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Batter bread

Type	Bread
Main ingredients	flour
Food energy (per serving)	260 kcal (1089 kJ)

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.

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

References

1. 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.
2. "Batter Bread – Historical Context". Recipes @ LMC. Retrieved 17 October 2021.
3. Shrader, Mary (6 February 2021). "How to Make Batter Bread". Mary's Nest. Retrieved 17 October 2021.

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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
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