In the 1980's, the Balmorhea School Cafeteria served a quick bread they called ''Batterbread,'' usually
served with Pinto Beans, Macaroni & Cheese, Boiled Spinach, Salsa, and Salad. It was one of my favorite meals,
and this recipe is my attempt to recreate that bread recipe in the Fall of 1998 when I couldn't find
anyone who remembered how to make it. Most of the rising occurrs in
the oven.
INGREDIENTS:
2 & 3/4 Cups all-purpose flour 1/4 Cup Canola Oil
1/4 Cup Corn Meal 2 & 1/4 Cups Milk
1/4 Cup Sugar 2 Whole Eggs
1 tsp. Salt 2 Packages Yeast
5 Tbsp. warm water 4 tsp. Baking Powder (I prefer Clabber Girl brand)
Materials Needed:
1 large mixing bowl
1 medium mixing bowl
1 small bowl
1 cake pan [OR] use a 10 or 12 inch cast iron skillet
1 large mixing spoon
1 set of measuring spoons
1 glass measuring cup for liquids
1 measuring cup for dry materials
COOKING METHOD:
In a small bowl, stir warm water into yeast powder until dissolved. Set aside.
In a large mixing bowl, add flour (do not sift), corn meal, sugar, salt and baking powder; mix well.
In a medium mixing bowl, mix well the oil, milk and eggs.
Stir the wet ingredients into the dry ingredients in the larger bowl.
Stir the mixture just until all the dry material is completely moistened.
Add the yeast and stir well to incorporate.
Cover and let stand in a warm dark place from 30 minutes to 1 hour.
Uncover, pour into a well greased pan or skillet and bake in a 400° F oven until golden brown and sides
pull away from the edges of the pan (about 25 to 35 minutes).
Cool slightly and invert onto a board or large plate. Cut into squares and serve with butter or margarine.
Enjoy!!!
IMPORTANT NOTES:
1. If you use a skillet instead of a cake pan, I suggest using any skillet that is not cast iron will result in an inferior batch of bread;
if you don't own one try your best to find one, season it according to instructions, never wash it with
bleach, and after washing it, always dry it over heat then oil it with vegetable oil and wipe it dry before
storing it for the next use.
2. I realize it is not normal to use both yeast and baking powder in the same recipe, but I remember that the ladies in the cafeteria did just
that. The yeast in this recipe is primarily for flavor and the baking powder handles the rising without the long wait.