Batter breads were very popular in the 1970s because the breads required no kneading. You simply make a wet dough, let it rise, and stir it back down. The second rise is done in a loaf pan so you don’t knead to form the wet dough into a traditional loaf. This recipe for apple cinnamon batter bread makes one delicious loaf that can be served for breakfast or with dinner.
Prep Time: 1 hour, 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours, 15 minutes
- 2 tsp active dry yeast
- 1-1/4 cups warm water
- 3 tbsp sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 apple - peeled, cored, and chopped into small bits
- 2 tbsp vegetable oil
- 1 tsp salt
- 2-2/3 cups all-purpose flour
- In medium bowl, add yeast and water. Stir until yeast is dissolved.
- Add sugar, cinnamon, nutmeg, apple, oil, salt, and 2 cups of flour. Mix well.
- Mix in remaining flour.
- Cover bowl with clean kitchen towel or plastic wrap and let rise in warm place for 30 minutes.
- Stir down batter.
- Scrape batter into a greased bread pan, 9x5x3 inches. Cover and let rise in warm place for another 30 minutes or until double in size.
- Bake at 375 degrees F for 45 minutes or until bread sounds hollow when tapped on.
- Remove loaf from pan and let cool.