Cheddar Batter Bread
Recipe Created By Art Smith From Back To The Table By Art Smith.
No Kneading Needed With This Moist, Flavourful Bread.
This Recipe Makes Two Loaves, So You'll Probably Want To Freeze One.
Toast A Slice & Slather It With Farm Apple Butter For A Real Treat.
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.)