no knead essentials: batter bread

How To Make no knead essentials: batter bread

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  1

  PREP/PREPARE
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  You do not want the beer and milk to be too warm, or else it will kill the yeast. My suggestion would be between 106f – 110f (41c – 43c).
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  I made this recipe using a muffin-top baking pan, and a cast-iron cornbread pan. Both of those items worked well. However, you could divide the dough and place into two regular pie pans.
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  Gather your ingredients (mise en place).
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  These are the two pans I used.
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  Add the sugar and warm beer together, and then sprinkle on the yeast. Warm up the milk.
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  Add the milk, salt, and baking soda to a mixing bowl and add about a cup of the flour. Then whisk until completely smooth.
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  Add the remainder of the flour, and the yeast mixture, and whisk until smooth. It will be wet, sticky, and almost pourable.
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  Add some oil, or softened butter to your baking pans, and add enough of the dough to a depth of about 0.5 – 0.75 inches (1.3 – 1.9 cm).
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  Place in a warm part of the kitchen and allow to rise for 1 hour.
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  Look at all of those beautiful bubbles… that is going make for a lovely crumb.
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  Place a rack in the middle position, and preheat the oven to 375f (190c)
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  Bake until golden brown, about 18 – 22 minutes.
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  Here is a photo of how the ones baked in my cornbread pan looked. So yummy.
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  Cool for about 30 minutes before serving.
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  PLATE/PRESENT
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  Serve with a meal or eat with some butter and jam… whatever you choose. Enjoy.
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  Keep the faith, and keep cooking.
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