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 tsp active dry yeast
- 1-1/4 cups warm water
- 3 tbsp sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 apple - peeled, cored, and chopped into small bits
- 2 tbsp vegetable oil
- 1 tsp salt
- 2-2/3 cups all-purpose flour
- 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.
Bread Baking Tips:
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.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||2 g|