Batter Bread

Title: Batter Bread
Categories: Breads
Yield: 1 Round loaf

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 Garlic cloves; finely chop-
-ped… (optional)
3 tb Sesame seeds (or 4 tblspns)
4 c Flour; All-purpose

———————————-EGG WASH———————————-
1 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.