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Garden Batter Bread

Enjoy fresh bread without the kneading or shaping!

Garden Batter Bread

Garden Batter Bread

difficulty

Easy

Yield

1 loaf

Prep Time

0:25

Bake Time

45 to 50 minutes

Rise Time

30 to 40 minutes

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  • difficulty

    Easy

  • Yield

    1 loaf

  • Prep Time

    0:25

  • Bake Time

    45 to 50 minutes

  • Rise Time

    30 to 40 minutes

Ingredients

  • 3 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1-1/4 cups water
  • 1/4 cup light molasses
  • 2 tablespoons butter OR margarine, cut-up
  • 1 egg
  • 1 cup wheat germ
  • 1 cup shredded carrots
  • 2 tablespoons parsley

Directions

  1. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Heat water, molasses and butter to very warm (120° to 130°F). Pour into flour mixture; add egg. Beat for 30 seconds with electric mixer to combine. Increase speed to medium-high and beat for 3 minutes.
  2. Stir in remaining 1 cup flour, wheat germ, carrots and parsley to make a stiff batter. Spoon into greased and floured 2-quart casserole. Cover and let rise in a warm draft free place 30 to 40 minutes or until doubled.
  3. Bake at 350°F for 45 to 50 minutes or until done. Remove from casserole and cool on wire rack.
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Garden Batter Bread

  • Difficulty: Easy
  • Yield: 1 loaf
  • Prep Time: 0:25
  • Bake Time: 45 to 50 minutes
  • Rise Time: 30 to 40 minutes

Ingredients

  • 3 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1-1/4 cups water
  • 1/4 cup light molasses
  • 2 tablespoons butter OR margarine cut-up
  • 1 egg
  • 1 cup wheat germ
  • 1 cup shredded carrots
  • 2 tablespoons parsley

Directions

  • Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Heat water, molasses and butter to very warm (120° to 130°F). Pour into flour mixture; add egg. Beat for 30 seconds with electric mixer to combine. Increase speed to medium-high and beat for 3 minutes.
  • Stir in remaining 1 cup flour, wheat germ, carrots and parsley to make a stiff batter. Spoon into greased and floured 2-quart casserole. Cover and let rise in a warm draft free place 30 to 40 minutes or until doubled.
  • Bake at 350°F for 45 to 50 minutes or until done. Remove from casserole and cool on wire rack.