Today I'm posting another recipe from my favorite type of swap - the Secret Recipe Style Swap. If you remember, we are assigned a blog and given free reign to choose any recipe from that blog. Be sure to visit Sarah's blog to see the roundup! I found several recipes on HezziD's blog that I wanted to try, but I settled on this one because I had everything at home ready to go.
This was different than any bread recipe I have made in the past. No kneading required! No messy counter! You just mix everything together and let it rise. The dough is very wet and sticky - so much that you can practically just pour it like a thick batter into your bread pan. I have to say this bread is a bit addicting! I made a quick strawberry butter to spread on top after toasting (recipe at bottom). The outside of the bread has a little bit of crunch, but the inside is left soft and chewy. Topped with the fresh strawberry butter, this is a perfect quick breakfast.
Source: Hezzi-D's Books and Cooks
- 1 1/2 c. warm water
- 1 package yeast
- 1 t. salt
- 1 t. sugar
- 2 3/4 c. flour
- 2 T. melted butter, divided
1. In a large bowl mix the water, yeast, salt, sugar, flour, and one tablespoons of butter. Mix until just combined. Cover with a towel and allow to rise for 1 1/2 hours.
2. Spray a loaf pan with cooking spray. Using a spoon transfer the risen dough to the loaf pan. Cover with a towel and allow to rise for an additional hour.
3. Preheat the oven to 350 degrees. Put the bread in the oven and bake for 40 minutes.
4. Remove the bread from the oven and brush with the remaining tablespoon of butter. Return to the oven and cook for an additional 10 minutes.
5. Remove from oven and transfer to a wire rack. Let cook completely before cutting.
3-4 strawberries, washed and quartered
1 stick softened butter
1/4 c. powdered sugar
Beat all ingredients together with a hand mixer until combined. Butter will stay fresh for up to 1 week in refrigerator.