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Cheddar Cheese Batter Bread

As a dairy farmer, I like to promote our products. This cheesy, golden loaf—a proven winner at our state fair—tastes wonderful either fresh from the oven or cooled and sliced. —Jeanne Kemper, Bagdad, Kentucky
  • Total Time
    Prep: 30 min. + rising Bake: 25 min. + cooling
  • Makes
    2 loaves (16 slices each)

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 3 cups 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 all-purpose flour
  • 1 large egg white
  • 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

  • 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.
  • Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • Stir dough down; transfer to 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  • 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.
Nutrition Facts
1 slice: 155 calories, 5g fat (3g saturated fat), 17mg cholesterol, 266mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 7g protein.

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