Easy Italian Batter Bread

Easy Italian Batter Bread

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During the shutdown of 2020, I baked a lot of bread.

A LOT of bread.

I always have flour in the pantry, but I had to order yeast from Amazon since it was impossible to find locally.

One of my favorite breads to serve with soup or stew is this simple batter bread. Because it has yeast, so it achieves a nice rise, but you don’t have to knead it.

You can also leave out the garlic and Italian seasoning to make a plain loaf (I do this all the time).

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Italian batter bread

Italian Batter Bread

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2 from 1 review

  • Author: Retrogirl


A simple but hearty bread to cut into wedges and dunk into your favorite soup or stew



4 cups all-purpose flour

2 teaspoons each salt, sugar, and yeast

1/2 teaspoon garlic powder

1 teaspoon Italian Seasoning

2 cups lukewarm water


In the bowl of an electric mixer (I’m a Kitchenaid girl), combine sugar, water, and yeast, and let sit for ten minutes.

Stir in the flour, seasonings, and salt, which will form a soft dough. 

Let the dough rise for an hour, then plop it into a greased casserole dish or round ovenproof bowl. I use a 9 inch diameter, 2 quart round Pyrex casserole dish, sprayed with Bakers Joy.

Let rise another 30 minutes.

In a preheated oven set to 425 degrees, bake for 15 minutes, then reduce the heat to 375 degrees and bake another 15-20 minutes, until done.


Serve slathered with butter, or dunk into soup, stew, or spaghetti sauce

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2 thoughts on “Easy Italian Batter Bread”

  • It mixes well and rises beautifully, and my family loved the taste! However, your baking directions aren’t specific enough. First, you need to specify the diameter of the baking dish. Second, given the amount of dough, this recipe really needs to divide the dough between two baking dishes. Third, even with greasing the dish, it needs parchment paper to keep it from sticking. Even though I greased my pyrex dishes well, the loaves still cemented themselves to the dishes. Next time, I will try dividing the dough amongst at least two glass loaf pans greased and lined with parchment paper.

    • Interesting! I’ll definitely update the baking dish info–thanks for the tip. I used a 9 inch diameter, 2 quart round Pyrex casserole dish, sprayed it with Bakers Joy, and it has both fit perfectly and released perfectly every time that I’ve made it, so I’m sorry that it didn’t behave for you! Parchment is never a bad idea though, and I’m glad that your family loved the flavor. I’d love to know if it does work better in two loaf pans, so please let me know if you make it again!

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