Yeast Batter Breads

Batter breads are yeast breads that are formed without kneading. They are made similar to Quick Breads, with two differences. First, yeast is used instead of baking powder or baking soda, and second, the batter is beaten for several minutes so the gluten has time to form to hold the carbon dioxide made by the yeast. Follow the instructions carefully. If you have ever baked a cake or made muffins, you can make these breads!

These breads require a very thick batter that often requires extra yeast and, in order to stretch the gluten so the bread will rise effectively, and always demands vigorous beating (which can be accomplished with an electric mixer). The mixture should be stiff enough for a spoon to stand up in. Make sure you don't let the breads rise too long, or the structure will collapse.

Batter breads are tender despite the relatively lengthy beating because when the yeast grows and develops it creates acids and alcohols that help tenderize the bread. The texture of batter bread is more open than kneaded yeast breads, and they will usually have a rougher top, more like a quick bread. They are a great introduction to working with yeast, and really, they're practically foolproof. And any leftovers are incredible toasted and served slathered with butter.

So for your next lunch or dinner, start an hour or two ahead of time and make yeast batter bread or rolls. You'll have a wonderful sense of accomplishment, your home will smell incredible, and your family will be delighted!

Recipes

White Batter Bread
Oatmeal Batter Bread
Beer Yeast Batter Bread
Three Cheese Batter Bread
Dill Casserole Bread
Crisp Cinnamon Platters