This recipe came from a convection oven cookbook someone left in a Little Free Library, which already makes it special. It's always a good day when someone drops off a cookbook, and this one happened to be a slim GE paperback full of convection recipes. But don't worry, because you do not need a convection oven to make "Buttery Batter Bread". I tested it in a conventional oven and it baked up beautifully.
So What Is Buttery Batter Bread?
I just love the name, though it's pretty literal. There's a generous amount of butter in the dough, and because the dough is beaten rather than kneaded, the texture stays tight and even. It has more structure than brioche, less sweetness than pound cake and is tender and sliceable.
In a Class by Itself
The process for making this is a little more relaxing in some ways than making regular yeast bread, and it falls into a class by itself. It's mixed like a batter, poured into a fluted tube pan, and bakes up golden and tall. The texture is firm but tender. It is not chewy like sandwich bread, nor fluffy like dinner rolls. Also, it's not crumbly unless you toast it, at which point it's next level. I kind of want to open a diner now and become famous for this cinnamon toast.
Red Feather Canned Butter
It probably helped that I spread it with some new and interesting butter I found at Whole Foods -- Red Feather canned butter. Yes, butter in can. Its flavor reminds me a bit of ghee. But I'm going off topic here. Let's get back to the bread. But I will add that I did not use the Red Feather in the bread itself, only as a spread.
About the Pan (and the Sesame Seeds)
The original recipe was written for a 12-cup fluted tube pan, which gives it that sculpted, slightly dramatic shape. I sprinkled toasted sesame seeds in the buttered pan before adding the batter, and they baked into the crust, adding a flavor and a bit of crunch. GE did not use the sesame seeds, I just got a load of them for Christmas and thought they'd be good here.
Half Batch
Since there are only two of us here, I tested a half batch in a 6-cup silicone pan. The silicone gave the loaf a slightly shiny finish, which I actually liked, and the smaller size felt very manageable. If you're baking for a crowd, stick with the full 12-cup version. If not, halving works perfectly.
Convection Baking
This recipe is originally from a convection book, but I'm not sure I trust the times given in the book using convection. I tested using 350F conventional and baked for 45 minutes. The general rule is for convection, reduce heat by 25 degrees F. and watch timing closely. It sometimes cuts off a few minutes or the time stays the same. I'll update when I test this in a convection oven.
Recipe
Buttery Batter Bread
Ingredients
- 2 tablespoons salted butter, softened, for greasing the pan (28 grams)
- 1 cup milk (240 grams)
- ¾ cup melted butter (salted) (170 grams)
- 2 ¼ teaspoons active dry yeast
- 4 tablespoons sugar (50 grams)
- 1 ½ teaspoons salt (Morton kosher)
- 4 large eggs
- 4 cups all-purpose flour
- 2-3 tablespoons sesame seeds (optional)
Instructions
- Generously grease a 12-cup Bundt pan with salted butter. If using sesame seeds, sprinkle them into the pan and along the sides so they adhere to the butter.
- Put the warm milk in the bowl of a stand mixer. Add the yeast and let proof for 5 minutes.
- Add the melted butter, sugar, salt, eggs, and 2 cups of the flour. Beat with the paddle attachment for 2 minutes until smooth.
- Add the remaining 2 cups flour and beat for 1 minute more. Cover the bowl and let rise for 1 hour.
- Stir down the batter and pour into the prepared pan. Cover and let rise for another 45 minutes, or until nearly doubled and close to the top of the pan.
- Preheat oven to 350°F.
- Bake at 350°F for about 45 minutes, or until golden brown and the internal temperature is just over 200°F.
- Cool briefly in the pan, then invert onto a rack and let cool completely.
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