About This Recipe
What is Batter Bread?
Batter Bread is a type of bread known for its ease of preparation. A batter is simply mixed, left to rise, and then baked. It does not require extensive kneading to develop the gluten; rather, it relies on the fermentation process for rising. The end result is a moist and rustic loaf of bread, great for sandwiches or eating on its own!
What I love about this recipe:
This bread is much easier to make than traditional sourdough. It requires three steps: mix, ferment, bake. This recipe results in a loaf that is incredibly moist and slightly sour, which means if you are someone looking for a true sourdough flavor in their bread, this will provide it for you! Best of all, this recipe is fail-safe. It’s the perfect recipe for testing out a new starter, to see if it is ready for more advanced projects. Beginner and experienced sourdough bakers alike will enjoy this loaf!
Why this recipe works
A Butter-Laiden Pan
I cover my pan and the top of my loaf with butter. The butter not only makes my pan incredibly non-stick, but it adds a rich, decadent flavor to the loaf.
Honey
This loaf is sour, the result of the amount of starter + fermentation time. While the honey does not completely eliminate the sour flavor, it does add a little bit of sweet to counteract, what could be, an intense flavor.
Fermentation
Proper fermentation is essential to the perfect batter bread. This recipe relies on fermentation for its development of flavor, texture, and structure. Altogether, the fermenting process is what makes this bread everything it is, creating a moist and fluffy loaf.
(Lack of) Gluten Development
Due to the absence of gluten development, this loaf will not hold in large air bubbles. In addition, it does not have the ability to hold its own shape, so it takes the shape of the pan it is placed in and rises to the top. This is why the proper sized pan is essential, as the batter (before fermenting) should fill the pan exactly halfway.
Baking Method
Simple and effective, giving the loaf a perfect crust and juicy interior.
Suggested Baking Timeline
10 AM
+Butter the loaf pan
+Mix the ingredients
10:15 AM
+Ferment
4 PM
+Bake and enjoy! (Just in time for supper!)
FAQs
Can I add inclusions to this loaf?
Of course! There is only one thing to keep in mind: this loaf needs to double in size before baking. Adding inclusions will add volume to the dough, so it may fill more than one loaf pan. With this in mind, feel free to play with any of your favorite flavors! I’ll be coming out with some more variations of this bread in the future as well.
How can I add cinnamon-sugar to the dough?
My recommendation would be to use the swirl method. Pour half of the batter into the pan, top with cinnamon sugar, then swirl it into the loaf with a knife. Repeat with the other half of the batter.
Keep in mind that cinnamon may affect fermentation time. Expect potential delays, but a delicious end-result.
What if I make this with my new starter and it doesn't rise?
If this happens, it means your starter is not quite ready for bread yet. This loaf should take 6-8 hours to ferment, but may take longer with a new starter. If you are approaching 12 hours and the batter has not reached the top of the pan, go ahead and bake it. The longer the loaf ferments, the more sour it will be. You can let it sit even longer, but with a starter that is new and not quite ready, it still may not reach the top of the loaf pan. You can chop the loaf up and make it into croutons! Coat with olive oil, salt, and your favorite seasonings, then bake again at 375 F for 15-20 minutes. You’re welcome!
Batter Bread
Course: Lunch, Supper, Snack, SideCuisine: AmericanDifficulty: Beginner15
minutes3-6
hours30
minutes1
LoafBatter Bread is a type of bread known for its ease of preparation. This recipe requires three steps: mix, ferment, bake. It does not require extensive kneading to develop the gluten; rather, it relies on the fermentation process for rising. The end result is a loaf that is incredibly moist, rustic, and slightly sour, which means if you are someone looking for a true sourdough flavor in their bread, this will provide it for you! Best of all, this recipe is fail-safe. It's the perfect recipe for testing out a new starter, to see if it is ready for more advanced projects. Beginner and experienced sourdough bakers alike will enjoy this loaf!
Ingredients
3 tbsp butter, divided (2 tbsp softened, 1 tbsp melted + cooled)
300 g flour (2 1/2 cups)
250 g water (1 cup + 1 tbsp)
150 g starter (2/3 cup)
15 g honey (1 tbsp)
5 g salt (1 tsp)
Directions
Butter a 1.5 qt (9X5) loaf pan with 1-2 tbsp softened butter.
Mix all the ingredients, except butter, together in a mixing bowl.
Pour batter into the loaf pan and smooth out with a spatula. It should fill the loaf pan exactly halfway.
Top with 1 tbsp melted butter; cover.
Ferment: Let the mixture rise until it reaches the top of the loaf pan (approx 3-6 hours at room temperature, depending on your environment).
Bake at 425 F for 25-30 minutes, until internal temp reaches 200 F.
Enjoy!
How to store: Store in a Ziploc bag on the counter for three to five days, or slice and store in the freezer.
To reheat: From room temperature, toast 2-3 minutes. From frozen, toast 4-5 minutes. I do this in my air fryer at 400 F.
Watch the Video
Notes
- Since there’s not any gluten development, the dough won’t hold in air bubbles really well! You’ll notice some pop out the top of the loaf as it’s rising. That’s normal! Let the dough rise to double in size anyway.
- The pan it’s placed in is its shape holder. You could do this in any pan, as long as the dough is halfway to the top.
- If your starter is very new (maybe this is your first bread recipe!), you may notice even slower rise times. If this loaf doesn't rise much at all for you, your starter is not ready. Bake the loaf anyway, let it cool, chop it up into cubes, coat in olive oil; salt; and your favorite seasonings, and bake again at 375 F for 15-20 minutes. Enjoy your new favorite sourdough croutons!
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