The Basics of Batter Breads
Batter bread is beaten with an electric mixer to help develop the gluten faster and give the bread a better texture. Because these breads a not kneaded, it is important to beat them until the batter comes away from the bowl and appears to be stringy.
Stir in the remaining flour with a sturdy wooden spoon until you have a stiff batter. Since less flour is used for batter breads, it forms a batter rather than a dough and is stickier than a kneaded dough.
If a recipe directs you to stir the batter after the first rising, stir it enough to bring it down to the original volume.
Most batter breads are spooned or spread into a baking pan or dish. Push batter evenly to the edge of pan or into corners with a rubber spatula. Some batter breads can be shaped.
Follow the directions given for rising in each recipe. Batter breads rise until doubled or almost doubled - they don't rise to the top of the pan. If left to rise too long, they may fall during baking.
Batter breads are best served the day they are made.