Recipe: White Velvet Batter Bread

WHITE VELVET BATTER BREAD

1 tablespoon (1 package) active dry yeast
3 tablespoons firmly packed light brown sugar
1/4 teaspoon ground ginger
1/2 cup warm water (105 to 115 degrees F)
1 can (12 ounces) evaporated milk, regular, fat-free or goat's milk, undiluted, at room temperature
2 teaspoons salt
2 tablespoons walnut oil or unsalted butter, melted
4 1/4 cups (exact measure) unbleached all-purpose flour
Bakeware: two (4 1/2-inch-diameter) ovenproof glass baking canisters, a 9-by-5-inch loaf pan or a 9-inch springform pan or fluted tube pan

MIXING THE BATTER:
In a small bowl, sprinkle the yeast, a pinch of the brown sugar and the ginger over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes. Choose to mix by hand or by mixer.

TO MAKE BY HAND:
Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in a large bowl. Beat vigorously with a balloon or dough whisk, at least 40 strokes by hand, until thick and sticky. Add the yeast mixture and beat vigorously for 1 minute more. Continue to add the remaining flour gradually, 1/2 cup at a time, then beat vigorously another 100 strokes, about 2 minutes. The batter will stay sticky. Scrape down the sides of the bowl with a spatula.

TO MAKE BY MIXER:
Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in the bowl of a heavy-duty electric mixer fitted with the paddle attachment. Beat for 1 minute on medium speed, or until thick and sticky. Add the yeast mixture and beat for 1 minute more. Continue to add the remaining flour on low speed, 1/2 cup at a time, then beat vigorously about 2 minutes on medium speed. The batter will stay sticky. Scrape down the sides with a spatula.

PANNING AND RISING:
Generously grease the bottom and sides of the chosen bakeware. Divide the batter evenly between the molds, filling one-half to two-thirds full. Use a spatula to push the batter into the corners and smooth the top with flour-dusted fingers.

Cover loosely with plastic wrap lightly greased with vegetable oil cooking spray and let rise at room temperature until double in bulk, about 45 minutes to 1 hour; the batter should be even with the rim of the pan and slightly lift up the plastic wrap. Do not let the dough rise more than double (overrisen loaves collapse during baking). If the batter overrides, scrape it into a bowl, beat vigorously about 20 strokes, then return it to the pan and begin the rising again.

BAKING, COOLING AND STORAGE:
About 20 minutes before baking, place the oven rack in the lower part of the oven and preheat the oven to 350 degrees F (325 degrees if using glass molds).

Bake until the top is crusty and dark brown, the bread sounds hollow when tapped and a cake tester inserted into the center comes out clean, 40 to 45 minutes. An instant-read thermometer should read 200 degrees F. The crown will dome about 3 to 4 inches above the rim of the mold.

Cool in the molds for 5 minutes. Turn each mold on its side and slide the loaves out onto a rack to cool on their sides for at least 2 hours. Serve slightly warm, sliced into thick rounds or cut into long wedges, with lots of butter.

Store wrapped in a plastic food storage bag at room temperature for up to 3 days or in the freezer for up to 2 months.

VARIATION:
For an interesting variation of this basic, no-knead bread, mix 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/3 cup golden raisins, 1/3 cup dried cranberries and 3 tablespoons chopped walnuts into the batter during the mixing, after adding the sugar.

Makes 2 loaves
Adapted from source: Bread Made Easy: Master Recipes and Instructions for Beginning Bakers by Beth Hensperger