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”.
Beating Batter |
First Rise |
Stirring Down |
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 recipes
Thanks, 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!
Awesome! My wife will enjoy this! Also My give away is coming to a close!
ReplyDeletehttp://theredeemedgardener.blogspot.com/2012/02/veggie-seed-give-away.html
This bread looks amazing and I will for sure try it. I have never made a "batter bread" but this looks too good to pass up. Thanks so much for another great post!! You are terrific to share with all of us!!
DeleteIs there really no need for a 2nd rising?
ReplyDeleteThe second rising depends on your recipe. Most do not, however, some do. Always check the recipe carefully.
ReplyDeleteThey are really easy to bake and one of my favorites.