Herbed Cheese Batter Bread
Ingredients
- 4 tablespoons unsalted butter ⓘ
- 3/4 cup buttermilk ⓘ
- 3/4 cup water ⓘ
- 1 (1/4 ounce) package active dry yeast ⓘ
- 3 large eggs ⓘ
- 1 teaspoon hot pepper sauce ⓘ
- 4 cups flour ⓘ
- 2 tablespoons sugar ⓘ
- 1 tablespoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1/4 cup grated parmesan cheese ⓘ
- 1 cup shredded sharp cheddar cheese or 1 cup swiss cheese, divided ⓘ
- 2 garlic cloves, finely minced ⓘ
- 1 teaspoon dried parsley flakes or 1 tablespoon fresh parsley, minced ⓘ
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano, minced ⓘ
- 1 large egg yolk ⓘ
Instructions
- Lightly butter (2) 8 X 4 X 2-inch loaf pans.
- Heat butter over medium heat. Add the buttermilk and water; heat till warm to touch (105-115°F)
- Pour into a large bowl & sprinkle the yeast on top. Let stand for 5 minutes.
- Whisk to dissolve yeast then whisk in 3 eggs & the hot sauce.
- Sift together flour, sugar, baking powder, baking soda & salt.
- Gradually stir into the liquid mixture to make a thick batter.
- Stir in Parmesan cheese, 3/4 cup shredded cheddar, garlic & herbs.
- Pour batter into prepared pans, spreading evenly.
- Cover loosely with plastic wrap & let stand in a warm place until doubled in volume, about 45 minutes.
- Preheat oven to 375°F & place rack in the center.
- Beat the remaining egg with the 1 tablespoon water & brush tops of loaves.
- Bake for 25 minutes. Sprinkle with remaining 1/4 cup cheddar cheese & bake till golden brown, 10-15 minutes.
- Cool in pans, on rack, for 10 minutes. Turn on on rack and cool completely.
- * Can be made up to 2 days in advance, wrapped tightly & stored at room temperature. Herbs can be varied to suit your taste.
Nutrition & Diet Analysis (per serving)
1151
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).