Chive Batter Bread

No kneading involved, this bread recipe is a fast and easy way to achieve the rich taste of home-baked yeast bread.

Chive Batter Bread + enlarge image
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Makes:
12 servings
Yields:
12 rolls
Prep:
30 mins
Rise:
20 mins
Bake:
18 mins 350°F
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Chive Batter Bread

Ingredients
1
tablespoon yellow cornmeal
1
package fast-rising active dry yeast
1/4
teaspoon ground black pepper
1
cup milk
2
tablespoons sugar
3
tablespoons butter
1/2
teaspoon salt
1
egg
1/2
cup snipped fresh chives or 1/4 cup finely chopped green onion (green tops only)
1/3
cup yellow cornmeal

Directions

  1. Grease the bottom and sides of twelve 2-1/2-inch muffin cups. Sprinkle bottoms with the 1 tablespoon cornmeal; set aside. In a large mixing bowl stir together 1-1/4 cups of the flour, the yeast, and the pepper; set aside.
  2. In a small saucepan combine milk, sugar, butter, and salt; heat and stir over medium heat just until mixture is warm (120 degree F to 130 degrees degree F) and butter almost melts. Add milk mixture and egg to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Stir in the chives and the 1/3 cup cornmeal. Stir in remaining flour. (The batter will be soft and sticky.) Cover and let rest in a warm place for 10 minutes.
  3. Preheat oven to 350 degree F. Spoon batter into prepared muffin cups. Cover loosely. Let rise in a warm place for 20 minutes.
  4. Bake, uncovered, about 18 minutes or until rolls sound hollow when tapped. Cool in muffin cups 5 minutes; loosen edges and remove from muffin cups. Serve warm. Makes 12 rolls.

Nutrition Facts

(Chive Batter Bread)
    Per serving:
  • 140 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 28 mg chol.,
  • 144 mg sodium,
  • 21 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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