June 16, 2011 - 9:31am
Parmesan Batter Bread - so easy, so quick
Recipe is from KAF(http://www.kingarthurflour.com/recipes/parmesan-batter-bread-recipe), I used instant yeast rather than active dry, which means I could skip the "warm milk to proof" bit, and make the whole thing even easier. Also skipped the cream cheese on surface, since I didn't have any. Very delicious though, a good base for all kinds of add-ins, next time I will try green onion and bacon.
I highly recommend using a cast iron pan to make this, the crust is perfection
And a fluffy soft delicious crumb
Sending this to Yeastspotting.
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txfarmer, that surely looks good to a hungry man... I am off to see what KAF says..
Thank you for another one for the list ;-)
Ron
txfarmer,
You must be on vacation! A new loaf a day...my 'to bake list' just keeps expanding and expanding :-)
This looks like a great quick loaf that, like you stated, can go with a number of different add-ins for a quick and hearty meal. No 2 days prep time needed here!
Take Care,
Janet
When I saw this recipe this morning, I was immediately attracted by the butter and cheese. Itt did not hurt things a bit that it was to be made in an iron skillet. I mixed it up and was a little thrown by the directions to "pour" the batter into the skillet, since I had a dough, not a pourable batter (as in pancakes). I added 1 Tbs. of water and stirred some more, then decided "when all else fails, follow the directions" and scraped it into the skillet, then smoothed it with a nylon scraper. One hour later it was at 190F, as per recipe, so out, slice and eat! Delicious. I did not use the cream cheese because I didn't have any and I wanted to taste the base bread so I could plan future variations. This is as easy as corn bread and tastes great! Thank you so much for an addition to my repertoire.
I use Fleischman's Bread Machine Yeast, in a brown bottle about 3 inches tall. It specifies 2 and 1/4 teaspoons as the equivalent of 1 packet of yeast. I used just that, not the "scant tablespoon" the recipe mentions. I mention this because there are so many yeast formats. I think that for my brand of yeast, a whole tablespoon would have been excessive.
For what it is worth, this bottle of yeast is what I got after using up half a dozen of the small packets when I first started baking a little, using Bittman/Lahey no-knead as a starting point. I'm amazed how long it has lasted in the fridge.