Double-Cheese Batter Bread

Ingredients

• ¾ cup warm water (105° to 115°F)
• 1 package active dry yeast
• 1 teaspoon plus 1 tablespoon sugar
• 6 ounces extra-sharp Cheddar cheese, shredded (1½ cups)
• ¼ cup freshly grated Parmesan cheese
• ½ teaspoon salt
• 2½ cups all-purpose flour
• 2 large eggs

Instructions

1. 1Mix the warm water, yeast, and one teaspoon of sugar in a large bowl until dissolved. Let the mixture sit for about five minutes until it becomes foamy.
2. 2Use a wooden spoon or a mixer on low speed to stir in the cheddar, Parmesan, the remaining tablespoon of sugar, salt, and one and a half cups of flour until just combined.
3. 3Separate one of the eggs. Cover the egg white and place it in the refrigerator for later use, then beat the remaining whole egg and the single egg yolk into the batter.
4. 4Beat the batter vigorously by hand or on medium speed for three minutes, scraping down the sides of the bowl often with a rubber spatula. Stir in the final cup of flour to form a stiff batter that pulls away from the bowl.
5. 5Cover the bowl loosely with greased plastic wrap. Let the dough rise in a warm place between 80 and 85 degrees Fahrenheit for about one hour, or until it doubles in size.
6. 6Grease a deep one and a half quart round casserole dish. Stir the batter down to deflate it, then transfer it into the prepared dish. Cover loosely with greased plastic wrap and let it rise in a warm place for another 45 minutes until doubled in volume.
7. 7Preheat the oven to 350 degrees Fahrenheit. Lightly beat the reserved egg white and brush it over the top of the dough. Bake for about 35 minutes, or until the bread is browned and sounds hollow when you tap the bottom.
8. 8Remove the baked loaf from the casserole dish and let it cool completely on a wire rack before slicing.

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