Dennis says this is very easy to make, and its tastes so good! Helen
* Exported from MasterCook *
Cheese Batter Bread
Recipe By :Flo Braker
Serving Size : 24 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups flour -- (4 1/2 to 5 1/3)
3 tablespoons sugar
1 tablespoon salt
2 packages active dry yeast
1 cup milk
1 cup water
2 tablespoons butter
1 1/2 cups shredded sharp Cheddar cheese -- (6 ounces)
1 egg
Combine milk, 1/2 cup water, and butter in a small sauce pan and heat just
until butter melts. Set aside to cool. In a small bowl, sprinkle the yeast
over 1/2 cup of the water. Set aside to proof and soften. Place 1 3/4 cups
flour, the sugar, and salt in a large bowl. Using an electric mixer,
gradually add the liquids to the dry ingredients and beat 2 minutes at
medium speed, scraping the sides of the bowl occasionally. Add cheese, egg
and 3/4 cup flour, or enough to make a thick batter. Beat on high speed for
2 minutes, again scraping bowl occasionally. Gradually stir in just enough
of the remaining flour to make a stiff batter so that it leaves the sides of
the bowl. Cover with a damp cloth and let rise in a warm place until double
in bulk, about 1 hour.
Adjust rack in lower third of oven and preheat to 375 degrees. With a wooden
spoon, stir the raised batter down until the batter is almost its original
volume. Beat it vigorously for 1 minute. Place batter into two deep,
well-greased, 1-quart round casseroles. Bake 40 to 50 minutes, or until
golden. Cool 5 minutes, then remove them and cool, rounded sides up, on wire
racks.
Makes 2 loaves
Description:
"Here's a stickier, softer mixture, more a batter than a dough. This
consistency makes it difficult to knead, therefore beating the batter
in this bread is necessary. Be sure to beat the dough until it leaves
the sides of the bowl."
S(MC formatted in 2001 by):
"hd1940@yahoo.ca (Dec. 28/01)"
Copyright:
"(c) 2001 Sally's Place. All rights reserved."
Yield:
"2 loaves"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 139 Calories; 4g Fat (26.7% calories
from fat); 5g Protein; 20g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol;
329mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk;
1/2 Fat; 0 Other Carbohydrates.
NOTES : Dennis made this bread last week December 28, 2001, he said easy to
make and it was very soft and toasts very well. It makes 2 round loafs,
next time we will try 2 loaf pans and see if any different. Helen D.