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Double-Cheese Batter Bread




Source of Recipe


Mom Sent
1 1/2 cups shredded extrasharp Cheddar cheese (6 ounces)
1/4 cup grated Parmesan cheese
1 tablespoon sugar
1/2 teaspoon salt
1 package quick-rise yeast
2 1/2 cups all-purpose flour
2 large eggs
1/2 teaspoon poppy seeds


In large bowl, combine Cheddar cheese, Parmesan cheese, sugar, salt, yeast, and 1 1/2 cups flour. In 1-quart saucepan over low heat, heat 3/4 cup water until very warm (125 to 130 degrees F.).

With mixer at low speed, gradually beat warm water, 1 whole egg, and 1 egg yolk into dry ingredients just until blended. (Refrigerate egg white to brush top of bread later.) Increase speed to medium; beat 3 minutes. Stir in remaining 1 cup flour to make a thick batter.

Cover bowl; let rise in warm place (80 to 85 degrees F.) 20 minutes. Stir down dough; spoon into greased 1 1/2-quart round casserole. Cover casserole with plastic wrap; let dough rise in warm place 15 minutes.

Meanwhile, preheat oven to 350 degrees F.

Brush top of loaf with reserved egg white; sprinkle with poppy seeds. Bake 35 minutes or until bread sounds hollow when lightly tapped with fingers. Remove loaf from casserole; cool on wire rack.