Re: Cheese Batter Bread
4 Tbsp (½ Stick) Unsalted Butter
¾ Cup Buttermilk
¾ Cup Water
1 Pkg Active Dry Yeast
3 Lg Eggs
1 Tsp Hot Red Pepper Sauce
4 Cups All-purpose Flour
2 Tbsp Sugar
1 Tbsp Baking Powder
1 Tsp Baking Soda
1 Tsp Salt
¼ Cup Freshly Grated Parmesan Cheese
1 Cup (4 Oz) Shredded Sharp Cheddar
Or Swiss Cheese
1 Large Egg Yolk Beaten With 1 Tbsp Water, For Glaze
Heat The Butter In A Medium Saucepan Over Medium Heat. Add The Buttermilk & Water & Heat Just Until Warm To The Touch (105 – 115°f). Pour Into A Large Bowl. Sprinkle The Yeast On Top & Let St& For 5 Minutes. Whisk To Dissolve The Yeast. Whisk In The Eggs & Hot Sauce.
Sift Together Flour, Sugar, Baking Powder, Baking Soda, & Salt. Gradually Stir Into The Liquid To Make A Thick Batter. Stir In The Parmesan Cheese & ¾ Cup Of The Cheddar (or Swiss) Cheese.
Lightly Butter Two 8½ X 4½ X2½-inch Loaf Pans.
Spread The Batter Evenly In The Pans. Cover Loosely With Plastic Wrap & Let St& In A Warm Place Until Doubled In Volume, About 45 Minutes.
Position A Rack In The Center Of The Oven & Preheat To 375°f.
Brush The Tops Of The Loaves With The Egg Mixture. Bake 25 Minutes. Sprinkle The Tops Of The Loaves With The Remaining ¼ Cup Of Shredded Cheddar & Bake Until The Loaves Are Golden & Sound Hollow When Removed From The Pans & Tapped On The Bottoms, 10 - 15 Minutes.
Cool In Pans For 10 Minutes. Turn Out Onto Wire Racks & Cool Completely. (the Breads Can Be Made 2 Days Ahead, Wrapped In Aluminum Foil, & Stored At Room Temperature.)
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