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Rosemary Batter Bread

Submitted by: dee58m on February 17, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Rosemary Batter Bread

No fuss, no knead bread. Very flavorful. Nice texture. Great with meals and for sandwiches.

Difficulty: Easy

Servings: about 16 slices

Prep Time: about 15 minutes   Cook Time: about 40 to 45 minutes  


3 cups all purpose flour
1 Tbsp. sugar
1 tsp. salt
1 package regular or quick active dry yeast
or 2 1/2 tsp. bulk yeast
1 1/4 cups very warm water (120 to 130 degrees)
2 Tbsp. chopped fresh parsley
2 Tbsp. shortening
1 1/2 tsp. chopped fresh or 1/2 tsp. dried rosemary leaves, crumbled
1/2 tsp. chopped fresh or 1/4 tsp. dried thyme leaves
butter, softened


Grease a 9 x 5 x 3 inch loaf pan. Mix 2 cups of the flour, sugar, salt, and yeast in a large bowl. Add water, parsley, shortening, rosemary, and thyme. Beat with an electric mixer on low speed one minute, scraping bowl frequently. Beat on medium speed one minute, scraping bowl frequently. Stir in remaining flour until completely mixed. Smooth and pat batter into pan with lightly floured hands.

Cover and let rise in a warm place about 40 minutes or until double.

Heat oven to 350. Bake 40 to 45 minutes or until the loaf sounds hollow when tapped. Remove from pan. Brush with butter. Cool completely.

Categories: Breads, Entertaining, Grill-Outdoor Cooking, Other Breads, Special Diets, Special Occasions, Vegetarian

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