Batter Bread By James Beard, Chef & Cooking T

2 pk Yeast -- active dry

2 c Water -- warm (110-115 degs)

1/3 c Nonfat dry Milk

2 tb Sugar

2 tb Butter

2 ts Salt

2 ea Garlic cloves -- finely chop-

-ped... (optional) 3 tb Sesame seeds (or 4 tblspns)

4 c Flour -- All-purpose

-----EGG WASH----- 1 ea Egg white lightly beaten in:

-1 tbspn water

See recipe: Basic White Bread by James Beard, for instructions on kneading. That is a "real" load of bread! :-) * Instructions * Proof the yeast in the water in a large mixing bowl or the bowl of an electric mixer. Add the dry milk, sugar, butter, salt, optional garlic, and 2 cups flour. Beat the batter by hand or with an electric mixer at medium speed for 2 minutes. Stir in the remaining flour by hand and stir the mixture well to make a soft dough. Cover it with a damp towel and let it rise in a warm, draft-free place for about 40 minutes or until it is double in bulk. Preheat the oven to 375dF. Uncover the risen dough and stir it vigorously for 1 minute. Butter a 1-1/2 quart straight-sided casserole or souffle` dish and put in the batter. Brush the top with the egg wash and sprinkle with sesame seeds. Bake the bread in the center of the oven for about 1 hour, or until it is delicately browned and sounds hollow when rapped with the knuckles. Remove from the casserole dish and serve warm, cut into wedges.