There wasn’t enough flour in this bread. It was so sticky!
The bread does rise beautifully. The second rise it was trying to overflow the pan.
But the batter was so sticky. I mean, really sticky.
I did end up adding more flour. About 3/4 to 1 cup extra. And I did this just to be able to handle the dough.
The bread was still very moist and soft - even with the extra flour.
The flavor was almost like a wheat bread, even without the wheat flour. This has to be due to the herbs.
The nutmeg gave the bread a little color. The poultry seasoning gave the bread a lovely savory flavor.
The caraway seeds were an interesting addition. You really only get the flavor from them when you bite into one.
Overall the bread was nice. It was a little difficult to cut, but it was great with a little butter.
HERBED BATTER BREAD
1 1/4 Cups Warm Water
1 Package Active Dry Yeast
2 Tablespoons Softened Shortening
2 Teaspoons Salt
2 Tablespoons Sugar
3 Cups Sifted Flour
1/2 Teaspoon Nutmeg
1 Teaspoon Poultry Seasoning
2 Teaspoons Caraway Seed
Measure the water into a mixer bowl. Add the yeast and let stand to dissolve. Add the shortening, salt, sugar, and half the flour. Beat with electric set at medium speed. Add remaining flour, nutmeg, poultry seasoning and caraway seed. Blend until smooth. Cover with a clean cloth and place in a warm spot. Allow to rise until doubled in bulk, about 1 hour. Punch down. Place in a greased bread pan. Cover and let rise until the batter reaches the top of the pan. Bake in a 400 degree oven for 35 minutes. Turn out on a wire rack to cool.
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