Cheese batter bread

Yield: 2 loaves

Measure Ingredient
1 cup Milk
1 cup Water
2 tablespoons Butter
2 packs Active Dry Yeast
5⅓ cup Flour
3 tablespoons Sugar
1 tablespoon Salt
6 ounces Sharp Cheddar Cheese; shredded
1 \N Egg

Combine milk, ½ cup of the water, and the butter in a small saucepan and heat until butter melts. Set aside to cool.

Sprinkle the yeast over remaining water in a small bowl.Set aside to proof and soften. Place 1¾ cups of the flour, the sugar and salt in a large bowl.

Using an electric mixer, gradually add the liquids to the dry ingredients and beat 2 minutes at medium speed, scraping the sides of the bowl occasionally. Add cheese, egg and ¾ cup flour, or enough to make a thick batter.

Beat on high speed for 2 minutes, again scraping bowl occasionally.

Gradually stir in just enough of the remaining flour to make a stiff batter so it leaves the sides of the bowl. Cover with a damp cloth and let rise in a warm place until doubled in bulk, about 1 hour.

Adjust rack in the lower third of oven; preheat ot 375oF. Using a wooden spoon, stir the raised batter down until it is almost its original volume. Beat for 1 minute.

Spoon batter into 2 deep, well-greased, round, 1 quart casseroles.

Bake 40-50 minutes, or until golden. Cool 5 minutes, then remove from casseroles and cool, rounded sides up, on wire racks.

Per slice of Bread: Calories: 105, Protein: 4 g, Carbohydrate: 15 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 15 mg, Sodium: 245 mg.

Source: San Francisco Chronicle Typed by Katherine Smith Submitted By LAWRENCE KELLIE On 12-29-94

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