1/1 Photo of Herb Batter Bread
I got this recipe from a local newspaper 30 years ago. It was my first ever bread, and has been a consistent blue ribbon winner at the county fair. Because it takes about 2 hours, start to finish, I have "assembly lined" making large quantities. When the first loaf is in the second rising, begin the next loaf. I've made this with a mixer and dough hooks, and with a bowl and a wooden spoon.
My Private Note
Units: US | Metric
- 1Put the milk, water and butter (or margarine) in a small saucepan over low heat to warm.
- 2Butter or margarine does NOT need to melt.
- 3In a large bowl, combine 1 cup flour, the sugar, salt, basil, oregano, thyme and dry yeast.
- 4Stir dry ingredients to mix well.
- 5Add warm liquid ingredients and beat until well blended.
- 6Add flour, 1/2 to 1 cup at a time, and continue beating until well blended.
- 7Cover bowl with a towel and set in a warm place to rise for about 40 minutes, or until doubled.
- 8Grease a 9 x 3 x 5 inch loaf pan with butter or margarine.
- 9Stir batter down and beat for about one minute, then pour into the loaf pan.
- 10Let rise, uncovered, for about 30 minutes, or until doubled.
- 11Bake at 375 degrees for 40 to 50 minutes.
- 12When done, remove from pan, cool and slice to serve.
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Nutritional Facts for Herb Batter Bread
Serving Size: 1 (1214 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2661.0
- Calories from Fat 378
- Total Fat 42.0 g
- Saturated Fat 21.6 g
- Cholesterol 95.2 mg
- Sodium 21283.9 mg
- Total Carbohydrate 474.1 g
- Dietary Fiber 37.3 g
- Sugars 39.1 g
- Protein 103.3 g