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Cheddar Cheese Batter Bread

 Cheddar Cheese Batter Bread
As a dairy farmer, I like to promote our products. This cheesy, golden loaf—a proven winner at our state fair—tastes great fresh from the oven or cooled and sliced.—Jeanne Kemper, Bagdad, Kentucky
32 ServingsPrep: 30 min. + rising Bake: 25 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 3 cups (12 ounces) shredded cheddar cheese
  • 3/4 cup shredded Parmesan cheese
  • 2 cups warm 2% milk (110° to 115°)
  • 3 tablespoons sugar
  • 1 tablespoon butter, melted
  • 2 teaspoons salt
  • 6 to 6-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 egg white, beaten
  • 1 tablespoon water
  • TOPPING:
  • 1/2 cup finely shredded cheddar cheese
  • 1 garlic clove, minced
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon poppy seeds
  • 1/2 teaspoon paprika
  • 1/4 teaspoon celery seed

Directions

  • In a large bowl, dissolve yeast in warm water. Add cheeses, milk,
  • sugar, butter, salt and 3 cups flour. Beat on medium speed for 3
  • minutes. Stir in enough remaining flour to form a firm dough.
  • Do not knead. Cover and let rise in a warm place until doubled, about

2 of 2

Cheddar Cheese Batter Bread (continued)

Directions (continued)

  • 1-1/2 hours.
  • Stir dough down; transfer to two greased 9x5-in. loaf pans. Cover and
  • let rise until doubled, about 30 minutes.
  • Preheat oven to 375°. In a small bowl, combine egg white and
  • water. In another bowl, combine topping ingredients. Brush loaves
  • with egg white mixture; sprinkle with topping. Bake 25-30 minutes or
  • until golden brown. Remove from pans to wire racks to cool. Yield: 2
  • loaves (16 slices each).
Nutritional Facts: 1 slice equals 155 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 266 mg sodium, 21 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.