Cheddar Cheese Batter Bread |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 32 |
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As a dairy farmer, I like to promote our products. This cheesy, golden loafâa proven winner at our state fairâtastes great fresh from the oven or cooled and sliced.Jeanne Kemper, Bagdad, Kentucky Ingredients:
2 packages (1/4 ounce each) active dry yeast |
3/4 cup warm water (110° to 115°) |
3 cups (12 ounces) shredded cheddar cheese |
3/4 cup shredded parmesan cheese |
2 cups warm 2% milk (110° to 115°) |
3 tablespoons sugar |
1 tablespoon butter, melted |
2 teaspoons salt |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
1 egg white, beaten |
1 tablespoon water |
topping: |
1/2 cup finely shredded cheddar cheese |
1 garlic clove, minced |
1/2 teaspoon sesame seeds |
1/2 teaspoon poppy seeds |
1/2 teaspoon paprika |
1/4 teaspoon celery seed |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add cheeses, milk, sugar, butter, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
2. Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Stir dough down; transfer to two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
4. Preheat oven to 375°. In a small bowl, combine egg white and water. In another bowl, combine topping ingredients. Brush loaves with egg white mixture; sprinkle with topping. Bake 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
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