Batter breads are made from a yeast batter or dough that is too soft to be kneaded. Batter yeast breads are easy to mix and rise quickly. They don’t have to be shaped; they take on the shape of the pan or bowl in which they are baked. Some are stiff enough to be shaped into breads, however.
These breads and rolls are not Artisan types of bread, but loaves that are softer and finer-grained. They make especially good rolls, usually baked in muffin pans, and casserole-type breads baked in a round Pyrex casserole like the ubiquitous “Dilly Bread”.
Stirring down: If a recipe says to “stir down”, stir the raised batter with a spoon until it is reduced to almost its original size.
|Batter in Pan|
Cooling: As soon as breads are done, remove them from the baking pans to cool, on a wire rack. This prevents condensation that makes a soggy crust.
Some batter roll recipesThanks, Myrna, for the pix. I sent her an e-mail saying "take pictures of your batter bread loaf" and in 10 minutes she sent me these from her morning baking!