No Knead: Streamline Batter Bread

This is a bread recipe that I grew up with, and I have no idea where my mother got it from.  Over time, I have played with the ingredients (reduced sugar, changed shortening to oil, added whole wheat flour), so that you have the standard recipe listed below.  It is a very easy recipe for a bread making novice; vegan to boot.  There is no kneading involved, because you make it with a mixer, handheld or stand, whichever you prefer.  It is also hugely forgiving and can be made into many different variations.  Below, I give you both the original recipe and the variation I made this week.

Streamline Batter Bread

Ingredients

1 package (2 1/4 teaspoons) active dry yeast

1 1/2 cups warm water

1 tablespoon sugar

2 tablespoons oil (olive, canola, grape seed, etc.)

2 2/3 cups flour (mix all purpose and whole wheat is best)

1 teaspoon salt

Dissolve the yeast and sugar in the water in bowl of stand mixer or medium sized mixing bowl; let stand for five minutes to allow yeast to proof.  Add flour and mix for 30 seconds to get all the flour wet.  Then add oil and mix for 1 minute more.  Scrape down the bowl, add the salt, and mix for 3 more minutes. 

 If you are making a standard recipe, skip optional steps and go to rising directions.  If you are making a variation other than herbing, go to the notes at the bottom for more information.

Optional: Nutty Herbed Bread

Ingredients

3 tablespoons ground flax seeds

3 tablespoons millet flour (or other ground nuts or seeds)

1 to 2 tablespoons herb mixture (herbs de provence, salt free table mix, adobo seasoning, etc.)

After mixing for 3 minutes, add optional ingredients.  Mix for 30 seconds, scrape down the sides of the bowl, and mix for 30 seconds more.

Rising directions: scrape batter down in bowl, cover with towel, and allow to rise until doubled (about 50 minutes).  Scrape batter into greased loaf pan.  As batter is very sticky, oil a rubber scraper or spatula and use side to even out the top of the batter.  

Allow to rise for until double (about 35 minutes).

Preheat oven to 375 degrees and bake for 40 to 45 minutes.  As with standard breads, the loaf will sound hollow when you tap on the top.  Remove from the pan and allow the loaf to cool for at least 30 minutes before slicing.  And that's it.

The all purpose and whole wheat flour mixture can be of your choosing, but it rises best if you keep at least 1/2 of it all purpose.  This loaf is 2/3 cup whole wheat and 2 cups all purpose, and the rises were very quick.  As with all of my baking, I used unbleached all purpose flour and whole wheat flour that has taken a ride in the food processor.

Additional Variation Information

This bread is very forgiving, so if you want to make bread with cheese or sauteed onions inside of it, this is a great option.  If you are going to put a wet ingredient like that into it, add 2 to 3 tablespoons of flour to offset the moisture of the addition.  Also, with the wetter additions, you can add them prior to any rises, but they can slow gluten and yeast development.  I have had the best results with mixing them in after the first rise and allowing a longer second rise.  Be sure to have anything that you are adding at room temperature to keep from killing the yeast.  If you have any questions, comments, or notes on this recipe, please feel free to use the comment section below.