Looks Aren't Everything {Recipe: No-Knead Yeast Batter Bread}

This is not the prettiest loaf of bread, but it's quick and the perfect accompaniment to soup on a cold winter's day. 

No-Knead Yeast Batter Bread

1-1/4 warm water (105-115ºF)

1 tablespoon yeast

1/4 cup butter, melted and cooled, plus 1 tablespoon melted butter for top of baked loaf

2 tablespoons honey or sugar

2 teaspoons kosher salt

2-1/2 cups flour

In a stand mixer bowl, dissolve yeast in warm water. Add butter, honey or sugar, salt, and 2 cups of flour and mix (I used a dough hook, but beaters or paddle should work as well) on low for 1/2 minute, scraping the sides constantly. Increase speed to medium and mix for 2 more minutes, scraping down bowl occasionally. If you don't have a mixer and want a good arm workout, you can mix by hand by beating with 300 vigorous strokes. Stir in remaining 1/2 cup flour by hand until smooth. The mixture will be sticky. Scrap all the sides down, cover and let rise in a warm place* until double in bulk, about 30 minutes.

After dough has risen, stir down dough with 25 good strokes. Turn dough into a greased 9x5" bread pan, cover and let rise until double in bulk, about 40 minutes. About 1/2 way through 2nd rising, preheat oven to 375ºF. Once dough has risen, bake for 30-45 minutes, or until sounds hollow when tapped. Remove from oven and brush top of loaf with melted butter. Turn loaf out from pan and let cool on a cooling rack. 

Makes one loaf

*Note: I use the oven with the light on. The light provides enough warmth for proofing dough. 

Enjoy!