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
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 18
Steps:
- 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 : Calories 155 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 266mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
MUSHROOM CHEDDAR BATTER BREAD
This easy, savory bread has a wonderful combination of flavors. This is delicious served with soups, stews, at brunch, or just on its own. You may use any type of grated cheese you wish.
Provided by Cat Lady Cyndi
Categories Bread Quick Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
- Combine flour, baking powder, salt, and garlic powder together in a small bowl. Set aside. Whisk together butter and eggs until well combined, then stir in the flour mixture. Fold in the onion, green bell pepper, red bell pepper, Cheddar cheese, and mushrooms. Mix well, the batter will be stiff. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 9.2 g, Cholesterol 66.6 mg, Fat 8.3 g, Fiber 0.5 g, Protein 5.4 g, SaturatedFat 4.8 g, Sodium 241.7 mg, Sugar 0.7 g
CHEDDAR BATTER BREAD
I love batter breads because I can offer my family delicious homemade bread without the hassle of kneading and shaping the dough. This is terrific with chili.
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast, onion powder, salt and pepper. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in cornmeal and remaining flour. Stir in cheese (batter will be thick). Do not knead. Cover and let rise in a warm place until doubled, about 20 minutes. , Stir dough down. Grease an 8x4-in. loaf pan and sprinkle with additional cornmeal. Spoon batter into prepared pan. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
CHEDDAR BATTER BREAD
Make and share this Cheddar Batter Bread recipe from Food.com.
Provided by Brookelynne26
Categories Yeast Breads
Time 1h40m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the buttermilk and water and heat just until warm to the touch (105 to 115° F). Pour into a large bowl. Sprinkle the yeast on top and let stand for 5 minutes. Whisk to dissolve the yeast. Whisk in the eggs and hot sauce.
- Sift together flour, sugar, baking powder, baking soda, and salt. Gradually stir into the liquid to make a thick batter. Stir in the Parmesan cheese and 3/4 cup of the Cheddar (or Swiss) cheese.
- Lightly butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Spread the batter evenly in the pans. Cover loosely with plastic wrap and let stand in a warm place until doubled in volume, about 45 minutes.
- Position a rack in the center of the oven and 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 1/4 cup of shredded Cheddar and bake until the loaves are golden and sound hollow when removed from the pans and tapped on the bottoms, 10 to 15 minutes.
- Cool in pans for 10 minutes. Turn out onto wire racks and cool completely. (The breads can be made 2 days ahead, wrapped in aluminum foil, and stored at room temperature.).
Nutrition Facts : Calories 200.6, Fat 7, SaturatedFat 4, Cholesterol 56.5, Sodium 388.4, Carbohydrate 26.6, Fiber 0.9, Sugar 2.3, Protein 7.3
CHEDDAR BATTER BREAD
A great savory (and very easy) bread. I found this recipe in "The Best of Country Breads" (published 2000). I've adapted the seasonings to my liking. You could change the seasonings and amounts to your liking. My father and soon-to-be husband absolutely love this bread; a loaf lasts less than a day when they are around!
Provided by Stephanie Molzhon
Categories Savory Breads
Time 1h35m
Number Of Ingredients 14
Steps:
- 1. In a bowl, combine 1 1/2 c. flour, sugar, yeast, garlic powder, salt, and peppers.
- 2. In a saucepan, heat milk and butter to 120-130 degrees (Use a candy thermometer to check temp)
- 3. Add to dry ingredients, stir until just moistened.
- 4. Add egg. Beat on low speed about 30 seconds; beat on high for about 3 minutes.
- 5. Stir in cornmeal and remaining 1/2 c. flour. Stir in cheese. (Batter will be thick) DO NOT KNEAD!
- 6. Cover and let raise in warm place until doubled, about 20 minutes.
- 7. Stir dough down. Grease a 8"x4"x2" loaf pan and sprinkle pan with cornmeal. Spoon batter into pan.
- 8. Cover and let raise again until doubled, about 30 minutes.
- 9. Bake at 350 for 35-40 minutes or until golden brown. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
DILLED CHEDDAR CHEESE BATTER BREAD
Categories Bread Food Processor Cheese Bake Cheddar Healthy Dill Bon Appétit
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Bring first 3 ingredients to simmer in small saucepan; cool to 120°F. Whisk in oil and eggs. Combine 1 1/2 cups flour, yeast, salt and 2 cups cheese in large bowl of electric mixer. Add warm liquid mixture and fresh dill; beat 3 minutes. Add remaining 1 1/4 cups flour; beat 2 minutes. Scrape down sides of bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.
- Preheat oven to 350°F. Butter 9 x 5 x 3-inch loaf pan. Do not stir batter down. Spoon half of batter into pan; sprinkle remaining 1 1/2 cups cheese over. Cover with remaining batter; smooth top. Cover and let rise in warm draft-free area until batter reaches top of pan, about 30 minutes.
- Bake until bread is golden brown and sounds hollow when tapped, about 45 minutes. Turn out onto rack and cool.
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CHEDDAR BATTER BREAD - THE STAY AT HOME CHEF
From thestayathomechef.com
5/5 (2)Total Time 1 hr 30 minsCategory BreadCalories 1692 per serving
- Melt the butter over low heat in a small saucepan. Add in buttermilk and water and heat until it is just warm to the touch.
- Transfer the liquids into the bowl of a stand mixer. Add in the yeast. Whisk in the 3 eggs and hot sauce.
- Add in the 4 cups of flour and knead on a medium setting until well combined. Stir in the parmesan cheese and 3/4 cup of the cheddar cheese.
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