Making batter breads essentially involves three phases: dissolving the yeast, mixing the dough and varying the crust. Here you'll find the basic directions for success.
The initial step for making batter breads requires dissolving the yeast. Follow the directions below.
NOTE: In many recipes prepared with quick-rising active dry yeast, the yeast is not dissolved in the liquid. Instead, the yeast is mixed with the other dry ingredients in the recipe. The liquid is heated to 120°F to 130°F, then stirred into the dry ingredients. The remaining ingredients are then mixed in. This combination of warmer dough and the quick-rising yeast means the first rising can take as little as 20 minutes compared to 60 or 90 minutes for traditional active dry yeast or compressed, fresh yeast.
Now you're ready to mix the dough. Follow the directions below.
There are different ways to vary the crust on a yeast bread.
To avoid random cracks on top of baked breads, just before baking slash the top of the bread with a very sharp knife. This will allow the steam to escape.