Serves: 5
One of your favorite special dinner breads may be popovers. Who can resist these puffy muffin-shaped breads served steaming and piping-hot from the oven? Do you know how they got their name? The batter, usually baked in muffin tins or special popover pans, rises and seems to pop over the sides of the pan during the baking process. These crusty breads have been around a long time the first occurrence of the word in print was back in 1876. Early American bakers liked them because they were much quicker to make than yeast breads, which required long rising times. Popovers are very similar to the English Yorkshire pudding, and they're a close relative of the cream puff, as well.
This WHAT PUTS THE POP IN POPOVERS? recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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