If you love the texture of a yeast bread, but dread the kneading and two long rising times, give this Pineapple Rosemary Batter Bread a try.
This bread is light and fluffy and loaded with juicy bits of candied pineapple and bright fresh rosemary for a lovely fruity herbal taste.
While the combination may sound odd at first, pineapple and rosemary are amazing together.
And the icing on the
cake -uh- bread is... well, it's the icing which has even more pineapple and rosemary flavor blended in.
What is Batter Bread?
A batter bread is not a quick bread that uses baking powder and or soda for leavening.
It is a yeast bread that is mixed with a mixer instead of kneading. And, it only needs one rising, instead of two like most yeast breads.
The dough/batter is far too soft to knead by hand.
Do you need to proof the yeast?
Technically, no you don't. Instant or rapid rising yeast can be added straight to the batter.
BUT, I always verify my yeast is still active by adding it to warm water with a little sugar before adding to the other ingredients. I have been burned by bad yeast more than once.
More Pineapple Recipes from #OurFamilyTable
Enjoy the tropical taste of pineapple in these delightful recipes from some of my favorite bloggers:
Perfect Pineapple Recipes
- Grilled Peach and Pineapple Sangria from Hezzi-D's Books and Cooks
- Grilled Pineapple Salsa from Karen's Kitchen Stories
- Mango Pineapple Smoothie from Art of Natural Living
- Pineapple Coconut Dump Cake from Palatable Pastime
- Pineapple Rosemary Bread from That Recipe
- 1 ¼ cup very warm water (120-130℉)
- ¼ cup sugar
- 2 ¼ teaspoons rapid rise yeast (one packet)
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon fresh rosemary (finely chopped)
- ¼ cup butter (melted)
- 1 egg
- 1 cup candied pineapple (chopped into ¼ inch pieces)
- ½ cup powdered sugar
- 1 teaspoon fresh rosemary
- ¼ cup candied pineapple
- 2-3 tablespoons milk
- Grease the bottom and sides of a 9 x 5 inch loaf pan.
- Add yeast and sugar to warm water and let it proof for a few minutes (become frothy - if it doesn't froth your yeast may be too old and your bread won't rise).
- Combine 2 cups flour, salt and rosemary in a large bowl.
- Add water/yeast mixture, butter and egg. Mix with an electric mixer on medium speed for 3 minutes, scrape bowl frequently.
- Add pineapple chunks and remaining cup of flour to form a stiff dough.
- Spread batter in pan and shape with floured hands. Cover with plastic wrap sprayed lightly with cooking spray and put in a warm place to rise until doubled, about 1 hour. I like to put mine in an unheated oven with the light on.
- Preheat oven to 375℉. Remove plastic wrap from bread. Bake 40-45 minutes, until bread sounds hollow when tapped.
- Immediately remove bread from pan and let cool completely on a cooling rack.
- In the small bowl of a food processor combine remaining rosemary and pineapple with a few pulses. Add powdered sugar and pulse again until it is mixed and the pieces of pineapple and rosemary are very fine. Add milk a tablespoon at a time until it reaches the desired consistency.
- Spread icing on the bread.
Sound fabulous? Share it with other!
More Pineapple Recipes
Until next time, happy eating.