Herbed Cheese Batter Bread |
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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 4 |
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My son makes this & it's wonderful. No kneading required (my favorite kind of bread making). This makes 2 loaves - one for now & one to freeze for later. Prep time includes rising time. Ingredients:
4 tablespoons unsalted butter |
3/4 cup buttermilk |
3/4 cup water |
1 (1/4 ounce) package active dry yeast |
3 large eggs |
1 teaspoon hot pepper sauce |
4 cups flour |
2 tablespoons sugar |
1 tablespoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1/4 cup grated parmesan cheese |
1 cup shredded sharp cheddar cheese or 1 cup swiss cheese, divided |
2 garlic cloves, finely minced |
1 teaspoon dried parsley flakes or 1 tablespoon fresh parsley, minced |
1 teaspoon dried oregano or 1 tablespoon fresh oregano, minced |
1 large egg yolk |
1 tablespoon water |
Directions:
1. Lightly butter (2) 8 X 4 X 2-inch loaf pans.
2. Heat butter over medium heat. Add the buttermilk and water; heat till warm to touch (105-115ºF)
3. Pour into a large bowl & sprinkle the yeast on top. Let stand for 5 minutes.
4. Whisk to dissolve yeast then whisk in 3 eggs & the hot sauce.
5. Sift together flour, sugar, baking powder, baking soda & salt.
6. Gradually stir into the liquid mixture to make a thick batter.
7. Stir in Parmesan cheese, 3/4 cup shredded cheddar, garlic & herbs.
8. Pour batter into prepared pans, spreading evenly.
9. Cover loosely with plastic wrap & let stand in a warm place until doubled in volume, about 45 minutes.
10. Preheat oven to 375ºF & place rack in the center.
11. Beat the remaining egg with the 1 tablespoon water & brush tops of loaves.
12. Bake for 25 minutes. Sprinkle with remaining 1/4 cup cheddar cheese & bake till golden brown, 10-15 minutes.
13. Cool in pans, on rack, for 10 minutes. Turn on on rack and cool completely.
14. * Can be made up to 2 days in advance, wrapped tightly & stored at room temperature. Herbs can be varied to suit your taste.
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