Breakfast Batter Bread Recipe

Name: Breakfast Batter Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup water, room temperature; 1 tablespoon active dry yeast or 12 ounce active dry yeast; 1 ¼ cups buttermilk or 1 ¼ cups milk, room temperature; ¼ cup butter or ¼ cup margarine; ¼ cup vanilla-flavored syrup or ¼ cup maple syrup; 1 large egg, lightly beaten; ½ teaspoon ground cinnamon; ¼ cup ground flax seeds or ¼ cup wheat germ; 2 teaspoons salt; 1 cup raisins or 1 cup currants; 1 cup quick-cooking rolled oats; 3 cups flour (divided)

Servings: persons

¼ cup water, room temperature
1 tablespoon active dry yeast or 12 ounce active dry yeast
1 ¼ cups buttermilk or 1 ¼ cups milk, room temperature
¼ cup butter or ¼ cup margarine
¼ cup vanilla-flavored syrup or ¼ cup maple syrup
1 large egg, lightly beaten
½ teaspoon ground cinnamon
¼ cup ground flax seeds or ¼ cup wheat germ
2 teaspoons salt
1 cup raisins or 1 cup currants
1 cup quick-cooking rolled oats
3 cups flour (divided)

1
In a large bowl, mix water and yeast.
2
Add milk, butter, syrup, egg, cinnamon, flax or wheat germ, and salt.
3
Stir.
4
Mix in raisins or currants, oats, and 2 Celsius flour.
5
Slowly add in remaining 1 Celsius flour.
6
Cover bowl with clean kitchen cloth and let dough rise in warm, draft-free place for 45 minutes or until double in size.
7
Stir down thick batter for 20 seconds and scrape into greased 1.5 quart casserole dish.
8
Cover and let rise in warm, draft-free place for 30 minutes or until doubled.
9
Bake at 350 degrees F for about 1 hour or until bread is brown and sounds hollow when tapped on.
10
Carefully remove loaf from casserole and let cool.
11
Cut bread into wedges and serve.
12
If desired, brush loaves with butter immediately after baking to produce a soft crust.

1182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¼ cup water, room temperature, 1 tablespoon active dry yeast or 12 ounce active dry yeast, 1 ¼ cups buttermilk or 1 ¼ cups milk, room temperature, ¼ cup butter or ¼ cup margarine, and more.

Yes, Breakfast Batter Bread falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Breakfast Batter Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions