Cheddar Batter Bread Recipe

3 1 1
Cheddar Batter Bread Recipe
Cheddar Batter Bread Recipe photo by Taste of Home
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Cheddar Batter Bread Recipe

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3 1 1
Publisher Photo
I love batter breads because I can offer my family delicious homemade bread without the hassle of kneading and shaping the dough. This is terrific with chili.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup 2% milk
  • 2 tablespoons butter, softened
  • 1 egg
  • 1/2 cup cornmeal
  • 3/4 cup shredded cheddar cheese
  • Additional cornmeal

Directions

In a large bowl, combine 1-1/2 cups flour, sugar, yeast, onion powder, salt and pepper. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in cornmeal and remaining flour. Stir in cheese (batter will be thick). Do not knead. Cover and let rise in a warm place until doubled, about 20 minutes.
Stir dough down. Grease an 8x4-in. loaf pan and sprinkle with additional cornmeal. Spoon batter into prepared pan. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator. Yield: 1 loaf (16 slices).
Originally published as Cheddar Batter Bread in Best of Country Breads 2000, p57

Nutritional Facts

1 slice: 124 calories, 4g fat (2g saturated fat), 24mg cholesterol, 92mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup 2% milk
  • 2 tablespoons butter, softened
  • 1 egg
  • 1/2 cup cornmeal
  • 3/4 cup shredded cheddar cheese
  • Additional cornmeal
  1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast, onion powder, salt and pepper. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in cornmeal and remaining flour. Stir in cheese (batter will be thick). Do not knead. Cover and let rise in a warm place until doubled, about 20 minutes.
  2. Stir dough down. Grease an 8x4-in. loaf pan and sprinkle with additional cornmeal. Spoon batter into prepared pan. Cover and let rise in a warm place until doubled, about 30 minutes.
  3. Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator. Yield: 1 loaf (16 slices).
Originally published as Cheddar Batter Bread in Best of Country Breads 2000, p57

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keverwann User ID: 1807985 89594
Reviewed Jan. 2, 2010

"Needs sharp cheddar cheese; I can't taste any cheese using medium cheddar."

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