Quick Batter Bread

Erma, just a quick e-mail to let you know that I finally bought that new mixer that I have been wanting for so long. Remember when we had to make do with those little, under powered hand held things that would bog down on a box cake mix? Well, now I have the queen of the kitchen mixers, a KitchenAid Artisan 5-Qt. Stand Mixer that does just about everything except scrub the floors. I got mine in Cobalt Blue to match the curtains and trim in the kitchen, but you ought to check out the pink one. It is you!

To test drive this baby, I made up Quick Batter Bread. This was one of the first breads I ever attempted, and even I had good luck the first time I made it so it must be foolproof. It’s good hot right out of the can, but it also makes a wonderful toast.

Quick Batter Bread:

1 package dry yeast
½ cup warm water
Pinch of ground ginger
4 tablespoons sugar
1 teaspoon salt
2 tablespoons oil
4 to 4 ½ cups flour
1 can evaporated milk (13 oz.)

Place the yeast, ginger and 1 tablespoon sugar, and the warm water in the large mixing bowl and let stand 10 to 15 minutes until the mixture bubbles. Add the remaining sugar, salt, oil, and milk. Slowly beat in one cup of flour at a time, and beat well after each cup. With my old mixer I had to beat in the last cup or so of the flour by hand, but not with the KitchenAid Artisan 5-Qt. Stand Mixer. The dough will be heavy and too sticky to knead–but then you don’t have to knead it!!

Grease well two one-pound coffee cans, or one two-pound coffee can. Put the dough inside and replace the well greased plastic lid. Let rise for about an hour for the small cans, or about an hour and a half for the large can. You’ll know it has raised enough when the plastic lid pops off.

Bake in a 350 degree oven for 45 minutes for the one-pound cans, or 60 minutes for the two-pound can. Rub the dark brown top crust with a little butter. After it cools for about 15 minutes, slide the bread out of the can. Usually it come right out, but sometimes you have to help it by loosening the edge with a sharp knife. Stand upright and cool completely before trying to slice. This makes a nice peasant style bread that is wonderful toasted.