Guest guest Posted December 11, 2003 Report Share Posted December 11, 2003 Opps sorry... here it is..I pullled it off my computer..... Stored-Heat Batter Bread'The quickest and easiest yeast bread EVER' In 1 1/3 c. warm water (110 degrees) mix: 1/3 c. malt syrup 1 Tbsp. baking yeast 2 tsp. grapeseed oil Let stand for 10 minutes. Whisking in 1 cup at a time, add 2 1/2 c. Essential Eating Sprouted Spelt Flour Beat with a whip or whisk for at least 2 minutes. Mix in another 1/2 c. flour and mix until just smooth. Turn oven on to lowest setting (150-170 degrees) for 1 1/2 minutes only. Turn oven off and place damp-cloth-covered bowl with bread mix in the oven for 15 minutes. Beat down and knead for a minute or two, working in another 1 c. of flour. Shape the very soft dough into a loaf shape and place it in an oi Repeat the oven on, off routine above and place loaf pan, uncovered, in the oven for 10-15 minutes. Watch closely after 10 minutes Just as the dough rises to the edge of the pan (and before it can ooze over the lip) Immediately turn the oven up to 375 with the bread still in it and bake for 25 minutes. Bread can be removed or left in oven for up to 30 minutes with the oven off and the door propped open.l and flour-dusted loaf pan. For a crisp crust, rub top with oilsupervixen08 <supervixen08 wrote: > > Follow the Stored-Heat Batter Bread Recipe. New Photos - easier uploading and sharing Quote Link to comment Share on other sites More sharing options...
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