Fresh Herb Batter Bread


  • 3 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 1/2 teaspoons dry yeast
  • 1 1/4 cups warm water
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons butter
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves
  • 1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
  • Butter, melted, if desired


  1. Grease bottom and sides of 8×4- or 9×5-inch loaf pan.
  2. In large bowl, mix 2 cups of flour, sugar, salt and yeast.  Add warm water, parsley, butter, rosemary and thyme.  Beat with electric mixer on low speed 1 minute, scraping bowl frequently.  Beat on medium speed 1 minute, scraping bowl frequently.  Stir in remaining 1 cup flour until smooth.
  3. Spread batter evenly in pan.  Round top of loaf by patting with floured hands.  Cover loosely with plastic wrap lightly sprayed with cooking spray; let rise in warm place about 40 minutes or until dough has doubled in size.
  4. Heat oven to 375 degrees.  Bake 40-45 minutes or until loaf sounds hollow when tapped.  Immediately remove from pan to cooling rack.  Brush top of loaf with melted butter; sprinkle with additional chopped fresh herbs if desired.  Cool.

Source:  Betty Crocker

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