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
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
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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