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Buttery Batter Bread baked in a silicone fluted pan coated with sesame seeds.
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Buttery Batter Bread

Kind of a cross between brioche, a muffin and pound cake. This bread makes great toast.
Course Appetizer, Bread
Cuisine American
Keyword Batter Bread
Prep Time 15 minutes
Cook Time 45 minutes
Rising Time 1 hour 45 minutes
Servings 12 people
Author Anna
Cost 5

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.