Double-Cheese Batter Bread

This simple batter bread gets its fabulous flavor from shredded cheddar and freshly grated Parmesan cheese. It makes terrific toast.

Prep: 25 minutes plus rising Bake: 35 minutes
3⁄4 cup warm water (105° to 115°F)
1 package active dry yeast
1 teaspoon plus 1 tablespoon sugar
6 ounces extrasharp Cheddar cheese, shredded (11⁄2 cups)
1⁄4 cup freshly grated Parmesan cheese
1⁄2 teaspoon salt
21⁄2 cups all-purpose flour
2 large eggs
1. In large bowl, combine warm water, yeast, and 1 teaspoon sugar; stir to dissolve. Let stand until foamy, about 5 minutes. With wooden spoon or mixer at low speed, stir in Cheddar, Parmesan, remaining 1 tablespoon sugar, salt, and 11⁄2 cups flour just until blended.
2. Separate 1 egg. Cover egg white and reserve in refrigerator. Beat remaining egg and remaining egg yolk into batter.
3. Stir batter vigorously or increase speed to medium and beat 3 minutes, frequently scraping bowl with rubber spatula. Stir in remaining 1 cup flour to make stiff batter that leaves side of bowl.
4. Cover bowl loosely with greased plastic wrap; let dough rise in warm place (80° to 85°F) until doubled in volume, about 1 hour.
5. Grease deep 11⁄2-quart round casserole. Stir down batter; turn into prepared casserole. Cover loosely with greased plastic wrap; let rise in warm place until doubled in volume, about 45 minutes.
6. Meanwhile, preheat oven to 350°F. Beat reserved egg white; brush over top of loaf. Bake bread until browned and loaf sounds hollow when tapped on bottom, about 35 minutes. Remove loaf from casserole and cool on wire rack. Makes 1 loaf, 12 slices.

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