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Cheddar Batter Bread

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  Cornmeal 1 Tablespoon
  All purpose flour 2 Cup (32 tbs)
  Quick rising active dry yeast 1⁄4 Ounce (1 Package)
  Milk 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Margarine/Butter 2 Tablespoon
  Onion powder 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Egg 1
  Shredded cheddar cheese/Monterey jack cheese with jalapeno peppers 3⁄4 Cup (12 tbs)
  Cornmeal 1⁄2 Cup (8 tbs)

Grease 8x4-inch loaf pan.
Sprinkle with 1 tablespoon cornmeal.
Set aside.
In large mixing bowl combine 1 1/2 cups flour and the yeast.
In small saucepan heat and stir milk, sugar, margarine, onion powder, salt and pepper just until warm (120° to 130°F).
Add mixture and egg to dry ingredients.
Beat on low speed of electric mixer until moistened.
Beat 3 minutes on high speed.
Stir Cheddar cheese and 1/2 cup cornmeal into beaten mixture.
Stir in the remaining flour.
(The batter will be soft and sticky.) Pour batter into prepared loaf pan.
Cover and let rise in warm place 20 minutes or until light and nearly doubled in size.
Bake in preheated 325°F convection oven on rack #2 or #3 offset for 30 to 35 minutes (or bake in preheated 350°F radiant bake oven 35 to 40 minutes) or until golden brown and loaf sounds hollow when lightly tapped.
Remove bread from pan.
Cool on wire rack

Recipe Summary

Side Dish

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Cheddar Batter Bread Recipe