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Ingredients
- 1 pkg active dry yeast 1/4 cup cornmeal, optional
- 2 1/2 cups warm water
- 1 egg white, beaten w/1 tbsp water
- 1 1/2 tsp salt
- 3 1/2 cups Better Batter Flour
Details
Preparation
Step 1
Preheat oven to 450F. Grease cookie sheet, dusting with corn meal. In the bowl of electric mixer, mix together the yeast & water and let sit for 5 min. Add the water,salt and flour & beat on high speed for 4 min. Spoon batter onto the sheet in 1/2 cup scoops, smoothing the top with a spatula or wet hands. Brush tops lightly with egg & water mixture if desired. Let rise for 15-25 min. Bake for 20-30 minutes. Cool on wire rack.
Yeast Breads (loaf): Double the liquid in regular recipe (if recipe calls for 2 cups liquid, add 4). Dough will be a batter. Beat for three minutes, instead of kneading. Let rise only once, in pans, and bake as directed.
Shaped Yeast Breads: Increase the liquid by half (if a recipe calls for 2 cups of liquid, add 3). Beat for three minutes. Shape breads immediately, and let rise only once. Bake as directed.
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