Casserole Herb Batter Bread
Quick herby yeast bread to serve with pasta or soup. From Carole Bartholomew – Colorado Springs – 1995
Ingredients
- 2 ¼ teaspoons Active Dry Yeast
- 1 ¾ cups All-Purpose Flour
- 2 Tablespoons Sugar
- 2 Tablespoons Butter
- 1 teaspoon Salt
- 1 teaspoon Parsley Flakes
- ½ teaspoon Marjoram
- ½ teaspoon Oregano
- ¼ teaspoon Garlic Powder
- 2 Eggs
- ¾ cup Milk, heated to 120° F
Instructions
- Place ingredients into small mixing bowl in the order listed.
- Beat at medium-low speed for 3 minutes. (If batter climbs up the beaters, just push back down.)
- Turn batter into a well-greased 1 ½ quart casserole dish or bread pan.
- Cover with a towel. Let dough rise in a warm place for 30 minutes or until dough is light.
- Bake in preheated oven at 350ºF for 25-30 minutes, until the top is golden brown.
- Remove bread from pan immediately. (Using a table knife, gently release bread on all sides. Cover pan with a plate and remove bread by inverting pan over plate.)
Notes
Quick flavorful yeast bread – Serve warm with lasagna, pasta, soups, or stew.
Yield: 1 Loaf — Servings: 10