Recipe: Pepper and Fennel Batter Bread (yeast bread)

PEPPER AND FENNEL BATTER BREAD

"This batter bread needs only one rising time and saves on elbow grease because there's no kneading required. For maximum pepper flavor, use fresh ground peppercorns."

2 cups all purpose flour, divided use
1 package active dry yeast
1/2 cup cream-style cottage cheese
1/2 cup water
1 tablespoon sugar
1 1/4 to 1 1/2 teaspoons coarsely ground black pepper (to taste)
1 1/2 to 2 teaspoons fennel seed, crushed
1 tablespoon margarine or butter
1 teaspoon dried minced onion
1/2 teaspoon salt
1 egg
1/2 cup toasted wheat germ

Combine 1 cup of the flour and the yeast. Set aside.

Heat and stir cottage cheese, water, sugar, black pepper, fennel seed, margarine or butter, onion, and salt until warm (120-130 degrees F) and margarine almost melts.

Add cottage cheese mixture to flour mixture along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.

Using a wooden spoon, stir in wheat germ and remaining flour (batter will be stiff). Spoon batter into a well-greased 1-quart casserole or a 9x1 1/2-inch round baking pan. Cover and let rise in a warm place until nearly double (50 to 60 minutes).

Bake in a 375 degree F oven for 25 to 30 minutes or until bread sounds hollow when lightly tapped. (If necessary, cover with foil during the last 10 minutes of baking to prevent overbrowning.) Remove from casserole or pan. Cool on wire rack.

Makes 1 loaf (8 servings)
Source: Better Homes and Gardens Low-Fat and Luscious Italian