Double-Cheese Batter Bread

Ingredients

• 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)
• cup freshly grated Parmesan cheese
• ½ teaspoon salt
• 2½ cups all-purpose flour
• 2 large eggs

Instructions

1. 1Combine the warm water, yeast, and one teaspoon of sugar in a large bowl. Stir the mixture to dissolve the yeast and let it sit for about five minutes until it becomes foamy.
2. 2Add the shredded cheddar, grated parmesan, the remaining tablespoon of sugar, salt, and one and a half cups of flour. Stir with a wooden spoon or a mixer on low speed just until the ingredients are blended.
3. 3Separate one of the eggs. Place the egg white in a covered container in the refrigerator for later use. Beat the remaining whole egg and the separated egg yolk directly into the batter.
4. 4Beat the batter vigorously by hand or on medium speed with a mixer for three minutes, scraping down the sides of the bowl often. Stir in the final cup of flour to form a stiff batter that pulls away from the bowl.
5. 5Cover the bowl loosely with a piece of greased plastic wrap. Place the dough in a warm spot, around 80 to 85 degrees Fahrenheit, and let it rise for about one hour until it doubles in size.
6. 6Grease a deep one and a half quart round casserole dish. Stir the risen batter to deflate it, then transfer it into the prepared dish. Cover it loosely with greased plastic wrap and let it rise in a warm place for another 45 minutes until doubled again.
7. 7Preheat your oven to 350 degrees Fahrenheit. Lightly beat the reserved egg white and brush it evenly over the top of the risen loaf. Bake for about 35 minutes, or until the bread is browned and sounds hollow when you tap the bottom.
8. 8Take the baked loaf out of the casserole dish immediately. Transfer it to a wire rack to cool completely before slicing.

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