BATTER BREAD

Batter bread is bread made with a substantial liquid-to- flour ratio, so that the dough is a batter. It is known for its ease of preparation.^[1]

Batter bread is a staple food of the American South. Batter bread can be made with wheat flour, cornmeal or corn flour, or both.^[2] A recipe for batter bread appears in The Virginia Housewife by Mary Randolph.^[3] Sally Lunn, Johnny cake, corn pone, and pancakes are well-known batter breads.

References

^ McCay, Clive Maine; McCay, Jeanette B. (1 January 1980). The Cornell Bread Book: 54 Recipes for Nutritious Loaves, Rolls & Coffee Cakes. Courier Corporation. p. 13. ISBN 978-0-486-23995-8. Retrieved 17 October 2021.
^ "Batter Bread – Historical Context". Recipes @ LMC. Retrieved 17 October 2021.
^ Shrader, Mary (6 February 2021). "How to Make Batter Bread". Mary's Nest. Retrieved 17 October 2021.

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v t e Bread
Types	Brown bread Bun Flatbread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Bread crumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
Category

v t e Bread
Types	Brown bread Bun Flatbread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Bread crumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
Category