From the kitchen of One Perfect Bite...Bread is an addiction of mine, and the number of recipes I've featured for it over the years is proof of my weakness. What may be surprising is my decision to include this super simple batter bread as the first loaf in my Kitchen Keepers collection. Here's why. It is fast and easy to make and nearly impossible to spoil. Batter breads are no-knead yeast breads that are made with all-purpose or bread flour. They are beaten just until the gluten in the batter is developed, considerably reducing the time needed to make them. The consistency of the dough makes it impossible to knead and shape, so the form of the finished loaf depends on the pan in which it is set to rise. This recipe is scaled to make a single loaf, which is great for those of us who would love, but shouldn't have, a second loaf sitting in the bread box. Limpa is a light Swedish bread that's set apart from other seeded loaves because orange zest and cardamom are added to the dough to heighten its flavor and fragrance. Believe me, one whiff of this bread will convince you that Limpa smells every bit as good as it tastes. Whenever possible, that means I have it in the pantry, I use bread flour to make Limpa. If I don't have it readily at hand, I'll use all-purpose flour. Bread flour has a protein content that helps to create more gluten and a higher rise in yeast breads, but all-purpose flour is a more than adequate substitute. I tend not to stress the ingredients I use to make this bread. I've been known to use honey and caraway seeds if that will save me making a trip to the store. It takes about 10 minutes to get this dough ready for its first rise, and you can have it on the cooling rack in 2 hours. It is nearly effortless to make and the only thing you have to avoid is allowing the dough to rise for too long a period of time. If you allow it to do that, it may collapse on itself. Stick to the times suggested in the recipe and you'll be fine. Here is how this ultra-easy loaf of Limpa bread is made.
