Tuesday, October 16, 2018

Batter Bread for World Bread Day

Busy times!  I really hope this is not my new normal.  

On Sunday, I made plans to focus on baking two different breads, one for World Bread Day, and the other for the Bread Baking Babes.  Both posts appear today.  The saving grace was that the second bread was steamed, rather than baked, freeing up the oven for the first bread.

When time is at a premium, you want a bread that is quick to make but still delicious.  Enter a batter bread.  All the ingredients are mixed together, left to proof, then poured into a prepared pan and baked.  It is that simple.  I have made batter buns before, many times, but this is the first time I tried a full loaf. The resulting bread is just perfect for an everyday bread – delicious toasted, made into sandwiches, or for snacking.

This is my entry for World Bread Day 2018.  Hope you have a chance to make it and enjoy it!

Head over to Zorra’s blog to drool over all the wonderful bread entries.

America's Favorite Batter Bread

Yield: 2 loaves


  • 3 cups water (120-130°F)
  • 2 Tbsp vegetable oil or shortening
  • 6½ cups bread flour
  • 1 Tbsp salt
  • 3 Tbsp sugar
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
  • Butter as desired


  1. In large mixer bowl, combine 3½ cups flour, yeast, sugar and salt; mix well. Add water and shortening or oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Cover; let rise in warm place until double, about 30 minutes.
  2. Stir down batter with a spoon. Divide dough evenly between 2 greased bread pans, 8 x 5-inch. (See Notes for other pan options.) Cover; let rise in warm place until batter reaches tops of pans, 20 to 30 minutes. Bake in a preheated 375°F oven for 35 to 40 minutes until golden brown. Remove from pans immediately; place on rack. Brush with butter; cool before cutting.

(courtesy of Red Star Yeast and My Kitchen Addiction)

Babes Bake Bao Buns

(Actually, Babes steam Bao Buns, but it’s not nearly as poetic.)

Karen of Karen’s Kitchen Stories is the hostess this month.  To celebrate both the Bread Baking Babes and World Bread Day, Karen chose steamed Bao Buns for our challenge.  The good thing about steaming is that I can also bake a different kind of bread at the same time – two for the time of one, so to speak.

For me, the recipe made nine buns and I had to steam them in batches.  While each bun rested on a small piece of parchment paper, I also inserted a piece of paper in between the two layers.  This kept the two halves from sticking together, making them easier to separate and fill.

My filling was a mixture of minced, cooked pork, shredded carrots, and mashed avocado.  It made a delicious and satisfying lunch.  Any leftover buns can be wrapped and frozen for a future meal.

It’s always fun to try a new technique for making bread.  I would highly recommend this recipe – easy and satisfying to make, and delicious as well!

Visit the other Babes to see what they did this month.


Bao Buns


  • 2 cups (250 grams) all purpose flour, plus more for rolling out the dough
  • 1/2 teaspoon baking powder
  • 1/3 cup (70 grams)  sugar
  • 4 grams instant or active dry yeast
  • 1/2 cup (120 grams) water, about 100 degrees
  • 1 teaspoon neutral oil


  1. Whisk together the flour, baking powder, sugar, and yeast in the bowl of a stand mixer. Add the water, and mix with the dough hook on medium for about 30 seconds. Add the oil, and knead on low for 5 to 7 minutes, until smooth. The dough should not stick to the sides of the bowl. This dough can also be kneaded by hand. 
  2. Cover with a damp towel or plastic wrap, and let rise until doubled (30 minutes to 2 hours). 
  3. Cut parchment paper into 10 four inch squares. You could also use lettuce leaves. (the purpose is to keep the buns from sticking to the steamer). 
  4. Deflate the dough and divide it into 10 equal pieces (about 50 grams each). Give each piece a quick knead. 
  5. On a floured surface roll the dough out into a 3 inch by 6 inch rectangle with rounded edges. Fold the dough in half lengthwise, and place on a parchment square. Cover lightly with oiled plastic wrap or a damp towel, and repeat with the rest of the dough pieces. Let proof for 30 to 45 minutes, until slightly puffy. 
  6. Bring a pot or wok of water to a steady boil (just slightly more than simmering) and fit your pan or wok with a steamer, bamboo basket, or steaming rack just above the water. Place the baos in the steamer, cover, and steam for 12 minutes. Cool slightly, fill with a filling of your choice, and eat. 
  7. You can refrigerate or freeze (I prefer freezing) leftovers. You can either thaw and re steam for 3 minutes, or wrap one in a damp paper towel and microwave for 20 to 30 seconds. 

Hope you decide to bake along with us this month.  If you do, send your link to Karen by October 29 to be included in the roundup.