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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 16 |
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I love batter breads because I can offer my family delicious homemade bread without the hassle of kneading and shaping the dough. This is terrific with chili. Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1 package (1/4 ounce) active dry yeast |
1/4 teaspoon onion powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup 2% milk |
2 tablespoons butter, softened |
1 egg |
1/2 cup cornmeal |
3/4 cup shredded cheddar cheese |
additional cornmeal |
Directions:
1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast, onion powder, salt and pepper. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in cornmeal and remaining flour. Stir in cheese (batter will be thick). Do not knead. Cover and let rise in a warm place until doubled, about 20 minutes.
2. Stir dough down. Grease an 8-in. x 4-in. loaf pan and sprinkle with additional cornmeal. Spoon batter into prepared pan. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator. Yield: 1 loaf (16 slices).
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