{"id":7025574,"date":"2026-08-03T19:30:22","date_gmt":"2026-08-03T19:30:22","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/all-american-batter-bread-with-discard\/"},"modified":"2026-08-03T19:30:22","modified_gmt":"2026-08-03T19:30:22","slug":"all-american-batter-bread-with-discard","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7025574","title":{"rendered":"All American Batter Bread with Discard"},"content":{"rendered":"


\n<\/p>\n

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Our Bread Bakers challenge for July celebrates America’s\u00a0semiquincentennial, and 250 years since the signing of the Declaration of Independence, with American breads.\u00a0 With a country is comprised of so many different cultures banded together in one nation, that’s a challenge in itself!\u00a0 So many American traditions have their start in their immigrant originators.\u00a0 English muffins are quite American, yet came from an British immigrant as a fork-split version of a “toaster crumpet”.\u00a0 Monkey bread came from Hungary; the quintessential New York Bagel came from Jewish immigrants, along with challah and deli rye.\u00a0 San Francisco sourdough has French tradition, and sourdough can be strongly traced through the gold rush into something very American.\u00a0 There are so many Old World recipes that have American adaptions and that’s what is so great.\u00a0 Old traditions kept, adapted to new ingredients, grains, and shared culture, celebrated as something both old and new in the new land of opportunity.\u00a0 So in that fashion, all of those old world adapted recipes totally count as they have become part of American tradition.\u00a0 I do think of Southern biscuits as strictly American.\u00a0 Even with roots in biscotti and hardtack, they are so far removed from those origins as to be a completely new creation.\u00a0 You could<\/i> compare them to scones.\u00a0 You could<\/i>… but you would be wrong.\u00a0 And you would never find a Brit putting sausage gravy on a scone.\u00a0 Unless of course they had visited the South and fallen in love with the idea, which does tend to happen!<\/span><\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Different pan, different shape.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n


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And now to my choice:\u00a0 No-knead breads have become very popular, (used for centuries and relatively recently popularized by a New York bakery), and my hands really prefer to get some rest nowadays so I can still play piano.\u00a0 Batter bread or no knead, this is kind of both.\u00a0 Definitely higher hydration.\u00a0 It is super easy, made with the paddle attachment in the mixer, and my new favorite sourdough wake-up recipe!\u00a0 I have made it numerous times now with both all bread flour and part (150g) fresh ground, sifted Edison wheat (a variety cultivated specifically for our Pacific Northwest climate).\u00a0 The bread has a d<\/span>elightfully soft and springy texture and I was amazed at how well the loaves held!\u00a0 Twenty four hours later, and still soft and bouncy; 48 hours and no signs of staleness.\u00a0 Very impressed with the crumb as well, open, yet sturdy and bouncy.\u00a0 And it made fantastic sandwiches.<\/p>\n

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\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Seriously some of the best sandwich
bread I have ever made.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/div>\n

No Knead (Batter) Bread<\/span><\/i>
adapted from Red Star Yeast<\/a>\u00a0 \u00a0
Makes 1 loaf\u00a0<\/span><\/p>\n

290g water (110-115\u00b0F) (to make with just yeast, use 340g (1\u00bd cups))
100g sourdough starter, fed or unfed
14g (1 tbsp) butter, melted
370g bread flour (to make with just yeast, use 420g (3\u00bc cups))
10g 1\u00bc tsp) sea salt
13g (1 tbsp) sugar
8g (2\u00bc tsp) instant yeast<\/p>\n

butter (for brushing on top)<\/p>\n

In large mixer bowl, thoroughly combine half the flour, the yeast, sugar, and salt.\u00a0 Add the water, unfed starter, and melted butter to the flour mixture.\u00a0 Mix on low speed until moistened; then increase to medium speed for 3 minutes.\u00a0 Gradually stir in the remaining flour with a dough whisk or large wooden spoon to make a stiff batter.\u00a0 Cover and let rise in a warm place until doubled, about an hour.<\/p>\n

Stir down the batter with a spoon.\u00a0 Spread the dough evenly into a greased bread pan, either 9×5-inch or tall sided 9×4 inch<\/a>. Cover and let rise in warm place until the batter reaches the top of the pan, 45-60 minutes. Bake in a preheated 375\u00b0F oven for 35 to 40 minutes until golden brown.\u00a0 Unmold and place on a wire rack to cool.\u00a0 Brush with butter straight out of the oven, and cool before slicing.\u00a0<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Kind of a sloppy, wet, battery dough.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/p>\n\n\n\n\n
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Be sure to let it really double for best results.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Smooth into the pan as evenly as possible.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
With a slack dough or batter like this, the tall pan really
worked best for me for shaping.\u00a0 The 8×4-inch pan didn’t\u00a0
give it enough room to fully rise so it was a shorter loaf.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Still room for oven spring, even with rising to the rim.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Check out some more American traditional breads:<\/p>\n

#BreadBakers is a group of bread loving bakers who get together once a
\n month to bake bread with a common ingredient or theme. You can see all
\nour lovely bread by following our Pinterest board right here. Links are
\nalso updated after each event on the #BreadBakers home page. We take
\nturns hosting each month and choosing the theme\/ingredient. <\/p>\n

\n

\"This<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

\u00a0 Our Bread Bakers challenge for July celebrates America’s\u00a0semiquincentennial, and 250 years since the signing of the Declaration of Independence, with American breads.\u00a0 With a country is comprised of so many different cultures banded together in one nation, that’s a challenge in itself!\u00a0 So many American traditions have their start in their immigrant originators.\u00a0 English […]<\/p>\n","protected":false},"author":1,"featured_media":7025575,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[204,59927,14675,38433],"dealstore":[],"offerexpiration":[],"class_list":["post-7025574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-american","tag-batter","tag-bread","tag-discard"],"yoast_head":"\nAll American Batter Bread with Discard - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=7025574\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"All American Batter Bread with Discard - 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