This the first batter bread I've made with any yeast in it, and I'm pretty happy with how it turned out. You make it just like a regular batter bread, but let it rise for about an hour before you actually bake it. It was all pretty standard and it tastes delicious. It's got a hint of sweetness, but the cornmeal in and on the bread give it a unique texture. It does taste like a yeast bread, but it's more dense like a batter bread. I'm glad a bread like this was included in the book, because I don't think I would have ever thought of using yeast in a batter bread.
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