Batter Bread

Batter breads are the easygoing cousins of traditional loaves, made from a wetter, egg-enriched dough that needs no real kneading, which makes them a natural fit for the bread machine. Add everything, press start, and you get a soft, tender loaf with a coarse, homey crumb.

This one goes savory. Chopped garlic bakes right into the dough for a mellow, roasted warmth throughout, while sesame seeds add a nutty toastiness and a little crunch. Egg and powdered milk enrich the crumb, keeping it soft and giving it a richer flavor and golden color than a basic water-and-flour loaf.

A couple of small things help. Make sure your water is warm, not hot, so it doesn’t kill the yeast, and add the ingredients in the order your machine’s manual recommends (usually liquids first, yeast last). The garlic-and-sesame combination makes this a natural alongside soups, pasta, or a roast, and it makes outstanding garlic toast. Slice it once fully cooled so the tender crumb doesn’t tear, and it doubles as an everyday sandwich bread with a savory edge.

Kitchen Tips

• Use warm, not hot, water so the yeast stays alive and the bread rises properly.
• Add ingredients in the order your bread machine recommends, typically liquids first and yeast last.
• Cool the loaf completely before slicing. The tender, egg-rich crumb tears if you cut it warm.
• Toast the sesame seeds first for an even deeper, nuttier flavor.

Variations

• Add dried herbs like rosemary, thyme, or oregano to the dough.
• Stir in grated Parmesan or a pinch of chili flakes.
• Brush the top with butter and extra sesame seeds for a richer crust.