Best Cheddar Cheese Batter Bread Recipes

CHEDDAR CHEESE BATTER BREAD

Cheddar Cheese Batter Bread image

As a dairy farmer, I like to promote our products. This cheesy, golden loaf-a proven winner at our state fair-tastes wonderful either fresh from the oven or cooled and sliced. -Jeanne Kemper, Bagdad, Kentucky

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 18

Ingredients

2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110° to 115°)
3 cups shredded cheddar cheese
3/4 cup shredded Parmesan cheese
2 cups warm 2% milk (110° to 115°)
3 tablespoons sugar
1 tablespoon butter, melted
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
1 large egg white
1 tablespoon water
TOPPING:
1/2 cup finely shredded cheddar cheese
1 garlic clove, minced
1/2 teaspoon sesame seeds
1/2 teaspoon poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed

Steps:

In a large bowl, dissolve yeast in warm water. Add cheeses, milk, sugar, butter, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Stir dough down; transfer to 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Preheat oven to 375°. In a small bowl, combine egg white and water. In another bowl, combine topping ingredients. Brush loaves with egg white mixture; sprinkle with topping. Bake 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 155 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 266mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

DILLED CHEDDAR CHEESE BATTER BREAD

Dilled Cheddar Cheese Batter Bread image

Categories Bread Food Processor Cheese Bake Cheddar Healthy Dill Bon Appétit

Yield Makes 1 loaf

Number Of Ingredients 10

Ingredients

3/4 cup milk
1 1/2 tablespoons dill seeds, coarsely chopped
1 tablespoon honey
1/4 cup canola oil
3 eggs, room temperature, beaten to blend
2 1/2 cups whole wheat flour
1 package dry yeast
1 1/2 teaspoons salt
3 1/2 cups packed grated sharp cheddar cheese
3 tablespoons chopped fresh dill

Steps:

Bring first 3 ingredients to simmer in small saucepan; cool to 120°F. Whisk in oil and eggs. Combine 1 1/2 cups flour, yeast, salt and 2 cups cheese in large bowl of electric mixer. Add warm liquid mixture and fresh dill; beat 3 minutes. Add remaining 1 1/4 cups flour; beat 2 minutes. Scrape down sides of bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.
Preheat oven to 350°F. Butter 9 x 5 x 3-inch loaf pan. Do not stir batter down. Spoon half of batter into pan; sprinkle remaining 1 1/2 cups cheese over. Cover with remaining batter; smooth top. Cover and let rise in warm draft-free area until batter reaches top of pan, about 30 minutes.
Bake until bread is golden brown and sounds hollow when tapped, about 45 minutes. Turn out onto rack and cool.