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No-Knead Double-Cheese Batter Bread
The secret here is skipping the kneading entirely. This savory batter bread relies on a simple mix-and-rise method to create a deeply cheesy, soft interior with a golden crust. Packed with sharp cheddar and parmesan, it's a foolproof way to bake from scratch without the usual arm workout. You'll love slicing it thick for morning toast or serving it warm alongside your favorite soup.
Equipment
- Oven
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
- 1Combine the warm water (105 to 115 degrees Fahrenheit), yeast, and 1 teaspoon of sugar in a large bowl. Stir to dissolve and let it sit for about 5 minutes until foamy. This proofs the yeast to ensure your bread will rise properly.
- 2Stir in the shredded cheddar, grated parmesan, the remaining 1 tablespoon of sugar, salt, and 1 1/2 cups of flour using a wooden spoon or a mixer on low speed just until blended.
- 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.
- 4Beat the batter vigorously by hand or on medium speed with a mixer for 3 minutes, scraping down the sides of the bowl frequently. Stir in the remaining 1 cup of flour to form a stiff batter that pulls away from the sides of the bowl.
- 5Cover the bowl loosely with greased plastic wrap. Place the dough in a warm spot (80 to 85 degrees Fahrenheit) and let it rise for about 1 hour until doubled in volume.
- 6Grease a deep 1 1/2-quart round casserole dish. Stir the risen batter 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 again.
- 7Preheat your oven to 350 degrees Fahrenheit. Lightly beat the reserved egg white and brush it evenly over the top of the risen loaf.
- 8Bake for about 35 minutes, or until the bread is browned and sounds hollow when you tap the bottom. Remove the loaf from the casserole dish immediately and transfer it to a wire rack to cool completely before slicing.
Notes
- Storage: Keep the cooled bread in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months.
- Yield: This recipe makes one loaf, which cuts into about 12 thick slices.
- Tip: Make sure your water isn't too hot when proofing the yeast, or it'll kill the yeast and prevent the bread from rising.