NO KNEAD ESSENTIALS: BATTER BREAD

Steps:

• 1. PREP/PREPARE
• 2. 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).
• 3. 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.
• 4. Gather your ingredients (mise en place).
• 5. These are the two pans I used.
• 6. Add the sugar and warm beer together, and then sprinkle on the yeast. Warm up the milk.
• 7. Add the milk, salt, and baking soda to a mixing bowl and add about a cup of the flour. Then whisk until completely smooth.
• 8. Add the remainder of the flour, and the yeast mixture, and whisk until smooth. It will be wet, sticky, and almost pourable.
• 9. 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).
• 10. Place in a warm part of the kitchen and allow to rise for 1 hour.
• 11. Look at all of those beautiful bubbles... that is going make for a lovely crumb.
• 12. Place a rack in the middle position, and preheat the oven to 375f (190c)
• 13. Bake until golden brown, about 18 - 22 minutes.
• 14. Here is a photo of how the ones baked in my cornbread pan looked. So yummy.
• 15. Cool for about 30 minutes before serving.
• 16. PLATE/PRESENT
• 17. Serve with a meal or eat with some butter and jam... whatever you choose. Enjoy.
• 18. Keep the faith, and keep cooking.