Batter bread

Batter bread
	File:Sourdough batter bread.jpg
Type	Bread
Main ingredients	flour
Food energy; (per serving)	260 kcal (1,100 kJ)
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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.^[1]

Batter bread is a staple food of the American South. Batter bread can be made with wheat flour, cornmeal, or corn flour, or both.^[2] A recipe for batter bread appears in The Virginia Housewife by Mary Randolph.^[3] Sally Lunn, Johnny cake, corn pone, and pancakes are well-known batter breads.

References

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Types	Bark bread Brown bread Beer bread Bun Flatbread Hearth bread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat	Brown bread
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Shortening Sugar Water
Equipment	Oven Alveograph Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
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
Uses	Beer from bread Breadcrumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe Bread clip History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
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