A batter bread is a yeast dough that you don’t have to knead or shape. You can bake in any oven proof dish you desire and that is the shape it will take. This recipe uses two metal coffee cans. This is a cool idea for many reasons as you will see. After you bake the breads you can also store them back in the can. here is how things turned out for me. Proof the yeast in your mixing bowl with 1/2 cup of warm water and 1 tablespoon of sugar for 15 minutes. Then Stir in 2 tablespoons of honey (or use sugar again), 1 and a 1/2 cups of warm milk, 1 teaspoon of salt and 2 tablespoons of oil (I used canola). Lastly, beat in all purpose unbleached white flour one cup at a time until stiff and heavy (4 to 4 and a 1/2 total). Grease insides of cans and lids as well ( I forgot to and it stuck). Divide batter in half, pour into the cans and cover with the lids. This is the coolest part because the lids will pop when the dough has risen to the right height or 45 minutes has passed. Do not wait too long after this to start baking. I forgot to preheat my oven to 350 degrees and those extra 10 minutes were a bit much. Bake on bottom rack of oven for 45-50 minutes. The tops will get really brown. When you remove from the oven put the cans on a cooling rack and brush tops with butter if you like. Cool for 5 minutes and try to loosen the mushroom shaped top with a pairing knife (you may have to cut some of it off). The can is still very hot so use a towel to hold it while you gently shake it loose. I was suprised at how soft this bread was and after it cooled off the bread was still pretty soft. I think because I did over proof it one of the breads had a large pocket of air in it. The flavor was really good and I ate a little more than I should have! As an after thought you could put this in the freezer after you put the lid on for the rise. when thawing it out on you counter it will take around 4 or 5 hours to pop. The hardest part about this whole thing was finding a metal coffee can.