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Cheddar Batter Bread

 Cheddar Batter Bread
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.
16 ServingsPrep: 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 8-in. x 4-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

2 of 2

Cheddar Batter Bread (continued)

Directions (continued)

  • minutes before removing from pan to a wire rack. Store in the
  • refrigerator. Yield: 1 loaf (16 slices).
Nutritional Facts: 1 slice equals 125 calories, 4 g fat (2 g saturated fat), 24 mg cholesterol, 90 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.