections and look like volcano bread...rendering them un-sellable (and turning them over to my faithful husband).  However, I guessed just right for once and am so pleased with the 16 mini loaves (and the 1 odd shaped loaf I made out of the leftovers gave to Kevin to test.  He gave it two thumbs up!)  Be sure to check out the optional recipe alteration (esp. if you don't have wheat germ on hand...like I don't.) 

Prep time:  15 minutes

Rise:  30 minutes

Bake:  25 minutes

Yields: 2 loaves, 16 slices each

Cornmeal

4 1/2 to 4 3/4 cups all purpose or bread flour

2 Tbsp sugar

1 tsp salt

1/4 tsp baking soda

2 packages (4 1/2 tsp) regular or quick active dry yeast

2 cups milk

1/2 cup water

1/2 cup whole wheat flour

1/2 cup wheat germ

1/2 cup quick-cooking oats

1.  Greast bottoms and sides of two 8x4 inch loaf pans with shortening or spray with cooking spray;  sprinkle with cornmeal.

2.  In large bowl, mix 3 1/2 cups of the all purpose flour, the sugar, salt, baking soda and yest.  In 1 quart saucepan (or in microwave), heat milk and water over medium heat, stirring occasionally, until very warm (120 to 130 F...keep in mind boiling is 212 F).  Add milk mixture to flour mixture.  Beat with electric mixer on low speed until moistened.  Beat on medium speed 3 minutes, scraping bowl occasionally.

3.  Stir in whole wheat flour, wheat germ, oats and enough remaining all purpose flour to make a stiff batter.  Divide batter evenly between pans.  Round tops of loaves by patting with floured hands.  Sprinkle with cornmeal.  Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until batteris about 1 inch below tops of pans. 

4.  Heat oven to 400F.

5.  Bake about 25 minutes or until tops of loaves are light brown.  Remove from pans to wire rack to cool completely.  

Optional Recipe Alteration:  

Whole Wheat Batter Bread

Increase whole wheat flour to 2 cups.  Omit wheat germ and oats.  Stir in 1 cup raisins (I did NOT include raisins!) with the second addition of all purpose flour.