Italian Batter Bread
Use a stand mixer for this bread recipe. There is no kneading and the dough should be soft and wet.
  • 1 ¾ cups hot water 120-130◦
  • 4 ½ cups bread flour approximately
  • 2 packages dry yeast
  • 1 teaspoon salt
  1. Grease and sprinkle a 10 X 15 baking sheet with cornmeal.
  2. Pour the hot water and 2 cups flour into the mixer bowl. With the mixer running, add the yeast and salt. Beat at medium speed for 3 minutes. Measure in additional flour, ¼ cup at a time, until the batter is thick and heavy. When a spoonful of dough is lifted from the bowl it will be quite elastic and stretcy.
  3. When the dough is so thick and rubbery that it jams the flat beater, change to the dough hook. Beat at high speed for 25 minutes. If the mixer becomes hot of the dough climbs up the hook, let the dough rest as long as 15 minutes, then continue.
  4. Scrape down the sides of the bowl, cover tightly with plastic wrap, and put aside at room temperature to triple in volume, 2 to 3 hours. Fast rising yeast will reduce the rising time.
  5. Uncover the bowl but do not stir or punch down the dough. Gently scrape it onto the prepared pan. With liberal sprinkles of flour, carefully tuck the dough edges under to shape a rounded loaf, about 12” diameter.
  6. Sprinkle the dough with flour, and cover with a flour-covered lint free cloth. Let rise at room temperature until doubled and very puffy, about 1 hour.
  7. Preheat the oven to 400◦ 20 minutes before baking. If using a convection oven preheat oven to 350◦.
  8. Bake on the center shelf of the hot oven until golden brown and crusty, about 50 minutes. Turn the loaf over to be certain it is well browned on the bottom and sounds follow and hard when thumped.
  9. Transfer to a rack to cool. Slice cooled bread, or tear into chunks.