Poppy Seed, Onion and Cheese Batter Bread

Submitted by Leslie in Texas

"This batter bread comes together quickly and the aroma is amazing! It's from a July 1986 issue of Bon Appetit magazine in the "Great Cooks" section that featured a Fourth of July Cookout on the Lake."

 

• Ready In: 1hr
• Ingredients: 9
• Yields: 3 loaves

ingredients

• 3 tablespoons poppy seeds
• 4 cups unbleached all-purpose flour
• 2 tablespoons baking powder
• 1 1⁄2 teaspoons salt
• 1 teaspoon baking soda
• 6 ounces sharp cheddar cheese (2 cups) or 6 ounces jarlsberg cheese, grated (2 cups)
• 3 medium green onions, finely chopped
• 4 eggs
• 2 cups buttermilk

directions

1. Pour boiling water over poppy seeds in small bowl and let soak until seeds sink to bottom, about 10 minutes.
2. Drain well and wring seeds dry in towel.
3. Preheat oven to 375 degrees.
4. Grease 3 9x5-inch loaf pans.
5. Combine flour,baking powder, baking soda and salt in large bowl;stir in poppy seeds, cheese and onions, then make well in center.
6. Add eggs to well; whisk until frothy.
7. Whisk buttermilk into eggs, then whisk quickly just to incorporate flour (batter should be lumpy).
8. Divide batter among prepared pans.
9. Bake until tester inserted into center comes out clean, about 35 minutes.
10. Cool to room temperature before serving.