Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

CHEDDAR BATTER BREAD




Source of Recipe


unkown


Recipe Introduction


There are many reasons why I recommend this most, flavorful bread. It doesn't require any labor-intensive kneading, and it's versatile -- I enjoy it not only with special dinners, but alongside soups, and toasted at breakfast with apple butter slathered on top. What a treat!

This recipe makes two loaves, so you can freeze one or give one as a delicious gift.


List of Ingredients





4 tablespoons (1/2 stick) unsalted butter
3/4 cup buttermilk
3/4 cup water
One 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 (4 ounces) shredded sharp Cheddar or Swiss cheese
1 large egg yolk beaten with 1 tablespoon water, for glaze

Recipe





1. Heat the butter in a medium saucepan over medium heat. Add the buttermilk and water and heat just until warm to the touch (105-115 degrees 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.

2. 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 cheese.

3. Lightly butter two 8 ½ x 4 ½ 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.

4. Position a rack in the center of the oven and preheat to 375 degrees F.

5. 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.)