Here is the bread recipe mentioned as being pretty easy, FH. I found it in the "PARTYLINE COOK BOOK' I bought at a silent auction at an NCBA convention in Charlotte, NC in 1999. Wish I had made such notations in all the cookbooks I have! This one is interesting because many of the contributors are of Basque descent. They sure are good cooks, judging by their recipes!
Batter Bread: Soften 1 pkg. dry yeast in 1/4 c. warm water and set aside. In a large bowl, mix 1 c. warm milk, 1 t. salt, 1/4 c. sugar, 1/4 c. oil or soft butter, and 2 c. all- purpose flour and beat till smooth either with a mixer or by hand (works fine for me). Add yeast, 1 egg and beat again till well mixed. Stir in 1 and 1/4 c. more flour by hand or with bread hook. to make a thick batter. Cover and let rise to doubled which takes about 50 minutes. Stir down and pour into a greased 4"x8" pan, cover with waxed paper and let rise to almost doubled, about 30 minutes. Bake at 375% for about 25 to 39 minutes or to lightly browned. Turn it out onto a rack to cool.
I usually double it or even go 4 x, as I have four loaf pans and have found it freezes well. Some days I like to knead bread, and others, this recipe wins out because that isn't needed for this one. Makes good toast, too, but will print the one for English Muffin Bread, which is best toasted.
I used to need 'quick and easy' recipes because there was just too much to do....these days it is because I'm not getting any younger and have all these things I still want to do in my lifetime! Reason enough, imo.
mrj
Batter Bread: Soften 1 pkg. dry yeast in 1/4 c. warm water and set aside. In a large bowl, mix 1 c. warm milk, 1 t. salt, 1/4 c. sugar, 1/4 c. oil or soft butter, and 2 c. all- purpose flour and beat till smooth either with a mixer or by hand (works fine for me). Add yeast, 1 egg and beat again till well mixed. Stir in 1 and 1/4 c. more flour by hand or with bread hook. to make a thick batter. Cover and let rise to doubled which takes about 50 minutes. Stir down and pour into a greased 4"x8" pan, cover with waxed paper and let rise to almost doubled, about 30 minutes. Bake at 375% for about 25 to 39 minutes or to lightly browned. Turn it out onto a rack to cool.
I usually double it or even go 4 x, as I have four loaf pans and have found it freezes well. Some days I like to knead bread, and others, this recipe wins out because that isn't needed for this one. Makes good toast, too, but will print the one for English Muffin Bread, which is best toasted.
I used to need 'quick and easy' recipes because there was just too much to do....these days it is because I'm not getting any younger and have all these things I still want to do in my lifetime! Reason enough, imo.
mrj
