America's Favorite Batter Bread
Make this quick and easy white bread with no kneading! Expect a more open texture and a top crust that has a rougher appearance than kneaded breads. As with all batter breads, it is best when fresh-baked.


This recipe is featured at My Kitchen Addiction.
This recipe makes 2 loaves
Ingredients





Water (120°-130°F)	3 cups
Vegetable oil or Shortening	2 TBSP
Bread Flour	6+1/2 cups
Salt	1 TBSP
Sugar	3 TBSP
Active Dry Yeast	4+1/2 tsp
Butter	as desired

Directions
*Baker’s Note: Cake pans, casserole dishes, pie plates, coffee cans, muffin tins, or other oven-proof dishes may be used. Fill containers half full to allow space for rising.


Traditional Baking Method
In large mixer bowl, combine 3+1/2 cups flour, yeast, sugar and salt; mix well. Add water and shortening or oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Cover; let rise in warm place until double, about 30 minutes.


Stir down batter with a spoon. Divide dough evenly between 2 greased bread pans, 8 x 5-inch. (See Baker's note for other pan options.) Cover; let rise in warm place until batter reaches tops of pans, 20 to 30 minutes. Bake in a preheated 375°F oven for 35 to 40 minutes until golden brown. Remove from pans immediately; place on rack.  Brush with butter; cool before cutting.




You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.



Pasted from <http://www.redstaryeast.com/print/our-best-recipes/breads-rolls-and-more/americas-favorite-batter-bread>

Chewy cooked wheat berries, more than baking breads

I was lucky enough to come across 150 lbs of these wheat berries through a trade.  I thought now what can I do with these things??  Can I feed this staple to my ducks, geese, chickens, goats, and/or dogs?  Can I eat this?  Well, with these questions in mind; I hit the web.  I looked up lots of different ways to cook these.  Out of all the ways I found to cook them I decided to just go with my gut.  I used 1 cup of wheat berries to 2 cups of water.  I started cooking em' just like you do grits.  I put them on the stove to cook, brought them to a boil and then brought it down to a slow boil (adding water when needed).  I cooked them for 90 minutes. 


At this point, I had no idea what to expect.  Would they be mushy, crunchy, turn out like cream of wheat, or what.  After 90 minutes I tasted them, and I thought they were a little bland--yet chewy.  The kids said they tasted like fresh raw, chewy corn. 





These berries can also be thrown on top of a wetted down  cardboard box and newspapers and you will get green grass blades in a day or so.  Fresh greens to eat!!  The box and paper don't sound so tasty, but in hard times this is the least of my worries.  Like water bottles with BPA --who cares.  Thank God I have a container to put water in. 


What I am trying to stress is I got this wheat for the yard animals and then I decided to find out what else I can do with it.  So, I experimented.  I liked the end results, and I learned you can use them almost anywhere in the kitchen and yard.  Not to mention, a person can grind them up and make bread. 


Hunger makes good gravy, and gravy with wheat berries fills a tummy more full.  If you have any ideas or recipes please share.   I would like to share this one website that has very valuable information about these wheat berries:  Cooking Lessons From the Kitchen  I hope you enjoy!!