Beaten Yeast Bread Recipe

From Dorothy McNett's Recipe Book.

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Beaten Yeast Bread

From Dorothy McNett's Recipe Book at A yeast bread that you do not knead, just beat it a little. It is a cheese bread, great with soup. Add some flax or hemp seeds or other grains for a more nutlike texture.

3/4 cup warm water (no warmer than 115 degrees)
1 1/2 teaspoons fine sea salt
1/4 cup sugar
3 tablespoons butter, at room temperature
1/2 cup warm milk (no warmer than 115 degrees)
2 1/2 teaspoons active dry yeast
2 eggs, beaten
3 1/2 cups unbleached all purpose flour (or half whole wheat and half white)
1 cup shredded sharp Cheddar or other good quality cheese

Combine warm water, salt, sugar, and butter in a medium mixing bowl. Stir until butter is melted. Add milk, yeast, and eggs and beat well. Add 2 cups of the flour and beat until smooth. Add remaining flour and beat well. Let dough rise about 1 1/2 hours until doubled in bulk. Grease two small loaf pans. Add cheese to dough and mix well. Divide dough in half and spread into pans. Let rise another 1 hour or so, and bake at 400 degrees for 20-25 minutes, or until bread is golden brown.

Recipe created 1996-10-29.

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