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Batter breads are a nice way to start making yeast breads (not that I need an introduction to yeast), but I loved the idea of fresh herbs. I could not find chives or chervil, used scallions and more of the dill and parsley - quite a bit more. My idea was to bake this in large muffin pans to make rolls for sandwiches, but I could not find the pan, so baked it in a cake pan. That worked perfectly. I did find it baked more quickly than anticipated. My half-recipe batch was done in 25 minutes, perhaps a tad overbrown. It was delicious warm with butter, and made excellent ham sandwiches - held together very well when I sliced in half.