Soft No-Knead Batter Bread: A Golden Homemade Sandwich Loaf for Busy Mornings

How to Make Soft No-Knead Batter Bread

1. Activate the yeast. In a large bowl, whisk the warm milk, sugar and yeast. Let stand for 5 to 10 minutes, until foamy on top.
2. Add the eggs and oil. Whisk in the eggs and oil until smooth and well blended. You can also do this in a blender for a few seconds.
3. Add the salt and first cup of flour. Whisk in the salt and 1 cup of flour until smooth.
4. Stir in the remaining flour. Add the rest of the flour about ½ cup at a time, stirring hard with a sturdy wooden spoon or spatula. The batter will be very thick, sticky and stretchy, too soft to knead. Beat it vigorously for 1 to 2 minutes more.
5. Fill the pan. Grease and flour a 9 x 5-inch loaf pan. Scrape the batter into the pan and smooth the top with a wet spatula.
6. Let it rise. Cover the pan loosely with greased plastic wrap or a clean towel. Set it in a warm, draft-free spot for 45 minutes to 1 hour, until the batter rises about ½ inch above the rim of the pan.
7. Heat the oven. About 15 minutes before the rise is done, preheat the oven to 350°F.
8. Glaze. Gently brush the top with the egg yolk mixed with cold milk. Be careful not to deflate the loaf.
9. Bake. Bake for 35 to 40 minutes, until the top is deep golden and the loaf sounds hollow when tapped. An instant-read thermometer inserted in the center should read 190°F.
10. Cool. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack and cool for at least 30 minutes before slicing.

Tips for a Perfect Loaf

• Find a warm spot. An oven with only the light turned on is a cozy place for rising.
• Do not over-rise. If the batter rises far above the pan, it may collapse in the oven.
• Tent with foil if the top browns too quickly during the last 10 minutes.
• Let it cool before slicing. Cutting too soon makes the crumb gummy.

Variations

For a cinnamon swirl loaf, spread half the batter in the pan, sprinkle with ¼ cup cinnamon sugar, then add the rest of the batter.

For a cheese and herb bread, stir 1 cup shredded cheddar and 1 tablespoon chopped chives into the batter.

For dinner rolls, divide the batter among 12 greased muffin cups, let rise for 30 minutes and bake for 15 to 18 minutes.

How to Store Batter Bread

Keep the cooled loaf wrapped in plastic or in a bread box at room temperature for up to 3 days. To freeze, slice it first, wrap tightly and store in a freezer bag for up to 3 months. Take out only the slices you need and pop them straight into the toaster.

Nutrition Information

One slice, based on 14 slices, provides an estimated 150 to 170 calories, before butter and jam.

Final Thoughts

Homemade bread does not need to be hard work. This easy batter loaf fills the kitchen with the warm, welcoming scent of baking with very little effort, and it tastes like something made with care. Bake it once, and I suspect store-bought bread will start to feel like a disappointment.

With love, from Grandma's kitchen ❤️