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Double-Cheese Batter Bread
Golden on the outside and incredibly tender within, this savory loaf is packed with sharp cheddar and Parmesan. It's a yeast-based batter bread, meaning you'll get all that classic bakery flavor without any heavy kneading. The dough mixes up easily before baking into a beautiful, cheese-studded round. You'll love serving thick, warm slices alongside a hearty bowl of chili or using the leftovers for toasted sandwiches the next day.
Equipment
- Oven
- Stand Mixer
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Storage: Keep the cooled loaf in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months.
- Equipment: If you don't have a 1 1/2-quart round casserole dish, an 8x4-inch loaf pan will also work well.
- Tip: Make sure your water is between 105 and 115 degrees Fahrenheit. If it's too hot, it'll kill the yeast.