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Double-Cheese Batter Bread Recipe

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This recipe for Double-Cheese Batter Bread is from The Lyle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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