Cheese Batter Bread Recipe
Yield: 2 loavesRecipe by luhu.jp
Ingredients:
1 cup: Milk,
3 tbsp: Sugar,
1 cup: Water,
1 tbsp: Salt,
2 tbsp: Butter,
6 ounce: Sharp Cheddar Cheese,
2 package: Active Dry Yeast,
-shredded,
5 1/3 cup: Flour,
1: Egg,
Directions:
Combine milk, 1/2 cup of the water, and the butter in a small
saucepan and heat until butter melts. Set aside to cool.
Sprinkle the yeast over remaining water in a small bowl.Set aside to
proof and soften. Place 1 3/4 cups of the 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 it leaves the sides of the bowl. Cover with a damp cloth
and let rise in a warm place until doubled in bulk, about 1 hour.
Adjust rack in the lower third of oven; preheat ot 375oF. Using a
wooden spoon, stir the raised batter down until it is almost its
original volume. Beat for 1 minute.
Spoon batter into 2 deep, well-greased, round, 1 quart casseroles.
Bake 40-50 minutes, or until golden. Cool 5 minutes, then remove from
casseroles and cool, rounded sides up, on wire racks.
Per slice of Bread: Calories: 105, Protein: 4 g, Carbohydrate: 15 g,
Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 15 mg, Sodium: 245 mg.
Source: San Francisco Chronicle Typed by Katherine Smith
Submitted By LAWRENCE KELLIE On 12-29-94
Source from luhu.jp
saucepan and heat until butter melts. Set aside to cool.
Sprinkle the yeast over remaining water in a small bowl.Set aside to
proof and soften. Place 1 3/4 cups of the 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 it leaves the sides of the bowl. Cover with a damp cloth
and let rise in a warm place until doubled in bulk, about 1 hour.
Adjust rack in the lower third of oven; preheat ot 375oF. Using a
wooden spoon, stir the raised batter down until it is almost its
original volume. Beat for 1 minute.
Spoon batter into 2 deep, well-greased, round, 1 quart casseroles.
Bake 40-50 minutes, or until golden. Cool 5 minutes, then remove from
casseroles and cool, rounded sides up, on wire racks.
Per slice of Bread: Calories: 105, Protein: 4 g, Carbohydrate: 15 g,
Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 15 mg, Sodium: 245 mg.
Source: San Francisco Chronicle Typed by Katherine Smith
Submitted By LAWRENCE KELLIE On 12-29-94
Source from luhu.jp