Best Yeast Batter Recipes

Batter Bread- Easy Yeast Bread- Grandma's image

Provided by Kathie Carr

Time 2h15m

Number Of Ingredients 7

1 (.25 ounce) package active dry yeast
2 Tbsp butter, melted
1 1/4 c warm water (110 degrees)
2 Tbsp sugar
2 tsp salt
3 c all purpose flour
1 Tbsp butter, melted

Steps:

1. Mix together 2 tablespoons melted butter, sugar, salt, yeast, and 1 1/4 cups flour. Add warm water and beat by hand about 300 strokes, or 3 minutes, with an electric mixer. Add remaining flour, scraping bowl often, and mix all together until smooth. Cover with a clean cloth and let rise until doubled in volume, approximately 1 hour..
2. Stir dough down gently, and spoon into a lightly greased 9 by 5 inch loaf pan (the batter should be sticky). Pat down with floured hands to help shape. Cover again, and let rise.
3. Preheat oven to 375 degrees while dough is rising the second time. When dough has doubled (about 30 minutes) bake for about 45 minutes. Place on a cooling rack, and brush top with 1 tablespoon melted butter.

Yeast Batter Recipe - (3.4/5) image

Provided by FoodLady

Number Of Ingredients 10

YEAST BATTER:
1/4 1/4 1/4 ounce sachet easy-blend dried yeast (2 1/4 teaspoon dry yeast)
Pinch Pinch baking soda
Pinch Pinch salt
Pinch Pinch sugar
3/4 3/4 3/4 cup (3 ounces) all purpose flour
1/4 1/4 flour with corn meal or panko crumbs)
1/2 1/2 1/2 cup (4 fluid ounces) warm water
1/4 1/4 1/4 cup (2 fluid ounces) warm milk
(Substitute beer for liquid)

Steps:

Skin the fish fillet or chicken tenders and cut into four equal portions. Season with salt and pepper. Dust the meat with flour and then dip in the batter until well coated. Heat oil for deep-frying to 375°F. Fry the fish in the hot oil, two fillets at a time, for about 5 minutes or until golden brown. Drain and keep warm. CHEF NOTES: The batter is essentially there only to protect the fish or chicken tender's surface when cooking. It should be light, thin (just enough to protect the fish) and cook crisp. Thin the batter down and test (by deep frying something) and keep thinning until the best batter is obtained Testing batters is essential, a small piece of fish, etc should be dipped and deep fried to test its consistency, crispness and taste. It should then be corrected as required, as should the temperature of the oil.