|Nutritional Guidelines (per serving)|
|Servings: 1 loaf (serves up to 8)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Batter breads were very popular breads to make back in the 1970s because the breads required no kneading. You simply make a wet dough, let it rise, and stir it back down. The second rise is done in a loaf pan so you don’t need to form the wet dough into a traditional loaf. This recipe for apple cinnamon batter bread makes one delicious loaf that can be served for breakfast, eaten as a snack, or served with dinner.
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 apple - peeled, cored, and chopped into small bits
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 2 2/3 cups all-purpose flour
Gather the ingredients.
In a medium bowl, add the yeast and water. Stir mixture until the yeast is dissolved.
Add sugar, cinnamon, nutmeg, apple, oil, salt, and 2 cups of flour. Mix well.
Mix in the remaining 2/3 cup of flour.
Cover bowl with clean kitchen towel or with plastic wrap. Let the batter rise in a warm, draft free place for 30 minutes.
Stir down the batter.
Scrape batter into a greased bread pan, 9x5x3 inches. Cover the bread pan and let the batter rise in a warm, draft free place for another 30 minutes or until doubled in size.
Bake the loaf at 375 degrees F for 45 minutes or until the bread sounds hollow when tapped on.
Remove the loaf from pan and let cool on a bread rack.
- Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
- To keep the bread soft, store it in a plastic bag after the bread has completely cooled.
- Store flour properly to keep it from spoiling or getting bugs.
- The warm water in this recipe can be replaced with apple juice at room temperature to give the bread a stronger apple flavor.
- The granulate sugar in this recipe can be replaced with an equal amount of brown sugar, if desired.
- You can add 1/2 cup of raisins to this bread recipe for extra sweetness and flavoring.
- Spraying loaves with water while they bake will produce a crispy crust.
- Brush loaves with egg white before baking to produce a shiny crust.
- Brush loaves with milk before baking to produce a dark, shiny crust.
- Brush loaves with butter immediately after baking to produce a soft crust.
- Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.