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 1 teaspoon of sugar in a large bowl until dissolved. Let the mixture sit for about 5 minutes until it becomes foamy. This proofs the yeast to ensure it's active before you continue.
2. 2Use a wooden spoon or a mixer on low speed to stir in the cheddar, Parmesan, the remaining 1 tablespoon of sugar, salt, and 1 1/2 cups of flour until just combined.
3. 3Separate 1 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 3 minutes, scraping down the sides of the bowl often with a rubber spatula. Stir in the final 1 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 (80 to 85 degrees Fahrenheit) for about 1 hour, or until it doubles in size.
6. 6Grease a deep 1 1/2-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. The egg white wash gives the finished bread a beautiful glossy sheen. 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. Slicing bread while it's too hot can cause the crumb to turn gummy.

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