"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Double-Cheese Batter Bread Recipe

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This recipe for Double-Cheese Batter Bread, by , is from The Lyle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Lyle
Added: Tuesday, March 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. quick-rise yeast
6 oz. extra-sharp Cheddar cheese, shredded (1 1/2 c.)
1/4 c. freshly grated Parmesan cheese
1 Tbsp. sugar
1/2 tsp. salt
2 1/2 c. all-purpose flour
2 large eggs
1/2 tsp. poppy seeds


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Directions:
Directions:

In large bowl, combine yeast, Cheddar cheese, Parmesan cheese, sugar, salt, and 1 1/2 cups flour.

With mixer at low speed, gradually beat 3/4 cup very hot tap water (120 to 130 degrees F.) into flour mixture just until well blended. Separate 1 egg and reserve white in refrigerator, covered. Beat remaining egg and egg yolk into batter.

Increase speed to medium; beat 3 minutes, scraping bowl often with rubber spatula. With wooden spoon, stir in remaining 1 cup flour to make a stiff batter that leaves the side of bowl.

Cover bowl loosely with plastic wrap; let dough rise in warm place (80 to 85 degrees F.) 20 minutes. Grease 1 1/2 quart casserole. With wooden spoon, stir down batter; turn into casserole. Cover loosely with plastic wrap; let rise in warm place 15 minutes.

Preheat oven to 350 degrees F. In cup, with fork, beat reserved egg white; brush over top of loaf. Sprinkle with poppy seeds. Bake 35 minutes, or until loaf sounds hollow when lightly tapped with fingers. Remove loaf from casserole; cool on wire rack.

Number Of Servings:
Number Of Servings:
Yield: 1 loaf, 12 servings

 

 

 

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