Cheddar Batter Bread
- Ready In:
- 1hr 40mins
- Ingredients:
- 14
- Yields:
-
2 loaves
- Serves:
- 16
ingredients
- 4 tablespoons unsalted butter
- 3⁄4 cup buttermilk
- 3⁄4 cup water
- 1 (1/4 ounce) package active dry yeast
- 3 large eggs
- 1 teaspoon hot red pepper sauce
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄4 cup freshly grated parmesan cheese
- 1 cup shredded sharp cheddar cheese or 1 cup swiss cheese
- 1 large egg yolk beaten with 1 tablespoon water, for glaze
directions
- Heat the butter in a medium saucepan over medium heat. Add the buttermilk and water and heat just until warm to the touch (105 to 115° F). Pour into a large bowl. Sprinkle the yeast on top and let stand for 5 minutes. Whisk to dissolve the yeast. Whisk in the eggs and hot sauce.
- Sift together flour, sugar, baking powder, baking soda, and salt. Gradually stir into the liquid to make a thick batter. Stir in the Parmesan cheese and 3/4 cup of the Cheddar (or Swiss) cheese.
- Lightly butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Spread the batter evenly in the pans. Cover loosely with plastic wrap and let stand in a warm place until doubled in volume, about 45 minutes.
- Position a rack in the center of the oven and preheat to 375°F
- Brush the tops of the loaves with the egg mixture. Bake 25 minutes. Sprinkle the tops of the loaves with the remaining 1/4 cup of shredded Cheddar and bake until the loaves are golden and sound hollow when removed from the pans and tapped on the bottoms, 10 to 15 minutes.
- Cool in pans for 10 minutes. Turn out onto wire racks and cool completely. (The breads can be made 2 days ahead, wrapped in aluminum foil, and stored at room temperature.).
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