As a dairy farmer, I like to promote our products. This cheesy, golden loaf—a proven winner at our state fair—tastes wonderful either fresh from the oven or cooled and sliced. —Jeanne Kemper, Bagdad, Kentucky
Cheddar Cheese Batter Bread
Cheddar Cheese Batter Bread
Prep Time
30 min
Cook Time
25 min
Yield
2 loaves (16 pieces each)
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 3/4 cup warm water (110° to 115°)
- 3 cups 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 all-purpose flour
- 1 large egg white
- 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 1-1/2 hours.
- Stir dough down; transfer to 2 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.
Nutrition Facts
1 slice: 155 calories, 5g fat (3g saturated fat), 17mg cholesterol, 266mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 7g protein.
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